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Pesto Orzo Stuffed Squash Bowls

September 11, 2015 By Rachel 60 Comments

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pesto-round-summer-squash-bowls

This will be the last summer squash recipe of the season… I promise! The first day of fall, however, isn’t until September 23rd, and this recipe is too wonderful and simple not to share. I’ve mentioned before that my family has been getting tired of the weekly, sometimes triweekly, doses of summer squash, so I’ve been trying to bring more excitement to this common vegetable.

For today’s recipe I used the eight ball variety of zucchini… No, sadly, this dish won’t give you vague and wavering inclinations of your future if you ask it, but it does taste really good! I haven’t used this variety of summer squash on the blog yet, so I’m excited to add it to the Simple Seasonal squash repertoire. It tastes fairly similar to traditional green zucchini and can be prepared in much the same way, but it has slightly nutty and buttery hints when it’s cooked and is far more fun to stuff. When selecting 8 ball zucchini, the smaller specimens are more tender and sweet, and you don’t want a fruit (yes, zucchini is technically a fruit) that’s more than 4 inches in diameter as the seeds begin to thicken and become barky and unpleasant to eat. For today’s recipe I used squash that was closer to 4 inches in diameter, as they allowed for more stuffing space, and I was removing the seeds anyway. It’s a great way to use up 8 ball zucchini that lingered in the garden a little too long.

making-summer-squash-bowls

This recipe is technically for squash bowls. It’s not a stuffing recipe per se, which I think makes the zucchini all the more delightful to eat. After your fruit is hollowed out drizzle the inside with olive oil, season with salt and pepper to taste (and maybe some hot pepper flakes if that’s how you roll), and then sprinkle with parmesan. Pop it in the oven while you prepare your orzo, and when you pull it out it will be tender, sweet, well seasoned, and not in the least bit soggy, as sometimes happens with stuffed squash.

round-summer-squash-bowl

While your zucchini bowls are roasting away, simply boil orzo per package instructions, mix in pesto, and garnish with a few pine nuts and grated parmesan. I made this recipe on a school/soccer night, so I opted for already made pesto; store-bought or your own frozen stash both work. As pictured, I served this dish as a satisfying vegetarian meal. If you like meat with every meal, it’s also good with grilled, cubed chicken mixed in with the orzo, or with grilled shrimp. There was no hassle involved and I was able to wash dishes as I went and answer some e-mails. Even though the squash takes a little while to cook, there’s very little prep involved with this dish. That’s my kind of weeknight dinner! Also, because of the dramatic presentation, it’s a low stress way to impress your next dinner guests.

orzo-summer-squash-bowl

round-summer-squash-pesto-bowls

pesto-orzo-round-squash-bowls

If you’re looking for more squashy inspiration, you might enjoy these recipes:

  1. Warm Summer Squash Garden Salad with Salmon
  2. Zucchini Whoopie Pies
  3. Leek and Zucchini Fritters
  4. Grilled Personal Pattypan Pizza
  5. Stuffed Pattypan Squash
  6. Zucchini and Chive Quiche

round-summer-squash-bowls-orzo

Pesto Orzo Stuffed Squash Bowls
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
Author: Rachel Hanawalt
Recipe type: Entrees
Cuisine: Italian
Serves: 4
Ingredients
8 Ball Zucchini Bowls
  • 4 4" round, 8 ball zucchinis
  • 1 Tbsp olive oil
  • salt, pepper, hot pepper flakes to taste
  • 2 Tbs parmesan cheese
Orzo Stuffing
  • 1½ C uncooked orzo
  • large pot of water
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ¾ C pesto
  • 2 Tbsp pine nuts
  • 2 Tbsp parmesan cheese
Instructions
  1. Preheat your oven to 375ºF.
  2. Cut the tops off of four 8 ball zucchinis. Using a spoon, scrape out the zucchini, leaving approximately ¼ inch of the zucchini flesh behind.
  3. Drizzle the insides of the squash bowl with olive oil, and turn them to evenly coat. Next, season with salt, pepper, and hot pepper flakes (if desired), and sprinkle with fresh parmesan cheese.
  4. Place the 8 ball zucchini bowls into a glass baking dish and bake at 375º F for 40-45 minutes. They are finished when the flesh of the zucchini becomes soft, but the bowls still hold their shape.
  5. While the zucchini bowls are baking, make your pesto orzo. Cook 1½ cups of orzo per package directions. Before draining the pasta, reserve about 1 cup of the pasta water. Drain, but do not rinse the orzo, as the starch left behind will make for a smoother, creamier pasta.
  6. After draining, gently combine the pasta with pesto. Because I made this on a weeknight, I went for my favorite in-house made pesto from my local grocery store (shhh… don’t tell!). If your pasta appears dry, drizzle in 2-3 Tbsp of pasta water at a time until the dish reaches your desired consistency.
  7. Finally, scoop the pesto orzo into the cooked zucchini bowls. Before serving, garnish with pine nuts and freshly grated parmesan. Serve immediately.
3.3.3077

 

pesto-orzo-stuffed-squash-bowls

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Filed Under: Entrees, Recipes Tagged With: 8 Ball Zucchini, Easy, Italian, Orzo, Pesto, Pinenuts, Stuffed, Summer Squash, Vegetarian, Weeknight Dinner

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Comments

  1. allie @ Through Her Looking Glass says

    September 11, 2015 at 4:55 pm

    Hot pepper flakes, parmesan, orzo. Yeah yeah yeah. That’s how you roll. Me too!!!! Gorgeous dish and beautiful presentation!!! Love those flowers too. Have a fabulous weekend!!!

