BreezyCooking
Washing Up
Okay - this season I've been having a love affair with round zucchini, which a vendor or two at my local farmers market have been carrying.
Tonight, to accompany "Chicken Piccata", I'd like to stuff one with orzo pasta. Current plans are to halve the zucchini & scoop it, dicing the innards & sauteeing them in extra-virgin olive oil along with some chopped shallot to which I'll then add some al-dente-cooked orzo, fresh basil, & grated parmesan cheese. Then I'll bake the halves in a 350-degree oven until heated through & the zucchini shells are tender.
Does this method sound like it will work, or will I end up with little zucchini bowls of slop?
Tonight, to accompany "Chicken Piccata", I'd like to stuff one with orzo pasta. Current plans are to halve the zucchini & scoop it, dicing the innards & sauteeing them in extra-virgin olive oil along with some chopped shallot to which I'll then add some al-dente-cooked orzo, fresh basil, & grated parmesan cheese. Then I'll bake the halves in a 350-degree oven until heated through & the zucchini shells are tender.
Does this method sound like it will work, or will I end up with little zucchini bowls of slop?