Colorful Orzo Stuffed Zucchini Boats

If you ask me, stuffed zucchini boats are one of the smartest ways to use up summer squash.

These Mediterranean-inspired boats combine tender orzo pasta with fresh vegetables and herbs, all nestled in hollow zucchini shells. The mixture gets topped with melted cheese that turns slightly golden in the oven.

It’s the kind of meal that makes good use of garden zucchini when they’re growing like crazy in late summer. The orzo filling is mixed with tomatoes and garlic, then seasoned with classic Italian herbs that make everything taste just right.

It’s a family-friendly dish that feels both light and filling, perfect for those evenings when you want something a little different from the usual pasta dinner.

What Kind of Zucchini Should I Use?

For zucchini boats, you’ll want to look for medium-sized zucchini that are about 5-6 inches long and relatively straight. These are perfect for stuffing since they’re not too big (which can make them watery) or too small (which won’t hold enough filling). Fresh zucchini should feel firm and heavy for their size, with smooth, unblemished dark green skin. When shopping, try to pick ones that are similar in size so they’ll cook evenly. If you can only find larger zucchini, they’ll work too – just know that bigger ones tend to have more seeds and might need a few extra minutes of cooking time to become tender.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Orzo pasta: If you’re out of orzo, try using small-grain pasta like ditalini, or even cooked rice or quinoa. Just make sure to adjust cooking times according to package instructions.
• Zucchini: You can use yellow summer squash instead of zucchini – they work exactly the same way. Just make sure they’re about the same size for even cooking.
• Ham: Not a ham fan? Try using cooked chicken, turkey, or even crumbled bacon. For a vegetarian version, you could use chickpeas or white beans.
• Swiss cheese: Feel free to swap Swiss with provolone, mozzarella, or Gruyere. Any mild, melting cheese will work well here.
• Honey mustard: You can mix regular Dijon mustard with a tablespoon of honey, or use whole grain mustard with a touch of honey. Even regular yellow mustard with honey works in a pinch.
• Mushrooms: Any mushroom variety works well, or you could swap them out for diced bell peppers or eggplant if you’re not a mushroom fan.
• Fresh basil: While fresh basil gives the best flavor, dried basil works too (use 1/3 the amount). You could also try fresh parsley or oregano for a different twist.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini boats is dealing with excess moisture – be sure to salt the hollowed zucchini and let them drain upside down for 15-20 minutes, then pat them dry with paper towels before filling.

Another common mistake is overcooking the orzo pasta – aim for al dente since it will continue to cook slightly when the boats are in the oven, and remember to rinse it with cold water after cooking to stop the cooking process.

When hollowing out your zucchini, leave about 1/4 inch of flesh along the sides and bottom to maintain structural integrity and prevent the boats from collapsing during baking.

For the best results, avoid overcrowding your baking dish (give each boat some breathing room), and broil for the last 2-3 minutes to get that perfect golden-brown cheese topping without making the zucchini too soft.

What to Serve With Zucchini Boats?

Since these zucchini boats are already packed with pasta, protein, and veggies, you’ll want to keep your side dishes simple and light. A fresh green salad with a light vinaigrette makes a perfect partner – try mixed greens with cherry tomatoes and a simple balsamic dressing. For a bit of crunch and extra flavor, garlic bread or crusty French bread works great to round out the meal. If you’re serving these on a cooler evening, a cup of tomato soup on the side can add warmth and complement the Mediterranean flavors in the boats.

Storage Instructions

Keep Fresh: These tasty zucchini boats will stay good in an airtight container in the fridge for up to 3 days. The orzo filling and zucchini might release a bit of moisture over time, but don’t worry – they’ll still taste great! I like to make a batch and enjoy them for lunch throughout the week.

Make Ahead: Want to prep these in advance? You can prepare the orzo filling up to 2 days ahead and store it separately in the fridge. When you’re ready to serve, just hollow out the zucchini, fill them with the prepared mixture, and bake. This is super handy for busy weeknights!

Warm Up: To reheat your leftover zucchini boats, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. You can also use the microwave for 1-2 minutes, though the texture might not be quite as nice. If you notice any excess moisture, just drain it off before serving.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 75-85 g
• Fat: 80-90 g
• Carbohydrates: 200-220 g

Ingredients

• 2 cups uncooked orzo pasta
• 8 medium zucchini (5-inch size)
• 3 tablespoons oil (olive or vegetable), split
• 2 cups shredded carrots
• 1 cup fresh mushrooms, sliced
• 1/2 cup sliced scallions (white and green parts)
• 3 cloves garlic, minced
• 1 1/2 cups diced ham
• 1/4 cup honey mustard
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup swiss cheese, finely shredded
• Basil leaves for garnish

Step 1: Prepare the Zucchini

Start by microwaving the zucchini for 4 minutes to soften them slightly, then let them cool.

Alternatively, you can cook the zucchini in boiling water for 4 minutes or until they are crisp-tender.

After cooking, drain the zucchini and cut each one in half lengthwise.

Scoop out the centers, leaving a 1/4 inch shell.

If you like, chop the centers, reserving 1 cup for the filling.

Step 2: Prepare the Orzo

Cook the orzo according to the package directions.

Once it’s done, drain it thoroughly and transfer the orzo to a large mixing bowl.

Step 3: Cook the Vegetable and Ham Mixture

Heat 2 tablespoons of oil in a large skillet over medium heat.

Add carrots, mushrooms, scallions, and garlic, cooking for about 3 minutes until the vegetables are just tender.

Stir in the ham and any reserved chopped zucchini centers, cooking for an additional minute to blend the flavors together evenly.

Step 4: Mix the Orzo and Vegetable Filling

In the bowl with the drained orzo, stir in honey mustard, basil, salt, pepper, and the remaining 1 tablespoon of olive oil, mixing well to coat the orzo.

Add the vegetable and ham mixture to the bowl and toss everything together until all the ingredients are well combined.

Step 5: Fill and Bake the Zucchini

Preheat your oven to 375°F (190°C).

Fill each zucchini shell with 1/2 cup of the pasta mixture, ensuring it is evenly distributed.

Place the stuffed zucchini halves on a baking sheet.

Sprinkle each one with 1 tablespoon of cheese.

Bake for 8 to 10 minutes, or until the cheese is melted and the filling is hot and bubbly.

Step 6: Serve and Garnish

Once the zucchini are done baking, remove them from the oven and let them cool slightly before serving.

If desired, garnish with fresh basil leaves for an added burst of flavor.

Serve immediately and enjoy your deliciously stuffed zucchini boats!