    Reply
    • Rachel says

      September 11, 2015 at 6:03 pm

      Thanks Allie! My son helped me pick those flowers at a local farm. 🙂 With real scissors 😮 He’s such a sweetie!

      Reply
  2. lindsay says

    September 12, 2015 at 8:55 am

    so I’m kinda obsessed with squash. And pesto. You get an A+ in my book for this recipe for sure! YUM!

    Reply
    • Rachel says

      September 19, 2015 at 10:55 pm

      Lol! Thanks Lindsay. People who don’t like pesto confound me like people who don’t like chocolate!

      Reply
  3. Laura @MotherWouldKnow says

    September 12, 2015 at 1:25 pm

    What a simple and lovely Meatless Monday, one-dish meal. Plus so cute. I love it. The pesto really complements the mild taste of the summer squash.

    Reply
    • Rachel says

      September 19, 2015 at 10:53 pm

      Thanks Laura! This recipe was one the appealed to my whole family too. Definitely a weeknight win!

      Reply
  4. Lucy says

    September 12, 2015 at 7:30 pm

    Would you believe I never had pesto (or orzo, for that matter) until I was 18, and spent the summer in Italy? Now I absolutely love them, of course. The presentation here is so impressive!

    Reply
    • Rachel says

      September 19, 2015 at 10:52 pm

      Well, if you’re going to try pesto and orzo for the first time, I guess Italy is the place to do it. Now these foods can remind you of memories of your travels! Growing up the first time I tried pesto was while I was living in Kathmandu Nepal oddly. I was attending an international school and a girl in my class, Sophie, was from Italy and her Mom would send her to school everyday with some of the most amazing lunches. Thanks for reminding me of that!

      Reply
  5. Kirsten says

    September 12, 2015 at 7:53 pm

    Rachel,
    I was gifted with an eight ball last summer–it was pretty large and while it was fun to eat the cheesy corn dip out of it, I didn’t enjoy the shell as much as I do when I stuff, say, a sugar pie pumpkin.
    I’ll have to find some smaller ones.
    Thanks!

    Reply
    • Rachel says

      September 19, 2015 at 10:48 pm

      The first time I picked out this variety of squash from our CSA I selected too large of a specimen and I ran into a similar problem. Whoops! Live and learn I guess.

      Reply
  6. Renee says

    September 13, 2015 at 1:00 am

    What a perfect vegetarian meal! And perfect for a busy weeknight!

    Reply
    • Rachel says

      September 19, 2015 at 10:47 pm

      Thanks Renee! I made it on a soccer mom night 🙂

      Reply
  7. Marisa Franca @ All Our Way says

    September 13, 2015 at 6:21 am

    Looks wonderful! I love using orzo we make it taste like risotto — can’t wait to try this. Thank you.

    Reply
    • Rachel says

      September 19, 2015 at 10:47 pm

      Thanks Marisa! If you make this, you’ll have to let me know how it turns out.

      Reply
  8. Tomas says

    September 13, 2015 at 3:10 pm

    How very creative. I’ll bet the melding of flavors is fantastic.

    Reply
    • Rachel says

      September 19, 2015 at 10:46 pm

      Thanks Tomas!

      Reply
  9. adina says

    September 14, 2015 at 3:23 am

    The zucchini look lovely and I can definitely imagine how aromatic they are. 🙂

    Reply
    • Rachel says

      September 19, 2015 at 10:46 pm

      Thanks Adina. They did smell wonderful. It was torture taking photos and not being able to nibble!

      Reply
  10. Claudia | Gourmet Project says

    September 14, 2015 at 5:51 am

    lovely presentation, perfect for a dinner party!

    Reply
    • Rachel says

      September 19, 2015 at 10:44 pm

      Thanks Claudia. The best thing is that they’re really easy to make, so you’ll have more time to enjoy your guests!

      Reply
  11. jen says

    September 14, 2015 at 9:33 am

    I’ve never thought of using orzo as a stuffing – very clever!

    Reply
    • Rachel says

      September 19, 2015 at 10:44 pm

      Thanks Jen!

      Reply
  12. Binjal's VEG Kitchen says

    September 14, 2015 at 9:59 am

    looks wonderful!

    Reply
    • Rachel says

      September 19, 2015 at 10:43 pm

      Thanks!

      Reply
  13. Helen @ Fuss Free Flavours says

    September 14, 2015 at 11:48 am

    I just love stuffed mini squashes, these look so amazingly good.

