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Stuffed Vidalia Onions
Recipe Tip
Powerful Onions
Onions along with garlic, leeks and scallions provide phytonutrients called allyl sulfides. They add loads of flavor for just a few calories.
Source:
Meals That Heal from Prevention® (2001) p. 264
  6 ratings : 1 review

Stuffed Vidalia Onions

Vidalia onions create a lively side dish that everyone will love. From Prevention Healthy Cooking.
Prep Time:30 min
Start to Finish:2 hr 5 min
makes:4 servings

4Vidalia or sweet onions
1/2teaspoon olive oil
2medium zucchini, shredded
3cloves garlic, minced
1teaspoon dried thyme, crushed
1teaspoon dried basil, crushed
3tablespoons Progresso® plain dry bread crumbs
1 1/2tablespoons chopped toasted pine nuts
3tablespoons freshly grated Parmesan cheese
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
1.Preheat the oven to 400°F. Line a small baking pan with foil.
2.Cut 1/2” off the top of each onion; 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.
3.Reduce the oven temperature to 350°F.
4.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.
5.Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup 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 tablespoons of the cheese, salt, and pepper.
6.Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese.
7.Bake for 20 minute, or until golden.

Nutritional Information
1 Serving: Calories 140 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 20g (Dietary Fiber 4g, Sugars 7g); Protein 5g % Daily Value*: Vitamin A 4%; Vitamin C 20%; Calcium 10%; Iron 8% Exchanges: 1/2 Other Carbohydrate; 2 Vegetable; 1 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 1/2 c Vegetables 
*% Daily Values are based on a 2,000 calorie diet.
©Copyright 2008, Rodale, Inc.

 
 
 
1 Review

 

I made these for my boyfriend and myself and we were HUGE fans! They take a little bit longer to cook than I would've liked, but they were well worth the wait. I took out the bread crumbs and added more pinenuts for a little extra protein, too. Mmmm!
Posted at 8:00 PM on July 9 2007 by , Chicago IL