Stuffed Baked Zuchinni Recipe

Name: Stuffed Baked Zuchinni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large zucchini, cut lengthwise and hollowed out with a spoon; 2 cups orzo pasta, dry; 1 red bell pepper; 1 fennel bulb; 1 ear of corn; 10 ounces baby portabella mushrooms; 1 cup beet leaf, diced; 12 fresh sage leaves; 1 tablespoon fresh thyme; 1 1/2 teaspoons dried rosemary; 1 lb sausage, remove casing; 1/2 sweet onion, diced; 3 cups Baby Spinach, fresh; 3 teaspoons goat cheese

Servings: persons

3 large zucchini, cut lengthwise and hollowed out with a spoon
2 cups orzo pasta, dry
1 red bell pepper
1 fennel bulb
1 ear of corn
10 ounces baby portabella mushrooms
1 cup beet leaf, diced
12 fresh sage leaves
1 tablespoon fresh thyme
1 1/2 teaspoons dried rosemary
1 lb sausage, remove casing
1/2 sweet onion, diced
3 cups Baby Spinach, fresh
3 teaspoons goat cheese

1
Preheat oven to 350F and prepare orzo as instructed on box (rice cooker or stove top).
2
Over a medium heat saute fennel in butter until golden and soft; set aside.
3
Over a high heat sear corn in butter until browned; would be better BBQ?d; set aside.
4
In a large saute pan, over a medium heat, add 1 tablespoon of olive oil. Brown mushrooms and onion together. Halfway through browning mushrooms and onions, add sage, rosemary, thyme and beet greens.
5
Once mushrooms and onions are browned, add sausage. When sausage is mostly done, add coarsely diced red bell pepper.
6
When sausage is done, add fennel, corn, and spinach.
7
Turn heat to high and add cooked orzo; cook off excess water.
8
Stuff raw, hollowed out zucchini with cooked ingredients and place on a greased pan. Cover with aluminum foil.
9
Bake for 15 - 20 minutes, until zucchini is soft.
10
Top with 1/2 teaspoon of goat cheese and enjoy!
11
Note: the leftover stuffing makes for an excellent lunch the following day.

532

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large zucchini, cut lengthwise and hollowed out with a spoon, 2 cups orzo pasta, dry, 1 red bell pepper, 1 fennel bulb, and more.

Yes, Stuffed Baked Zuchinni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Baked Zuchinni

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