Zucchini (Courgette) Stuffed with Orzo and Feta

Total time: 40 minutes
     I used 2 medium zucchini for this, 9" each (22cm), both green.  You could use 3 smaller ones.  Not all of the 'stuffing' will fit, just keep it warm and serve it on the side.  You could use other small pasta in place of the orzo.

 Ingredients:

• 2 zucchini or summer squash (courgette), 9" each (22cm), 350gr, 12.4oz
• 6oz (180gr) ground beef, turkey, sausage, 175gr, 15oz ground beef, 15% fat
• 2 cups chopped tomatoes, 450gr, 15.9oz
• 1 onion, 110gr, 3.8oz
• 2 cloves garlic, 6gr, .2oz
• 1 tbs olive oil, 13.5gr, .48oz
• 1/2 tsp chili powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/3 cup orzo, 56gr, 2oz
• 1/4 cup beef stock, 60gr, 2oz 
• 1/4 cup red wine, 60gr, 2oz
• 3oz (90gr) feta, 90gr, 32oz
• 24 pitted dry oil-cured Greek or other olives, 45gr, 1.6oz oil cured black olives  

 Instructions:

• Cut the stem and root end off of the zucchini, then slice in half the long way.  With a small 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. 
• Put them 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:
• Chop onion. 
• Mince garlic. 
• Heat olive oil in nonstick skillet over medium-high heat.  Add chili powder and sauté briefly. 
• Add onion and garlic, sauté until tender, about 5 minutes. 
• Add meat to skillet and cook, breaking it up as it browns. 
• Add tomatoes, herbs, stock, 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. 
• Cut feta into small cubes or crumble.
• Slice olives in half.  
• When the pasta is done and sauce is thick stir in the feta and olives. 
• Spoon filling into the zucchini.  Any filling that doesn't fit, just keep warm and serve on the side. 
• Cover zucchini with foil and bake for 10 minutes. 
• Remove foil and bake 5 minutes longer. Serve, leftover filling on the side.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   1395 / 697.5 Total Carbohydrates:   99 / 49.5           Dietary Fiber:   14 / 7 Total Fat:   79 / 39.5          Saturated Fat:   27 / 13.5 Cholesterol:   200 / 100 Protein:   62 / 31 Calcium:   674 / 337 Sodium:    3025 / 1512

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/