Stuffed Onions, Tomatoes & Zucchini with Herb / Cheese Bread Sticks
If your a vegetable lover, this meal is for you.
Servings
6
Servings
6
Ingredients
Onion Filling
Tomato & Zucchini Filling
Herb Cheese Bread Sticks
Instructions
Stuffed Onions
  1. Cut a 1/2″ thick slice from tops; discard. Trim just enough off bottom for onions to stand upright. Scoop out all but outer 2 or 3 layers from each onion. Chop scooped out onion reserving 2/3 of it for tomato/zucchini filling.
  2. Cook bacon until crisp; transfer to a paper towel, reserving fat in skillet. Add onion, celery, salt & pepper to skillet; saute, stirring until vegetables are softened, about 5 minutes. Add garlic & saute, stirring about 1 minute. Transfer mixture to a bowl & stir in spinach, bread crumbs, margarine, chicken broth & bacon; cool.
  3. Preheat oven to 425 F. Arrange onion shells, open sides up, in a small baking pan. Add 1/2 cup water & cover tightly with foil. Roast onions until JUST tender. Do not over bake! Remove from oven. Lift carefully to work surface & fill with stuffing. Set aside until tomatoes & zucchini are prepared.
Stuffed Tomatoes & Zucchini
  1. Cut a thin slice off the top of each tomato; remove core, discard. Using a melon baller, scoop out pulp, leaving a 1/2″ shell. Reserve pulp. Invert tomatoes onto paper towels to drain. Slice each zucchini into thirds. Using melon baller, scoop out centers, leaving one end of each piece in tact to hold filling.
  2. In nonstick skillet, cook turkey & reserved, chopped onion until meat is no longer pink; drain. Stir in basil, salt, pepper & reserved tomato & zucchini pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes. Stir in rice, cheese & pesto; heat through. Cool slightly; spoon into tomato & zucchini shells.
  3. Preheat oven to 350 F. Place any remaining filling in the bottom of a 9 x 13-inch baking pan. Place stuffed onions, tomatoes & zucchini on top. Bake, uncovered, for about 20-25 minutes. Do not over bake as it is best when vegetables still have a bit of crispness rather than being completely soft or mushy.
Herb / Cheese Bread Sticks
  1. In a large bowl, combine the first 8 ingredients. Cut in butter until mixture resembles fine crumbs. In a small dish, beat egg & divide. In another dish, whisk yogurt with 1/2 beaten egg. Stir into dry ingredients until mixture forms a ball.
  2. Preheat oven to 400 F. Divide into 12 pieces & roll each into an 8″ length. Lay on a parchment lined baking sheet. Brush with remaining beaten egg & sprinkle with poppy seeds. Bake for about 20 minutes or until golden. Cool on wire rack.
Recipe Notes
  • Don’t hesitate to add some tomato sauce to your tomato/zucchini filling if you think it needs a little more flavor.