Stuffed Zucchini - cooking recipe

Ingredients

2 medium zucchini
1/3 c. finely chopped onion
1 Tbsp. cooking oil
2 tsp. all-purpose flour
1/2 tsp. crushed dried basil
1/8 tsp. pepper
1/2 c. milk
1 egg or 1/4 c. egg substitute
1/3 c. grated Parmesan cheese

Preparation

Cut zucchini in half and boil in water for 3 or 4 minutes. Scoop out pulp; leave 1/4-inch shell.
Set aside.
Finely chop the pulp.
Set aside.
In saucepan, cook onion in oil until tender. Add zucchini.
Cook 1 minute.
Stir in flour, basil and pepper. Add milk, all at once.
Cook until thick and bubbly.
Gradually add zucchini mixture to egg.
Stir in Parmesan.
Spoon mixture in zucchini shells.
Place in a 2-quart baking dish.
Bake, uncovered, in 350\u00b0 oven for 30 minutes or until filling is browned.
Serves 4.