Ingredients
2 -3 medium zucchini (courgettes)
2 tablespoons olive oil
12 medium onion, finely chopped
12 cup milk
1 egg, beaten
salt and pepper, to taste
2 tablespoons butter, melted
Method
Sources
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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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bake the zucchini in a preheated 375 degree f oven for 30 minutes, until soft but not mushy. set aside to cool. meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until a golden brown. combine the 3/4 c bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine. slice the zucchini in two lengthwise and scoop out the pulp. chop the pulp coarsely and stir into the bread crumb mixture. fill the zucchini shells with the mixture. for the topping, combine the 1/4 c bread crumbs and butter and sprinkle over the zucchini. bake in a preheated 375 degree f oven until the topping is golden brown, about 25 minutes.