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Stuffed Sweet Onions

  • 4 Sweet Onions
  • 1/2 tsp. Olive Oil
  • 2 Zucchini – medium, shredded
  • 3 cloves Garlic – minced
  • 1 tsp. Thyme –dried, crushed
  • 1 tsp. Basil – dried, crushed
  • 3 T Bread Crumbs – plain, dry
  • 1 1/2 T. Pine Nuts – toasted, chopped
  • 2 T. Parmesan Cheese – freshly grated
  • 1/4 tsp. Salt
  • 1/4 tsp. Black Pepper – freshly ground

Preheat oven to 400ºF. Line a small baking pan with foil. Cut 1/2 inch off the top of each onion and slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes or until cool enough to handle. Reduce the oven temperature to 350ºF. Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2 inch shell. Chop the centers and reserve 1 c. for the stuffing; save or discard the remainder for another use. Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 c. chopped onions. Cook for 6 minutes or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 T of cheese, salt, and pepper. Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 T cheese. Bake for 20 minutes or until golden.

Submitted by Stephanie Meloy,

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