Egg-free Zucchini Orzo Carbonara

With ingredients similar to the classic carbonara recipe, this egg-free version is a delicious dish featuring orzo carbonara served in zucchini boats.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the orzo according the direction on the packaging. Drain and allow to cool.

Step 2

Cut the pancetta in small cubes and cook it in a skillet until brown and crispy. Transfer the pancetta to a paper towel to catch as much grease as possible.

Step 3

Cut each zucchini in half and scoop out the seeds with a spoon, don’t discard that. Place the courgette halves on a baking sheet lined with parchment paper.

Step 4

Make a simple sauce by melting butter, adding flour (make a roux) and then the milk.

Step 5

Add orzo, zucchini seeds, pancetta and cheese to the sauce. Taste and add salt, pepper and nutmeg if needed. Scoop sauce in the zucchini halves.

Step 6

Place the baking sheet in an oven of 375 degrees F. and bake for about 20 minutes, or until the filling is hot.

Step 7

Serve with any meat of fish you like.

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