Stuffed Zucchini - cooking recipe

Ingredients

3 medium-size zucchini
2 Tbsp. chopped onion
1 Tbsp. butter
1 c. Provolone or Monterey Jack cheese
2 Tbsp. flour
2 Tbsp. sour cream
2 Tbsp. parmesan cheese
1/2 tsp. salt
1/2 tsp. dried basil

Preparation

Preheat oven to 350\u00b0.
Cut off ends of zucchini and cut them in half, lengthwise.
Cook zucchini in 1-inch deep salted boiling water for 5 to 10 minutes, until crisp, yet tender.
Drain.
Scoop out pulp, leaving 1/4 inch shell.
Chop enough pulp to make about 3/4 cup.
Saute onion in butter.
Combine with remaining ingredients, including pulp.
Spoon evenly into zucchini shells. Place shells into a greased 9 X 13-inch baking dish.
Bake uncovered for 25 minutes.