Round Zucchini Stuffed with Lemon Butter Orzo


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Round Zucchini Stuffed with Lemon Butter Orzo recipe by Barefeet In The Kitchen

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 between traditional zucchinis, giving lots of fun opportunities 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!

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Lemon Butter Orzo Stuffed Zucchini - an awesome summer side dish! by Barefeet In The Kitchen

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Round Zucchini Stuffed with Lemon Butter Orzo


  • 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!
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{Recipe originally published 08-13-2011 – recipe notes updated 08-04-2014}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Paula @ Spoons 'n' Spades says

    Thanks for visiting my blog and taking the time to comment. I love zucchini, or courgettes as we call them in England. This looks delicious, and I've never tried cooking them in the microwave before. One to add to my list 🙂