2 med. size zucchini, about 8 oz. each
1 tbsp. olive oil
1 sm. onion, chopped, about 1/2 c.
1 clove garlic, crushed
1/4 c. orzo (rice-shaped pasta)
1 sm. fresh, ripe tomatoes, chopped, about 1/2 c.
1/4 c. fresh or frozen peas, thawed if frozen
1/4 c. freshly grated Parmesan cheese
2 tbsp. chopped fresh basil leaves or 2 tsp. dried
1/2 tsp. freshly ground black pepper

In 2 quart saucepan over high heat, bring 1 quart water, covered, to boil, 6-8 minutes. Meanwhile, cut each zucchini lengthwise in half; using melon-baller or small spoon, scoop out zucchini flesh, leaving 1/4 inch shells. Chop flesh coarsely; set both flesh and shells aside.

In 12 inch skillet over medium-high heat, heat oil; add onion and garlic; cook about 5 minutes, stirring frequently until onion is softened. While onion cooks, add orzo to boiling water; cook 4 minutes, stirring frequently until almost tender. Add chopped zucchini flesh and tomato to onion in skillet; cook 4-5 minutes, stirring frequently until zucchini is crisp-tender. Remove from heat. Drain orzo; add to skillet along with peas, grated Parmesan, basil and pepper, stirring well to mix.

Spoon 1/4 of mixture into each reserved zucchini shell. Wipe out skillet; arrange filled shells over bottom. Carefully pour 1/2 cup water into skillet around zucchini; bring to boil over medium-high heat. Reduce heat to medium; simmer, covered, about 10 minutes until zucchini shells are tender. Makes 4 servings.