Zapallitos Rellenos I

Description
Stuffed zucchini
 * Serves 4 to 6

Ingredients

 * 2 – 3 medium zucchini (courgettes)
 * 2 tbsp (30 ml) olive oil
 * ½ medium onion, finely chopped
 * ¾ cup (180 ml) bread crumbs, preferably fresh
 * ½ cup (250 ml) milk
 * 1 egg, beaten
 * salt and freshly ground pepper to taste

Topping

 * ¼ cup (60 ml) bread crumbs, preferably fresh
 * 2 tbsp (30 ml) butter, melted

Directions

 * 1) Bake the zucchini in a preheated 375°F (190°C) oven for 30 minutes, until soft but not mushy.
 * 2) Set aside to cool.
 * 3) Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown.
 * 4) Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
 * 5) Slice the zucchini in two lengthwise and scoop out the pulp.
 * 6) Chop the pulp coarsely and stir into the bread crumb mixture.
 * 7) Fill the zucchini shells with the mixture.
 * 8) For the topping, combine the bread crumbs and butter and sprinkle over the zucchini.
 * 9) Bake in a preheated 375°F (190°C) oven until the topping is golden brown, about 25 minutes.