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Egg-free Zucchini Carbonara

With ingredients similar to the classic recipe, this egg-free zucchini carbonara is a delicious side dish featuring orzo pasta served in zucchini boats.

Egg-free Zucchini Carbonara on plate

Stuffing vegetables is a great way to serve vegetables and a carb side at the same time. Now you only need to add a protein source (chicken, meat of fish)

Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

  • Zucchini
  • Orzo
  • Pancetta
  • Butter
  • Flour
  • Cheese
  • Milk
Ingredients Egg-free Zucchini Carbonara

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 Egg-Free Zucchine 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 degrees F. and bake for about 20 minutes or until filling is hot.

Other Stuffed Vegetable Recipes to Try

Egg-free Zucchini Carbonara
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Egg-Free Zucchini Carbonara

Author: Marinka
With ingredients similar to the classic carbonara, this egg-free zucchini carbonara is a delicious side dish featuring orzo pasta served in zucchini boats.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
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Servings: 2 people

Ingredients

  • 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 degrees F. and bake for about 20 minutes, or until the filling is hot.
  • Serve with any meat of fish you like.

Nutrition

Calories: 576kcal | Carbohydrates: 41g | Protein: 23g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Sodium: 564mg | Fiber: 3g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

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