2-3 medium sized zucchini
1 onion
3 cloves garlic, minced
1 tsp. butter plus 1 tbsp. olive oil
1/4 cup small cooked pasta (orzo)
1 medium ripe tomato (or small can whole peeled)
1/4 cup peas
1/4 cup Parmesan cheese
2 tbsp. basil, oregano, or Italian seasoning
pepper, to taste

Cut zucchini lengthwise and scoop out the middle, leave behind some meat on the shell.

Chop the insides you've removed into small pieces. Cook onions and garlic in pan using butter and olive oil (add herbs such as basil and oregano or Italian seasoning to the oil for extra flavor).

Cook the orzo macaroni according to package instructions; drain. Add tomatoes, peas and zucchini to onions, cook until tender. Add drained cooked orzo (or other small pasta) to pan and combine well.

Spoon mixture into shells, and sprinkle with some chopped herbs and Parmesan cheese.

Place filled zucchini shell in skillet and add 1/2 cup water. Bring to boil and simmer, covered, for 10 minutes or until tender. Drain on paper towels.