Zucchini is a very popular vegetable grown in most vegetable gardens. As a vegetable, it is not very demanding, has a rich harvest and is tasty. The taste of zucchini is delicate, slightly sweet, sometimes with a hint of bitterness. In terms of the shape it can take, the most popular are oblong, oval pieces in green or yellow colour, but you can also find round-shaped zucchini. This zucchini, however, is slightly less popular. Zucchini works well with soups, casseroles, both sweet and savoury dishes, spreads, pâtés and salads. It can be eaten baked, cooked or raw.
Round zucchini is a vegetable that is available in season. Like zucchini or squash (one and the same vegetable), it has the same taste and can be used in the kitchen in the same way. You can bake it, stuff it, grill it and fry it. My favourite way to serve round-shaped zucchini is the stuffed form. The stuffing can be prepared from meat, rice, vegetables, cheese or pasta. The recipe for round zucchini stuffed with orzo is based on pasta, a little pesto and mozzarella. I start making the stuffing by cooking the pasta, combining it with cheese, pesto and spices. I drill the zucchini, fill it with stuffing and bake it. It is best to serve it straight out of the oven when it is hot, for dinner or as an appetizer.
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Ingredients for round zucchini stuffed with orzo.
- 1 round zucchini (550 g)
- 1 tablespoon of green pesto
- 100 g grated mozzarella
- a pinch of salt
- 2 tablespoons of vegetable broth or water
- 30 g orzo pasta
How to make round zucchini stuffed with orzo.
Put orzo pasta into a pot, add water, bring to a boil and cook for 5 minutes. Then, pour it into a colander, drain the water and put it into a bowl. Add a pinch of salt, grated mozzarella and green pesto. Mix thoroughly.
Wash and dry the zucchini, cut off about a centimetre from the top, so that the pulp and seeds can be removed. After drilling the zucchini from the grains and pulp, fill it with orzo, add the broth or water and cover with the previously cut off piece so as to seal the whole thing. Then, carefully wrap the zucchini with aluminium foil, place it on a baking tray and put it in the oven preheated to 190 degrees Celsius for 50 minutes to 1 hour.
Good to know when making round zucchini stuffed with orzo.
Orzo pasta can be replaced with star or shell shaped pasta. Both be of small size.
I stuffed the zucchini with soft mozzarella cheese, which I bought packed in brine. After taking the cheese out of the brine, I grated it on a large-mesh grater.
Do you like zucchini dishes? If so, try our recipe for Zucchini cakes.
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