Stuffed Zucchini

Directions

1. 1
   Cut zucchini in half lengthwise.
2. 2
   Place cut side down in a microwave-safe 2-quart square baking dish.
3. 3
   Microcook, covered, on 100% power (High) for 2 to 3 minutes or until nearly tender (or cook in boiling water for 3 to 4 minutes).
4. 4
   Scoop out pulp, leaving a 1/4-inch thick shell.
5. 5
   Set shells aside.
6. 6
   Finely chop the zucchini pulp; set aside.
7. 7
   In a medium saucepan, cook onion in hot oil until tender, but not brown.
8. 8
   Add chopped zucchini.
9. 9
   Cook 1 minute more.
10. 10
    Stir in flour, basil and pepper.
11. 11
    Add milk all at once.
12. 12
    Cook and stir until thickened and bubbly.
13. 13
    Cook and stir 1 minute more.
14. 14
    Gradually add zucchini mixture to the egg product or egg.
15. 15
    Stir in Parmesan; spoon mixture into zucchini shells.
16. 16
    Place in a 2-quart square baking dish.
17. 17
    Bake, uncovered, in a 350° oven for 25 to 30 minutes or until filling is lightly browned.