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Menu Plan for Fall I: Week 2, Thursday

Courgette (Zucchini) Stuffed with Orzo, Feta

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

        We can hardly let zucchini season pass without having one more stuffed version.  For a twist I added some black olives and feta.  Baking the zucchini 'shells' first helps them get cooked through and shortens the total time.

Zucchini (Courgette) Stuffed with Orzo and Feta

Total time: 40 minutes
     I used 2 medium zucchini for this, 7" each (17cm), both green.  You could use one larger one, 9" (22cm). Not all of the 'stuffing' will fit, just keep it warm and serve it on the side.  You could use other small pasta in place of the orzo.

 Ingredients:

• 2 zucchini or summer squash (courgette), 7" each (17cm)
• 6oz (180gr) ground beef, turkey, sausage
• 15oz (450gr) chopped tomatoes
• 1 onion
• 2 cloves garlic
• 2 tsp olive oil
• 1/2 tsp chili powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/3 cup (3oz, 90gr) orzo
• 1/4 cup (2oz, 60ml) beef stock
• 1/4 cup (2oz, 60ml) red wine
• 3oz (90gr) feta
• 1.5oz (45gr) Greek or other olives

 Instructions:

• Zucchini:
• Cut the stem and root end off of the zucchini, then slice in half the long way. 
• With a small spoon scrape out the seeds and flesh from the center forming long boat-like shells.  Leave 1/4" (.6cm) at either end to hold in the filling. 
• Put them in a baking dish, single layer, cut side down, cover with foil and bake, 400F (200C), for 15 minutes.
•  Remove and keep covered until ready to fill.
• Stuffing:
• Chop onion. 
• Mince garlic. 
• Heat olive oil in nonstick skillet over medium-high heat.  Add chili powder and sauté briefly. 
• Add onion and garlic, sauté until tender, about 5 minutes. 
• Add meat to skillet and cook, breaking it up as it browns. 
• Add tomatoes, herbs, stock, wine and pasta, stir well, reduce heat to medium and simmer 10 - 15 minutes, until pasta is done.  Stir often or pasta will stick. You may need to add more liquid if sauce starts getting too thick before pasta is done.  Add water, 1 tbs at a time. 
• Cut feta into small cubes or crumble.
• Slice olives in half.  
• When the pasta is done and sauce is thick stir in the feta and olives.
• Spoon filling into the zucchini.  Any filling that doesn't fit, just keep warm and serve on the side. 
• Cover zucchini with foil and bake for 10 minutes. 
• Remove foil and bake 5 minutes longer. Serve, leftover filling on the side.

Cooking Schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet, large baking dish, foil Turn oven on, 400F (200C) Trim zucchini, slice, scoop out center Put zucchini in baking dish, cover with foil, bake Chop onion Sauté chili powder Add onion, sauté Mince garlic, add to onion Add meat to onion, break-up and brown

Chop tomatoes Add tomatoes, herbs, stock, wine, pasta to skillet Stir well, reduce heat, simmer Cut feta, olives Remove zucchini When pasta is done add feta, olives Spoon filling into zucchini Cover zucchini and bake     Pause while it bakes Uncover zucchini      Pause some more Remove and serve

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