The pancetta cooks first until crispy and drains on a paper towel. The zucchini are halved and their seeds scooped out; those seeds do not get discarded; they go into the sauce, which means nothing from the vegetable is wasted. The orzo cooks separately, then meets the sauce along with the pancetta, zucchini seeds, and cheese, seasoned with salt, pepper, and a little nutmeg. The mixture fills each zucchini half to the top and the whole tray goes into an oven for twenty minutes.
Four zucchini halves for two people; a complete plate that works alongside almost any simply cooked meat or fish, or a refreshing salad or on its own as a light dinner. The format is the detail that makes this recipe stand apart from an ordinary orzo side: the zucchini boat means the pasta and sauce stay contained, each serving is visually distinct, and the zucchini softens just enough in the oven while the filling stays creamy inside.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Zucchini
- Orzo
- Pancetta
- Cheese
- Parsley
In a little more than 30 minutes, this dish can be on the table. Let me show you how to make it.
How to Make Zucchini Orzo Carbonara
Step 1 – Cook the orzo according the direction on the packaging. Drain and allow to cool.
Step 2 – Cut the pancetta in small cubes and cook it in a skillet until brown and crispy. Transfer the pancetta to a paper towel to catch as much grease as possible.
Step 3 – Cut the zucchini in half and scoop out the seed-area with a spoon, don’t discard that. Place the courgette halves on a baking sheet lined with parchment paper.
Step 4 – Make a simple sauce by melting butter, adding flour (make a roux) and then the milk.
Step 5 – Add orzo, zucchini seeds, pancetta and cheese to the sauce. Taste and add salt, pepper and nutmeg if needed. Scoop sauce in the zucchini halves.
Step 6 – Place the baking sheet in an oven of 375°F. and bake for about 20 minutes or until filling is hot.
Other Stuffed Vegetable Recipes to Try
Egg-Free Zucchini Orzo Carbonara
Pin Recipe FacebookIngredients
- 2.5 ounces orzo
- 2 zucchini
- 2.5 ounces pancetta, cubed
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 2.5 ounces cheese
Instructions
- Cook the orzo according the direction on the packaging. Drain and allow to cool.
- Cut the pancetta in small cubes and cook it in a skillet until brown and crispy. Transfer the pancetta to a paper towel to catch as much grease as possible.
- Cut each zucchini in half and scoop out the seeds with a spoon, don’t discard that. Place the courgette halves on a baking sheet lined with parchment paper.
- Make a simple sauce by melting butter, adding flour (make a roux) and then the milk.
- Add orzo, zucchini seeds, pancetta and cheese to the sauce. Taste and add salt, pepper and nutmeg if needed. Scoop sauce in the zucchini halves.
- Place the baking sheet in an oven of 375°F. and bake for about 20 minutes, or until the filling is hot.
- Serve with any meat of fish you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.