Orzo Stuffed Zucchini Boats
1 pound Orzo, Ditalini or other small pasta shape, uncooked
8 5-inch medium zucchini
3 tbsp. olive or vegetable oil, divided
2 cup shredded carrots
1 cup sliced fresh mushrooms
1/2 cup sliced scallions, white and green parts
3 cloves garlic, minced
1 1/2 cups chopped turkey ham
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
Prepare pasta according to package directions. Cook zucchini in boiling water 4 minutes or until crisp-tender; drain. Cut in half lengthwise. Scoop our centers, leaving a 1/4-inch shell; set aside. Chop centers, reserving 1 cup for filling.
Cook carrots, mushrooms, scallions and garlic in 2 tbsp. oil in large skillet over medium heat 3 minutes. Stir in turkey ham and reserved chopped cooked zucchini. Cook 1 minute.
Drain pasta. Place in large mixing bowl. Stir in honey mustard, basil, salt, pepper and remaining 1 tbsp. olive oil; mix well. Add vegetable and ham mixture; toss until combined.
Preheat oven to 375° F. Fill each zucchini shell with 1/2 cup pasta mixture. Sprinkle each with 1 tbsp. cheese. Bake on cookie sheet 8 to 10 minutes or until cheese is melted and filling is hot. Serve immediately. Garnish with fresh basil leaves, if desired.