Moon Zucchini Boats with Creamy Orzo, Sun-Dried Tomatoes and Pistachio Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Slice the zucchinis lengthwise and, using a spoon, scoop out some of the flesh, leaving about a 1 cm border. Finely chop the scooped zucchini flesh.

3. 3

   Place the zucchini halves on the tray, brush them with 15 ml / 1 tbsp olive oil, and season with half the salt and a little black pepper. Roast for 12 minutes at 220 °C / 425 °F, until they start to soften.

4. 4

   Meanwhile, cook the orzo in salted boiling water for 7 to 8 minutes, until al dente. Drain and set aside.

5. 5

   Heat the remaining olive oil in a large skillet over medium heat. Sauté the onion for 4 minutes. Add the garlic and chopped zucchini flesh and cook 3 more minutes.

6. 6

   Stir in the sun-dried tomatoes, dried oregano, and fresh spinach. Cook for 2 minutes, stirring, until the spinach wilts.

7. 7

   Add the cooked orzo and hot vegetable broth. Cook for 2 to 3 minutes, stirring, until the orzo absorbs some of the liquid and the mixture becomes creamy.

8. 8

   Remove from the heat and add the ricotta, half of the shredded mozzarella, half of the grated Parmesan, the lemon zest, lemon juice, remaining salt, and black pepper. Mix well.

9. 9

   Fill the zucchini halves generously with the orzo mixture. In a small bowl, combine the chopped pistachios, breadcrumbs, remaining mozzarella, and remaining Parmesan. Sprinkle this crust over each stuffed zucchini.

10. 10

    Bake again at 220 °C / 425 °F for 18 to 20 minutes, until the zucchinis are tender and the tops are golden. Let rest for 5 minutes before serving.