Instructions: Preheat the oven to 400F.

Cut about 1/2-inch 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.

Reduce the oven temperature to 350F.

Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2-inch thick shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.

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 2.5 tablespoons of the Parmesan. Season with the salt and pepper. Mix well.

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.

Bake for 20 minutes, or until golden.

TIPS: The onions can be roasted a day in advance. Serve cold, at room temperature, or reheated in a microwave.

NOTES : Vidalia onions create a wonderful spring side dish thats low in fat. Choose large onions that weigh about 8 ounces each.

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