Grilled stuffed zucchini. A healthy vegetarian recipe of tomato, feta, and orzo stuffed inside a grilled pesto zucchini. This quick and easy dish is perfect for spring and summer days and doubles as a healthy dinner or simple side dish. Either way you serve it up, it’s going to be a favorite.
As I mentioned on Monday, I really wanted to share a few recipes for the grill this week in preparation for Memorial Day weekend and all the warm summer days that will follow. I might be jumping ahead just smidge with these summery recipes, but I just cannot help it.
I am so excited to see things finally getting green around here, it’s really starting to look somewhat like summer too. Or at least spring! If you follow along on Instagram then you’ve seen a glimpse of what I’m talking about. Our sunsets this week have been the prettiest I’ve seen all year.
It’s hard not to be excited for what is to come, but I’m also really just enjoying this time, and loving watching the trees begin to bloom. It sounds so lame, but it’s the truth. If you need a little energy boost, just head outside for a little while and take in these pretty spring days.
Trust me, it really makes all the difference.
OK. Okay. Moving along now…
I’ve been having a bit of hard time in the kitchen the last few weeks, both recipe wise and photography wise. Sometimes towards the end of a season or even just randomly throughout the year, I’ll go through a phase of not liking anything I am creating. Sometimes this phase lasts a few days, sometimes a couple of weeks. I was really trying to force myself not to jump too far ahead and continue to share more spring recipes, but the truth? I was/am bored with the spring recipes and ready to move to a new season.
So I gave in and let my creativity guide me and this is what I got. A very summery recipe that also happens to be perfect for these late spring days, your Memorial Day picnic, and every other day after that…well at least until zucchini and tomato season is over.
If you can’t already tell, I am VERY excited about this recipe. Not only did it break me out of my creativity funk, but it turned out better than I imagined, and I love it.
Now for the details.
I truly believe that warm weather recipes need to be simple. I’m all about less time in the kitchen and more time outside. I know you feel the same, don’t you?
Cool. Cool. Glad everyone is on the same page.
This means quick and easy recipes that use minimal ingredients, and maybe even some that you might be growing in your own backyard. Hello to fresh herbs, zucchini, and cherry tomatoes.
Originally, this recipe started out a bit simpler, but after talking it over with my mom, she suggested adding in orzo. Now, mom is not normally the person I look to for recipe guidance, but she has her moments of recipe genius, and this is one of those moments.
Although of course, adding carbs would be something that Mom would suggest. I’m pretty sure the first thing that comes to mind for her when deciding if a recipe sounds good is, ” what’s the carb”.
Anyway, I was just planning to do a more of a grilled zucchini stuffed with tomato and cheese type thing, but when I heard the idea of adding in orzo, I knew that was what I had to do.
Because let’s be real, carbs do make everything better. They do.
To start, you’ll make the orzo which is just a mix up of fresh herbs, balsamic vinegar, garlic, tomatoes, and feta cheese. While that’s happening, grill up some halved zucchini or summer squash and top the hot squash with pesto. Then spoon the orzo over the grilled zucchini and finish with some fresh herbs.
And that’s it. You are DONE.
This is kind of like a caprese salad, but elevated with orzo, zucchini, and um, ok a few other things too. It’s also just DELICIOUS. Really fresh, really colorful, and all things perfect.
If you wanted to bulk up the protein, you could add a side of grilled chicken, beef, or even some chickpeas for a vegetarian option. And lastly, you can serve this warm or at room temperature, which makes it perfect for picnics and BBQs.
You know me though, I’m all about warm foods, so I serve this hot, right off the grill, and it makes the perfect, quick, easy, and healthy dinner.
Already excited to make it again soon!
If you make this grilled stuffed zucchini and love it, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this zucchini, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Grilled Pesto Zucchini Stuffed with Tomatoes and Orzo
Servings: 6 servings as a side dish
Calories Per Serving: 312 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 cup dry orzo pasta
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh chopped oregano
- 1 clove garlic, minced or grated
- kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 1 cup cubed feta cheese
- 1 1/2 cups cherry tomatoes, halved
- 3 zucchini or yellow summer squash, halved
- kosher salt and pepper
- 1/4 cup basil pesto
- 1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and toss with 2 tablespoons olive oil, the balsamic vinegar, oregano, garlic, and a pinch each of salt, pepper, and crushed red pepper. Stir in the feta and tomatoes. 2. Meanwhile, pre heat the grill to medium high heat. Toss the zucchini with the remaining 2 tablespoons olive oil, salt, and pepper. Grill the for 3-5 minutes per side or until light char marks appear. 3. Arrange the zucchini on a platter and brush evenly with pesto. Spoon the orzo over the zucchini. Serve warm or at room temperature. Enjoy!
Love a pretty dinner.