Active Time: 25 minutes
Total Time: 30 minutes
6 cups salted water
1/2 cup orzo pasta
1 small lemon
4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half
1 pound Schnucks Signature Italian sausage, casings removed if necessary
1 small onion, chopped (about 3/4 cup)
1 package (8 ounces) Schnucks finely shredded mozzarella cheese (2 cups), divided
1/2 cup julienne cut sun-dried tomatoes with Italian herbs, drained
1/2 cup panko breadcrumbs
1-1/2 tablespoons chopped fresh oregano leaves
1 tablespoon California Olive Ranch® extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1. In 2-quart saucepan, heat water to boiling over high heat. Add orzo and cook 7 to 8 minutes or until “al dente”; drain. From lemon, grate 2 teaspoons peel and squeeze 2 tablespoons juice. With small spoon, leaving about 1/2-inch wall, scoop out inside portion of each zucchini half. Coarsely chop zucchini pulp.
2. Prepare outdoor grill for direct grilling over medium-high heat. In 12-inch skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 to 7 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, oregano, orzo, and lemon juice and peel.
3. Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack; cover and cook 3 to 4 minutes or until grill marks appear and edges begin to brown. Turn zucchini cut side up and grill 1 to 2 minutes longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.
4. Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack; cover and cook 4 to 6 minutes or until zucchini is just tender and cheese is melted and begins to brown.
Each serving: about 342 calories, 19 g total fat (8 g saturated), 52 mg cholesterol, 630 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g sugars, 17 g protein