Torpedo onions are special, flavorful, mild, and versatile. You are probably figuring that out on your own. If you have any left from your CSA share, here is another idea for a summer dinner.
Preheat the oven to 375.
Core the onions making a cup and save the insides minced for stuffing.
Saute minced onion, zucchini, herbs, and re-stuff the mixture into the onion cup.
Make a topping by dry sauteing bread crumbs. Stir constantly to avoid burning.
Mix in a little melted butter and some parmesan cheese.
Top the onion cups with the breadcrumb mixture and place in a baking dish to bake in the oven until the onions are soft and the tops are golden. Usually about 25-30 minutes
Enjoy
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