Stuffed Onions And Zucchini

• 4 None round courgettes
• 4 large red onions
• 4 tbsp olive oil
• 40 g hazelnuts
• 250 g cream cheese
• 4 stalks mint, chopped

1. Cut the tops off the zucchini and the onions, scoop out the contents in the middle, and boil in salted water for about 10 minutes. Drain and set aside.
2. Heat 1 tbsp oil in a pan, chop the scooped out zucchini and onion and saute in the hot oil for 3-4 minutes. Season with salt and pepper.
3. Toast the nuts in a pan until golden brown then remove and chop. In a bowl, mix together the cream cheese, mint, 3/4 of the nuts, and the sauteed zucchini and onion.
4. Preheat the oven to 350u0b0F, fill the hollowed out zucchini and onions with the cream cheese mixture, transfer to a baking dish, sprinkle with remaining nuts, put the tops on, drizzle with 3 tbsp oil and bake for 20-30 minutes. To serve, remove lid.

courgettes, red onions, olive oil, hazelnuts, cream cheese, stalks mint

Taken from recipes-plus.com/api/v2.0/recipes/21955 (may not work)