Viviana's Gluten Free Sweet Potato Orzo: Stuffed Zucchini Boat Recipe

      Viviana's Gluten Free Sweet Potato Orzo Zucchini Boat Recipe is a gardeners dream come true!  Our gardener friends we're delighted with this recipe and surprised that they could find use for their overgrown zucchinis, fresh basil and cherry tomatoes to make a stellar meal..fresh from their own garden.  But, no worries, even if you don't have your own garden, you can still make this delightful dish.  I like this particular recipe because it's fast, easy and a deliciously nutritious pasta bake.  Your family will love it and never suspect it's healthy, delicious and GLUTEN FREE!!!

Stuffed Zucchini Boats with Viviana's Gluten Free Sweet Potato Orzo - Serves 4

Ingredients:

1- 8 oz. pkg. Viviana Gluten Free Sweet Potato Orzo

3-4 Large zucchinis

1/2 cup fresh basil leaves (chopped)
1 can of 24 oz. Diced Tomatoes (drained)

1 garlic clove, minced

1 cup cooked chicken (diced) or (12.5 oz can chicken)

½ cup grated cheddar cheese

Salt and Pepper to taste

Toppings:

½ cup fresh cherry tomatoes (cut in half)  
 1- 6oz. can black olives (we used Lindsay Naturals/California Medium pitted Olives) Cut in halves

Parmesan cheese (optional) can use fresh or grated

Directions:
1.)   Preheat oven to 350.  Boil a large pot of salted water on high.  Once boiling, add Viviana’s GlutenFree Sweet Potato Orzo, turn heat down and cook until almost al dente. (7 minutes)  Drain and rinse well.    

2.) Cut Zucchini in half lengthwise, and again across the center so that you have 4 pieces per zucchini. Scoop out seeds leaving a hallowed center.  Reserve any zucchini pulp without seeds and set aside.  Place on foil lined baking sheet.

3.)  In a large mixing bowl, add chicken, dice tomatoes, garlic, fresh basil leaves and any remaining zucchini pieces, salt and pepper to taste. Mix together well.  Then add the Sweet Potato Orzo to mixture and mix well.

4.)   Scoop the mixture into the hallowed out zucchini shells.

5.) Put a thin layer of grated cheese on top.  Cover with foil and bake for about 25 minutes.  Remove from oven and allow zucchini to cool/steam with foil still covering for about 15 minutes.

6.) While the zucchini boats are baking, slice cherry tomatoes and black olives into halves. Set aside.

7.) Zucchini should be tender; (if not throw back into oven covered for 15 minutes) let cool and then top with more grated cheese, Parmesan cheese (optional), diced olives and sliced cherry tomatoes.  Serve warm.

Notes:  Additional toppings can include: fresh sliced avocado, crushed almonds, Sour cream.  Diced Tomatoes can be replaced with a gluten free pasta sauce if preferred.

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