Fresh, tender, roasted zucchini filled with light, lemon-buttery orzo is a spectacular summer dish that my whole family loves. If you’re looking for yet another great way to serve zucchini, stuffing it with lemon butter orzo might be the best idea I will give you this year. Also known by the name of one-ball or eight-ball zucchinis, this cute summer squash tastes just like traditional Italian zucchini. (In case you are wondering, the yellow squash is the one-ball and the green one is the eight-ball.) The shape is the only difference from traditional zucchinis, giving lots of fun opportunity to fill them with different foods.
I also love to stuff zucchini with the filling from my Spicy Italian Stuffed Bell Peppers, but if you’re in the mood for something a bit lighter, the fresh, summery orzo just can’t be beat! I’ve listed the orzo recipe separately, because it is something that I’ve made over and over again and you’ll want to save that one for future side dishes as well!
- 4-6 round zucchinis
- 1 recipe of Lemon Butter Orzo with Red Peppers - prepared as directed
- Preheat the oven to 350. To prepare the squash, wash and dry them. Remove the tops as pictured. Then, using a small spoon, or melon baller, scoop out the interior of the squash. With the melon baller, this took almost no time. You want to leave about 1/4" around the sides and bottom of the zucchini.
- I did not want to have my oven on for the full hour it would have taken to cook and soften these, so I steamed them in the microwave prior to baking them. Just set the tops back on the zucchini bowls and then place them in a glass pan along with a couple tablespoons of water. I microwaved them on high for about 5 minutes.
- Once the squash are tender, remove them from the microwave and fill them completely with the warm orzo mixture. Press down slightly to ensure that they are completely full. Place the tops back on the zucchini and then cover loosely with foil. Bake at 350 for 15-20 minutes. Enjoy!