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OZRO STUFFED ZUCCHINI

Makes: 8 Servings

1 lb Ozro, Ditalini or other small pasta shape, uncooked

8 5-inch medium zucchini

3 tbsps olive or vegetable oil, divided

2 cups carrots, shredded

1 cup fresh mushrooms, sliced

½ cup sliced scallions, white and green parts

3 cloves garlic, minced

1 ½ cups turkey ham, chopped

1/4 cup honey mustard

1 tbsp fresh basil, chopped, or

- 1 tsp dried basil

1/4 tsp salt

1/4 tsp black pepper

1 cup finely shredded Swiss cheese

1. Prepare pasta according to package directions.

2. Cook zucchini in boiling water 4 minutes or until crisp-tender; drain.

3. Cut in half lengthwise. Scoop out centres, leaving a 1/4-inch shell; set aside.

4. Chop centres, reserving 1 cup for filling.

5. Cook carrots, mushrooms, scallions and garlic in 2 tbsps oil in large skillet over medium heat 3

minutes.

6. Stir in turkey ham and reserved chopped cooked zucchini. Cook 1 minute.

7. Drain pasta. Place in large mixing bowl.

8. Stir in honey mustard, basil, salt, pepper and remaining 1 tbsp live oil; mix well.

9. Add vegetable and ham mixture; toss until combined.

10. Preheat oven to 375 F.

11. Fill each zucchini shell with ½ cup mixture. Sprinkle each with 1 tbs cheese.

12. Bake on cookie sheet 8 to 10 minutes or until cheese is melted and filling is hot.

13. Serve immediately with basil garnish.

 

 

 

 

 

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