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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.

courgette  Ingredients:

Zucchini (Courgette) Stuffed with Orzo and Feta Instructions:

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