Orzo-Stuffed Zucchini Boats

Ingredients

  • 2 cups, uncooked Original Orzo
  • 8 (5 inch) medium zucchini
  • 3 tablespoons olive or vegetable oil, divided
  • 2 cups carrots, shredded
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup scallions, white and green parts, sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups chopped ham
  • 1/4 cup honey mustard
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup finely shredded Swiss cheese
  • Basil leaves, for garnish

Preparation

    • Tip: Microwave zucchini for 4 minutes, cool.Prepare orzo according to package directions. Cook zucchini in boiling water 4 minutes or until crisp-tender; drain.
  • Cut zucchini in half lengthwise. Scoop out centers, leaving a ¼ inch shell; set aside. If desired, chop centers, reserving 1 cup for filling.
  • Cook carrots, mushrooms, scallions and garlic in 2 tbsp. oil in large skillet over medium heat 3 minutes. Stir in ham and reserved chopped cooked zucchini. Cook 1 minute.
  • Drain orzo. Place in large mixing bowl. Stir in honey mustard, basil, salt, pepper and remaining 1 tbsp. olive oil; mix well. Add vegetable and ham mixture; toss until combined.
  • Preheat oven to 375 degrees F. Fill each zucchini shell with ½ cup pasta mixture. Sprinkle each with 1 tablespoon of cheese. Bake on baking sheet 8 to 10 minutes or until cheese is melted and filling is hot. Serve immediately. Garnish with fresh basil leaves, if desired.
Adapted from National Pasta Association