Stuffed Zucchini - cooking recipe

Ingredients

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

Preparation

Cut zucchini in half lengthwise.
Place cut side down in microwave-safe 2-quart baking dish and cover.
Microwave on High 2 to 3 minutes until nearly tender.
Scoop out pulp, leaving a 1/4-inch thick shell.
Finely chop pulp and set both shells and pulp aside.