Grilled Pesto Zucchini Stuffed with Tomatoes and Orzo
Grilled stuffed zucchini. A healthy vegetarian recipe of tomato, feta, and orzo stuffed inside a grilled pesto zucchini. This quick and easy dish is perfect for spring and summer days and doubles as a healthy dinner or simple side dish. Either way you serve it up, it's going to be a favorite.
Foto: Half Baked HarvestIngredients
- 1 cup dry orzo pasta
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh chopped oregano
- 1 clove garlic, minced or grated
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 1 cup cubed feta cheese
- 1 1/2 cups cherry tomatoes, halved
- 3 zucchini or yellow summer squash, halved
- kosher salt and pepper
- 1/4 cup basil pesto
Steps
1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with 2 tablespoons olive oil, the balsamic vinegar, oregano, garlic, and a pinch each of salt, pepper, and crushed red pepper. Stir in the feta and tomatoes. 2. Meanwhile, pre heat the grill to medium high heat. Toss the zucchini with the remaining 2 tablespoons olive oil, salt, and pepper. Grill the for 3-5 minutes per side or until light char marks appear. 3. Arrange the zucchini on a platter and brush evenly with pesto. Spoon the orzo over the zucchini. Serve warm or at room temperature. Enjoy!
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