With ingredients similar to the classic recipe, this egg-free zucchini carbonara is a delicious side dish featuring orzo pasta served in zucchini boats.
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
- Zucchini
- Orzo
- Pancetta
- Butter
- Flour
- Cheese
- Milk
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
- Stuffed Bell Peppers Sunny Side Up
- Sweet Peppers Filled with Cheese-Potato Mash
- Lamb & Barley Stuffed Eggplant
- Classic Beef Stuffed Peppers
Egg-Free Zucchini Carbonara
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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