Stuffed Vidala Onions

If you are and onion lover this recipe is for you. My husband Don just loves onions and likes me to add them to everything. This recipe was my Mom's that she received I think from my Aunt Barbara as it is written on a memo pad with the company name that she worked for. This is a good recipe for the month of October because if I remember right the onions are harvested that month in Texas. They have a number I couldn't remember but looked up on the internet. It's a 1015 a very sweet onion grown in Texas. My Dad and his wife now live in Texas part of the year so when they come home we can request they bring the mild and delicious l015 back to Michigan. I don't know how I got off on this recipe story but to bring back the memories of it I remember the smell in my Moms kitchen when these were in the oven. I know my mom must have used Vidalia onions for the recipe but my Aunt Barbara uses the sweet l015 from texas. My personal opinon is that any sweet onion would work. Enjoy this fragrant side dish anytime you see sweet onions on sale at your market.

4 Medium Vidalia Onions
2 Tablespoons Italian Dressing
1/2 Cup diced sweet red pepper
1 Cup diced zucchini
1/2 Cup soft bread crumbs
1/2 Cup shredded Mozzarella chesse
2 Tablespoons Fresh Minced parsley
1/4 Teaspoon dried oregano
Dash of Hot sauce
cooking spray

Garnish with paprika and parsley

Peel the onions, cut a slice from the top and bottom of onion. Cook the onions in boiling water for 15 to 20 minutes.
Cool and remove the center of the onions.
Chop the center finely.
In a small sauce pan heat the italian dressing until hot, add the chopped onion, red pepper and zucchini. Cook until tender, stirring constantly. Remove from heat and add the bread crumbs, mozzarella cheese, parsley and dried oregano and the hot sauce.

Place the onions that the center has been removed in a 8 inch pan coated the cooking spray. Fill each onion with 1/2 cup of the mixture.

Cover and bake at 350 degrees for 20 minutes. Uncover and bake and additional 5 minutes.

Serve this dish with any of your favorite entrees.