Zucchini Stuffed with Beef, Orzo, & Feta; complaining

I might have said I was done posting summer squash recipes for the season.

If I did, I was wrong.

I have one more.

I like stuffing summer squash / zucchini. The tricky part is getting 1, or better 2, the right size to stuff and having the weather cool enough to turn the oven on.

We prefer having 2 smaller squash rather than 1 large one. I bit fussier to stuff but we like the presentation and the flavor.

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Zucchini Stuffed with Beef, Orzo, & Feta

Tomatoes, Feta, and Greek Olives give these summer squash a Mediterranean flavor that we love.

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: One Dish Dinners

Ingredients

Scale
  • 2 zucchini or summer squash (courgette), 8″ each (20cm) see notes
  • 8oz (240gr) ground beef
  • 15oz (450gr) peeled, chopped tomatoes
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1/2 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/3 cup (3oz, 90gr) orzo
  • 1/4 cup (2oz, 60ml) beef broth
  • 1/4 cup (2oz, 60ml) red wine
  • 3oz (90gr) feta, crumbled
  • 1.5oz (45gr) Greek or other olives, cut in half

Instructions

  • Put squash in a baking dish, single layer, cover with foil and bake, 400F (200C), for 15 minutes.
  • Remove and keep covered until ready to fill.
  • While zucchini bakes:
  • Heat olive oil in a skillet over medium-high heat.
  • Add chili powder and sauté briefly.
  • Add onion, pepper, and garlic, sauté until tender, about 5 minutes.
  • Add beef to skillet and cook, breaking it up as it browns.
  • Add tomatoes, herbs, broth, wine, and pasta, stir well, reduce heat to medium and simmer 10 – 15 minutes, until pasta is done.
  • Stir often or pasta will stick.
  • You may need to add more liquid if sauce starts getting too thick before pasta is done. Add water, 1 tbs at a time.
  • When the pasta is done and sauce is thick stir in the feta and olives.
  • Spoon filling into the zucchini.
  • Cover zucchini with foil and bake for 10 minutes.
  • Remove foil and bake 5 minutes longer.

Notes

For the squash: Cut the stem and root end off, then slice in half the long way. With a spoon scrape out the seeds and flesh from the center forming long boat-like shells. Leave 1/4″ (.6cm) at either end to hold in the filling.
Any filling that doesn’t fit, just keep warm and serve on the side

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 525
  • Sugar: 17.9 g
  • Sodium: 585 mg
  • Fat: 22.1 g
  • Saturated Fat: 9.9 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 38.7 g
  • Fiber: 7.5 g
  • Protein: 40.7 g
  • Cholesterol: 108.4 mg
Stuffed Zucchini with Orzo, Beef, & Feta

Rather have Zucchini Rolls: Sausage & Ricotta Stuffed Zucchini Rolls

This has not been a good week for me.

It’s too hot to be outside and too many giant spiders around to be inside.

Every time I walk past a window there are stink bugs on it which I have to deal with (I’m not afraid of stink bugs).

At night, when I open the shutters and the windows to put the screens in I get stink bugs falling on my head and moths flying by.

In the morning there are hornets and moths on the screens, so I open the windows to brush them off and flies and… more stink bugs come in.

Last week, when it was pleasant rather than hot, we didn’t have insects everywhere. Either they like the heat or are trying to get away from it.

All I know is if this keeps up I’m going to run out of wine.

And I’m getting tired of listening to me complain.

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