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

In 2 quart saucepan over high heat, bring 1 quart water to boil. Meanwhile, cut each zucchini lengthwise in half. Using mellon-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 to 5 minutes, stirring 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 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.