Dramatic presentation and easy prep make these pesto orzo stuffed squash bowls a weeknight miracle. Gourmet yet simple, they’re sure to impress! —Rachel (Simple Seasonal)
8 Ball Zucchini Bowls
4" round, 8 ball zucchinis
salt, pepper, hot pepper flakes to taste
1 1/2 cups
large pot of water
In This Recipe
Preheat your oven to 375ºF.
Cut the tops off of four 8 ball zucchinis. Using a spoon, scrape out the zucchini, leaving approximately 1/4 inch of the zucchini flesh behind.
Drizzle the insides of the squash bowl with olive oil, and turn them to evenly coat. Next, season with salt, pepper, and hot pepper flakes (if desired), and sprinkle with fresh parmesan cheese.
Place the 8 ball zucchini bowls into a glass baking dish and bake at 375º F 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 1 1/2 cups of 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, 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 Tbsp of 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.