FILLED ROAST ONIONS

Ingredients.......4 large onions, drizzle of canola oil/ rice bran oil, 2 zucchini, shredded, 2 tbs of minced garlic, 1 tsp of dried thyme, 1 tsp of dried basil, 3 tbs of dried breadcrumbs, 2 tbs of pinenuts, chopped, 3 tbs of grated Parmesan, cracked black pepper to taste, 1/4 cup of water. Preheat your oven to 180 deg C. Grease an ovenproof tray with cooking oil spray. Cut the tops off the onions and slightly trim the bottoms flat. Use a small sharp knife to carve out the centre of each onion, leaving a 1/4" border. Chop the centres of the onions and set aside. Place the onions, cut side up in the ovenproof dish. Place a drizzle of oil in a pan over a medium high heat. Add the grated zucchini, minced garlic, thyme, basil and reserved onion. cook tiil the zucchini is soft and any excess liquid has evaporated. Remove from the heat, stir in the breadcrumbs, pine nuts, cheese and cracked pepper. Divide the mixture between the onion cases. Add water to the base of the ovenproof dish. Place the dish in the preheated oven. Bake till the onion shells start to colour, then over with a sheet of baking paper and bake for another 15 minutes. Carefully transfer to your serving dishes. I serve these as an accompainment alongside seafood, chicken or meat dishes. N.B. these also make great individual puff pastry pies.