Stuffed Vidalia Onions - 34.6g Carbs, 5g Fiber, 19g Sugar

From: Prevention's Health Guaranteed Cookbook 

Vidalia onions create a wonderful spring side dish that's low 

in fat. Choose large onions that weigh about 8 ounces each.

Prep Time: 17 min

Cook Time: 1 hrs 27 min

Total Time: 1 hrs 59 min

Serves: 4

4 vidalia onions

1/2 tsp olive oil

3 cups shredded zucchini

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried basil

3 Tbsp unseasoned dry bread crumbs

1 1/2 Tbsp chopped toasted pine nuts

3 Tbsp grated Parmesan cheese

Salt and ground black pepper

1. Preheat the oven to 400 degrees F.

2. Cut about 1/ 2" off the top of each onion; slightly trim the 

bottoms so the onions stand upright. Line a baking sheet with 

foil. Add the onions, cut side up, and coat with no-stick spray. 

Bake for 1 hour, or until soft when tested with a sharp knife. 

Set aside for 15 minutes, or until cool enough to handle.

3. Reduce the oven temperature to 350 degrees F.

4. Remove and discard the onion peels. Using a spoon, scoop out the 

onion centers, leaving a 1/2" shell. Chop the centers and reserve 

1 cup for the stuffing; save the remainder for another use.

5. Warm the oil in a large no-stick skillet over medium heat. Add 

the zucchini, garlic, thyme, basil, and chopped onions. Cook for 

6 to 8 minutes, or until the zucchini is softened and most of the 

liquid has evaporated. Remove from the heat and stir in the bread 

crumbs, pine nuts, and 2 1/ 2 tablespoons of the Parmesan. Season 

with the salt and pepper. Mix well.

6. Divide the filling among the onion shells. Coat a 9" x 9" baking 

dish with no-stick spray. Add the onions. Sprinkle the tops with 

the remaining 1/ 2 tablespoon Parmesan.

7. Bake for 20 minutes, or until golden.

Serves: 4

Nutrition per Serving:

246 Calories, 10.4g Fat, 1.4g Saturated Fat, 3.3mg Cholesterol, 

169.8mg Sodium, 34.6g Carbs, 5g Dietary Fiber, 19g Total Sugar, 

7.7g Protein

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