Pasta Stuffed Zucchini Boats
2 med. zucchini (about 8 oz. each)
1 tbsp. olive oil
1 sm. onion, chopped (1/2 c.)
1 clove garlic, crushed
1/4 c. orzo (rice-shaped pasta)
1 sm. fresh, ripe tomato, chopped
1/4 c. peas (fresh or frozen, thawed)
1/4 c. Parmesan cheese, freshly grated
2 tbsp. fresh basil leaves, chopped or 2 tsp. dried
1/2 tsp. freshly ground back pepper
In 2 quart saucepan over high heat, bring 1 quart
water to boil. Meanwhile, cut each zucchini
lengthwise in half. Using mellon-baller or small
spoon, scoop out zucchini flesh, leaving 1/4 inch
shells. Chop flesh coarsely. Set both flesh and
shells aside. In 12 inch skillet over medium-high
heat, heat oil; add onion and garlic; cook about
5 minutes, stirring frequently, until onion is softened.
While onion cooks, add orzo to boiling water; cook
4 minutes, stirring frequently until almost tender.
Add chopped zucchini flesh and tomato to onion
in skillet; cook 4 to 5 minutes, stirring until zucchini
is crisp-tender. Remove from heat. Drain orzo; add
to skillet, along with peas, grated Parmesan, basil
and pepper, stirring well to mix. Spoon 1/4 of mixture
into each zucchini shell. Wipe out skillet; arrange
filled shells over bottom. Carefully pour 1/2 cup
water into skillet around zucchini; bring to boil
over medium-high heat. Reduce heat to medium;
simmer, covered, about 10 minutes until zucchini
shells are tender.
Makes 4 servings.