4 med. Vidalia onions (about 1 1/2 lbs.)
2 tbsp. oil free Italian dressing
1/2 c. diced sweet red pepper
1 c. diced zucchini
1/2 c. soft bread crumbs
1/2 c. (2 oz.) shredded part skim Mozzarella cheese
2 tbsp. minced fresh parsley
1/4 tsp. dried whole oregano
Dash hot sauce
Vegetable cooking spray
Paprika
Fresh parsley sprigs

Peel onions and cut a slice from top and bottom; chop slices and set side. Cook onions in boiling water 15 to 20 minutes or until tender but not mushy. Cool. Remove center of onions, leaving shells intact; reserve onion centers for use in other recipes. Set onion shells aside.

Heat Italian dressing in medium skillet until hot; add chopped onion, red pepper and zucchini and saute until tender. Remove from heat; stir in bread crumbs, cheese, minced parsley, oregano and hot sauce.

Fill each onion shell with 1/2 cup vegetable mixture; place in 8 inch square baking dish coated with cooking spray. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 5 minutes. If desired, garnish with paprika and fresh parsley sprigs. Yield: 4 servings.