Stuffed Zucchini

1. 1

   Cut zucchini in half and boil in water for 3 or 4 minutes. Scoop out pulp; leave 1/4-inch shell.

2. 2

   Set aside.

3. 3

   Finely chop the pulp.

4. 4

   Set aside.

5. 5

   In saucepan, cook onion in oil until tender. Add zucchini.

6. 6

   Cook 1 minute.

7. 7

   Stir in flour, basil and pepper. Add milk, all at once.

8. 8

   Cook until thick and bubbly.

9. 9

   Gradually add zucchini mixture to egg.

10. 10

    Stir in Parmesan.

11. 11

    Spoon mixture in zucchini shells.

12. 12

    Place in a 2-quart baking dish.

13. 13

    Bake, uncovered, in 350u00b0 oven for 30 minutes or until filling is browned.

No additional tips available.