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.
Preparation Time: 20 minutes
Yield: 8 person(s)
Cooking Time: 20 minutes
