Stuffed Vidalia Onions

 

4

Vidalia or sweet onions

1/2

teaspoon olive oil

2

medium zucchini, shredded

3

cloves garlic, minced

1

teaspoon dried thyme, crushed

1

teaspoon dried basil, crushed

3

tablespoons Progresso® plain dry bread crumbs

1 1/2

tablespoons chopped toasted pine nuts

3

tablespoons freshly grated Parmesan cheese

1/4

teaspoon salt

1/4

teaspoon 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.