In Greek: κολοκυθάκια γεμιστά με λιαστές ντομάτες, pronounced koh-loh-kee-THAHK-yah meh lee-ahs-TES doh-MAH-tes
This recipe for stuffed zucchini is a summer delight with orzo pasta, myzithra cheese, and sun-dried tomatoes.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- 6 large zucchini
- 1/2 pound of orzo pasta
- 1 large onion, minced
- 2 cloves of garlic, minced
- 1/4 pound myzithra cheese, coarsely grated (pecorino, romano)
- 8-10 sun-dried tomatoes preserved in oil, drained and finely chopped
- 1/3 cup + 1 tablespoon of olive oil
- 1 bunch of flat-leaf parsley, finely chopped
Cut zucchini in half on the diagonal. Carefully remove the pulp, mince it, and set aside. Boil the orzo for 2 minutes less than package directions. Drain and toss with 1/2 of the olive oil. Sauté the onion and garlic in the remaining olive oil until soft. In a separate nonstick frying pan, heat the cheese over high heat until it starts to brown. Preheat oven to 355F (180C).
In a bowl, combine the orzo, zucchini pulp, onion, garlic, cheese, tomatoes, and parsley, and toss until well blended.
Lightly oil the zucchini and stuff with the mixture. Bake upright in an ovenproof casserole dish at 355F (180C) for 25 minutes or until soft. Serve hot.