The secret to a great carbonara is the combination of perfectly cooked pasta with a sauce, consisting of raw eggs and grated parmesan cheese. In this recipe there are no raw eggs, but there is still a silky and cheesy sauce mixed with orzo pasta and stuffed in zucchini boats. It’s a combination of serving vegetables and a creamy carb side at the same time.
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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.