Not Your Ordinary Onion: Stuffed Vidalias

4 vidalia onions (8 ounces each)
1/2 teaspoon olive oil
3 cups shredded zucchini
3 gloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
3 tablespoons dry bread crumbs
1 1/2 tablespoons chopped toasted pine nuts
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat the oven to 400°F.

Cut about 1/ 2″ off the top of each onion; slightly trim the bottoms so the onions stand upright. Line a baking sheet with foil. Add the onions, cut side up, and coat with no-stick spray. Bake for 1 hour, or until soft when tested with a sharp knife. Set aside for 15 minutes, or until cool enough to handle.

Reduce the oven temperature to 350°F.

Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2″ shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.

Warm the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and chopped onions. Cook for 6 to 8 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, and 2 1/2 tablespoons of the Parmesan. Season with the salt and pepper. Mix well.

Divide the filling among the onion shells. Coat a 9″ x 9″ baking dish with nonstick spray. Add the onions. Sprinkle the tops with the remaining 1/2 tablespoon Parmesan.

Bake for 20 minutes, or until golden.

Makes 4 servings

I AM AN ONION-LOVIN MACHINE…PEOPLE!

Hope you will enjoy these as much as I did!!!

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