Stuffed Zucchini - cooking recipe

Ingredients

2 medium zucchini
1/3 c. finely chopped onion
1 Tbsp. olive oil
2 tsp. all-purpose flour
1/2 tsp. dried basil, crushed
1/8 tsp. pepper
1/2 c. milk
1/4 c. frozen egg produce, thawed or 1 beaten egg
1/3 c. grated Parmesan cheese

Preparation

Cut zucchini in half lengthwise.
Place cut side down in a microwave-safe 2-quart square baking dish.
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).
Scoop out pulp, leaving a 1/4-inch thick shell.
Set shells aside.
Finely chop the zucchini pulp; set aside.
In a medium saucepan, cook onion in hot oil until tender, but not brown.
Add chopped zucchini.
Cook 1 minute more.
Stir in flour, basil and pepper.
Add milk all at once.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
Gradually add zucchini mixture to the egg product or egg.
Stir in Parmesan; spoon mixture into zucchini shells.
Place in a 2-quart square baking dish.
Bake, uncovered, in a 350\u00b0 oven for 25 to 30 minutes or until filling is lightly browned.