I’m so ready for summer vegetable season! There’s just something about fresh fruits and vegetables that makes me eat so much healthier. This year we’re only planting a few things in our raised beds since we’re not sure how long we’re going to be in our house. Our house selling is going really slow and we’re getting frustrated with the lack of showings. It’s been a month with only two showings and no visitors during our open house. Hopefully soon, things will pick up!
Back to the vegetables, I bought a pack of small zucchini and they were perfect for stuffing. I can’t wait to make more stuffed zucchinis this summer. We all loved them and Madeline enjoyed taking them for lunch the next day. I had some extra stuffing, so I filled a few mushrooms with it and they were just as tasty!
3 small to medium sized zucchini
1/2 cup orzo
3 Italian sausage links
1 cup mushrooms, chopped
15 oz can fire-roasted diced tomatoes
1 tsp dried oregano
fresh ground black pepper
1/3 cup grated Parmesan cheese
1 cup mozzarella cheese
Preheat oven to 375 degrees.
Cook orzo according to package. While the orzo is cooking, brown the sausage and mushrooms in a skillet over medium heat. Drain grease and transfer to a large bowl. Add the cooked orzo, tomatoes, oregano, salt, pepper and Parmesan cheese. Stir to combine.
Cut the zucchini in half and scoop out seeds. Fill the zucchini with stuffing and place in a baking dish. Once all zucchini are filled, sprinkle mozzarella cheese over the top.
Bake for 20 minutes until the zucchini are cooked slightly and the cheese is melted. We prefer our veggies a little more on the crisp side and it was nice contrast to the stuffing. If you’d like the zucchini cooked more tender, add a small amount of chicken or vegetable stock to help steam the vegetables.