Sandra Lee | 2011-06-03 08:05:27
Simone de Beauvoir said it best, “That’s what I consider true generosity. You give your all, and yet you always feel as if it costs you nothing.” I couldn’t agree more, especially when it comes to my Orzo-Stuffed Zucchini recipe. This delicious dish is full of cooked orzo, with Italian-flavored panko, feta cheese, and topped with dill sprigs. It pops with rich color and flavor. I think feta cheese and zucchini must be best friends, because you can never really go wrong with this flavor combination.
Be strategic when carving out the zucchini. If you scoop too deeply, you can break the shell. Use a small spoon, and you will be all set! When making this light fare dish I’d recommend using Pyrex® glass bakeware. And, don’t forget: always cover the bottom of the dish with liquid before cooking meat or vegetables – such as this Orzo-Stuffed Zucchini. It’s also important to remember when cooking with any glass bakeware to fully preheat before placing glass bakeware in the oven.
The Orzo-Stuffed Zucchini makes for a great summer delight!
Recipe: Orzo-Stuffed Zucchini
Makes: 4 servings
Prep: 16 minutes, Cook: 2 minutes
Bake: 30 minutes
- 4 medium zucchini (about 1 ¾ pounds)
- 2 tablespoons olive oil, divided
- 1/3 cup chopped onion
- 1 cup cooked orzo
- ½ cup crumbled feta cheese
- 2 tablespoons Italian-flavored panko (Japanese bread crumbs)
- 2 tablespoons diced pimiento
- 1 tablespoon chopped fresh dill
- 1 teaspoon garlic salt, divided
- ½ teaspoon ground black pepper
- 4 lemon wedges
- Garnish: fresh dill sprigs
- Preheat oven to 350°. Cut zucchini in half lengthwise. Using a small spoon, scoop pulp from zucchini, reserving pulp (about ½ cup).
- In a small skillet, heat 2 teaspoons oil over medium-high heat. Add pulp and onion, and cook, stirring occasionally, for 2 minutes. Remove from heat; stir in orzo, remaining 4 teaspoons oil, cheese, panko, pimiento, dill, ½ teaspoon garlic salt, and pepper.
- Place zucchini halves, cut sides up, in a Pyrex® 3-qt (9×13) glass bakeware dish. Sprinkle zucchini with remaining ½ teaspoon garlic salt. Fill zucchini with orzo mixture, mounding slightly. Cover bottom of glass bakeware dish with thin layer of olive oil or lemon juice. Cover with aluminum foil. Bake for 30 minutes, or until tender. Serve with lemon wedges. Garnish with dill sprigs, if desired.