Orzo Stuffed Zucchini
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 3 - 4
  • ½ cup orzo pasta
  • 8 ounces ground turkey
  • olive oil
  • 1 zucchini, about 12 to 14 inches long
  • 1 smaller summer squash, about 4 to 6 inches long
  • ¼ cup onion, diced
  • ¼ cup sweet red pepper, diced
  • ¼ cup sweet green pepper, diced
  • ½ a medium jalapeno, seeds discarded, chopped fine
  • 2 large garlic cloves, minced
  • 1 cup chopped tomato – fresh or canned
  • Kosher salt and freshly ground black pepper, for seasoning
  • a couple tablespoons fresh chopped herbs - parsley, oregano, thyme, rosemary, basil - whatever you have on hand. Or use about a teaspoon of dried herbs.
  • ¼ cup grated Romano or Parmesan cheese
  • ½ cup grated sharp cheddar
  1. Follow the package direction and cook the orzo, but remove from the heat and drain about 2 minutes earlier than normal.
  2. Using a large saute pan heat a tablespoon of olive oil and brown the ground turkey, seasoning lightly with salt and pepper, and breaking up into smallish chunks as it cooks. Set aside in a small bowl.
  3. Meanwhile, cut the large squash in half the long way, and scoop out the flesh, leaving a half inch shell. Line a baking sheet with parchment paper, and lay the squash shells side by side - season lightly with salt and pepper.
  4. Chop the scooped out flesh, and the second, smaller squash - you want about a ½ inch dice.
  5. Wipe out the pan, and add another tablespoon of olive oil, and return to high heat heat.
  6. When the oil is shimmering, add the squash, sprinkling lightly with kosher salt.
  7. After a couple minutes, add the onion, all of the peppers and the garlic. Cook, stirring occasionally for about 5 minutes.
  8. Add the tomato and the herbs, and cook until the liquid is reduced somewhat - another 5 minutes.
  9. Taste, and season with additional salt and pepper if needed.
  10. Reduce the heat to medium, add the turkey and orzo and bring back up to a simmer.
  11. Stir in the Romano or Parmesan cheese.
  12. Divide the stuffing between the two shells on the baking sheet, mounding the center slightly.
  13. Bake in 1 350º oven for around 40 minutes, until the filling is bubbly.
  14. Top with grated cheddar, and bake an additional 5 minutes.
  15. To serve, cut into wide slices. Store leftovers in the refrigerator.
Recipe by The Creekside Cook at https://thecreeksidecook.com/orzo-stuffed-zucchini/