Description
Dramatic presentation and easy prep make these pesto orzo stuffed squash bowls a weeknight miracle. Gourmet yet simple, they’re sure to impress!
Ingredients
- FOR THE ZUCCHINI BOWLS:
- 4 whole (4 Inch Round) 8-Ball Zucchinis
- 1 Tablespoon Olive Oil
- Salt, Pepper, Hot Pepper Flakes To Taste
- 2 Tablespoons Parmesan Cheese
- FOR THE ORZO STUFFING:
- 1-½ cup Uncooked Orzo
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- ¾ cups Pesto
- 2 Tablespoons Pine Nuts
- 2 Tablespoons Freshly Grated Parmesan Cheese For Garnish
Preparation
Preheat oven to 375ºF.
Cut the tops off the 8-ball zucchinis. Using a spoon, scrape out the inside of the squash, leaving approximately 1/4 inch of the zucchini flesh behind.
Drizzle the inside of the squash bowl with olive oil, and turn to evenly coat. Season with salt, pepper, and hot pepper flakes (if desired), and sprinkle with fresh Parmesan cheese.
Place the zucchini bowls into a glass baking dish and bake at 375ºF for 40–45 minutes. They are finished when the flesh of the zucchini becomes soft, but the bowls still hold their shape.
While the zucchini bowls are baking, make your pesto orzo. Cook orzo per package directions. Before draining the pasta, reserve about 1 cup of the pasta water. Drain, but do not rinse the orzo, as the starch left behind will make for a smoother, creamier pasta.
After draining, toss pasta with olive oil and salt. Gently combine the pasta with pesto. Because I made this on a weeknight, I went for my favorite in-house made pesto from my local grocery store (shhh—don’t tell!). If your pasta appears dry, drizzle in 2-3 tablespoons pasta water at a time until the dish reaches your desired consistency.
Finally, scoop the pesto orzo into the cooked zucchini bowls. Before serving, garnish with pine nuts and freshly grated parmesan. Serve immediately.