    Reply
    • Rachel says

      September 19, 2015 at 10:43 pm

      Thanks Helen

      Reply
  14. Michelle @ Thrifty Diy Diva says

    September 14, 2015 at 1:04 pm

    This is so clever! And it looks delish!

    Reply
    • Rachel says

      September 19, 2015 at 10:42 pm

      Thanks 🙂

      Reply
  15. Leslie says

    September 14, 2015 at 3:58 pm

    I don’t recall ever eating an eight ball zucchini, but I bet regular zucchini would be oh-so-good prepared this way with the pesto orzo on the side. This is a perfect light lunch or dinner. Nice!!

    Reply
    • Rachel says

      September 19, 2015 at 10:40 pm

      This would be just as good with regular zucchini. Just less dramatic! Thanks Leslie.

      Reply
  16. foodlovinfamily says

    September 14, 2015 at 6:47 pm

    I love this idea! It looks and sounds so good. Beautiful pictures!

    Reply
    • Rachel says

      September 19, 2015 at 10:36 pm

      Thanks!

      Reply
  17. Steph @ Steph in Thyme says

    September 14, 2015 at 9:15 pm

    I have never seen this kind of zucchini before, but I must find it! It was certainly made for stuffing 🙂

    Reply
    • Rachel says

      September 19, 2015 at 10:36 pm

      It really is a fun zucchini to cook with. I’d check out your local farmer’s market!

      Reply
  18. Katalina @ Peas & Peonies says

    September 14, 2015 at 9:59 pm

    Gorgeous pics, i just want to reach and grab one of those squash bowls!

    Reply
    • Rachel says

      September 19, 2015 at 10:35 pm

      Thanks!

      Reply
  19. Leah says

    September 15, 2015 at 12:29 am

    Beautiful! I love the presentation! Looks so yummy!

    Reply
    • Rachel says

      September 19, 2015 at 10:35 pm

      Thanks Leah!

      Reply
  20. LydiaF says

    September 15, 2015 at 8:21 am

    How pretty. I don’t get tired of squash 🙂

    Reply
    • Rachel says

      September 19, 2015 at 10:34 pm

      Thanks Lydia. Nor do I! Just the rest of the family!

      Reply
  21. Whitney says

    September 15, 2015 at 3:29 pm

    What a perfect way to capture fall! Beautiful photos!

    Reply
    • Rachel says

      September 19, 2015 at 10:33 pm

      Thanks Whitney!

      Reply
  22. Sara @ Life's Little Sweets says

    September 15, 2015 at 3:33 pm

    Oh, these look so good, what a great idea!

    Reply
    • Rachel says

      September 19, 2015 at 10:33 pm

      Thanks!

      Reply
  23. nazima says

    September 16, 2015 at 5:06 pm

    these look so very pretty! gorgeous recipe and pictures

    Reply
    • Rachel says

      September 19, 2015 at 10:31 pm

      Thanks Nazima!

      Reply
  24. Brian Jones says

    September 17, 2015 at 2:28 am

    Sounds delightful, I stuff loads of things but never thought of doing it with a squash… A ‘doh’ moment’ 😉

    Reply
    • Rachel says

      September 19, 2015 at 10:29 pm

      LOL I love stuffing things… When I don’t know what to do with something I usually stuff it. It’s a no fail to deliciousness!

      Reply
  25. Noor says

    September 17, 2015 at 1:33 pm

    Oooh I’m pinnig you this week. An absolute pleasure! Your recipes are most definite simply seasonal.

    Reply
    • Rachel says

      September 19, 2015 at 10:25 pm

      Thanks Noor, and your so sweet!

      Reply
  26. Judy says

    September 17, 2015 at 6:33 pm

    Oh this looks so good Rachel! And you photos and presentation are amazing!

    Reply
    • Rachel says

      September 19, 2015 at 10:25 pm

      Thanks Judy! I had a lot of fun with this recipe.

      Reply
  27. CiaoFlorentina says

    September 17, 2015 at 11:22 pm

    This is just so beautiful, perfect and delicious, gots to Pin it !

    Reply
    • Rachel says

      September 19, 2015 at 10:24 pm

      Thanks for pinning Florentina!

      Reply
  28. Oana @AdoreFoods says

    September 19, 2015 at 8:26 am

    You can never post enough summer squash recipes Rachel! It still feels like summer and this recipe is looking too good not to give it a try! Pinned!

    Reply
    • Rachel says

      September 19, 2015 at 10:14 pm

      Thanks Oana! Myself, I’ve decided to embrace the extra long summer this year, and thanks for pinning!

      Reply
  29. Platter Talk says

    September 19, 2015 at 11:03 pm

    This is a wonderful use of squash!

    Reply
    • Rachel says

      September 30, 2015 at 12:10 pm

      Thanks!

      Reply
  30. Sarah says

    September 23, 2015 at 4:48 am

    This looks so healthy and delicious – beautiful!

    Reply
    • Rachel says

      September 30, 2015 at 11:11 am

      Thanks Sarah! This one was a lot of fun to make.

      Reply

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Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


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