Stuffed Zucchini Boats***

2 medium zucchini, about 8 oz. each



1 small onion, chopped about 1/2 c



1/4 cup orzo pasta (or small egg noodles)



1/4 cup fresh or frozen peas, thawed if frozen



1/4 cup grated parmesan cheese



2 T chopped fresh Basil (2teaspoon dried)



1/2 teaspoon black pepper



1 T olive oil



1 clove garlic, crushed



1 small ripe tomato chopped







In 2 quart saucepan (high heat) bring 1 quart water to a boil for 6 to 8 minutes. Meanwhile cut each zucchini lengthwise in half. Scoop out zucchini flesh, leaving 1/4" shells. Chop zucchini flesh coarsely; set both flesh and shells aside. In 12" skillet over medium 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. Add chopped zucchini flesh and tomato to onion in skillet; cook 4 - 5 minutes, stirring until zucchini is crisp tender. Remove from heat. Drain orzo; add to skillet along with peas, parmesan, basil, and pepper, stirring well to mix. Spoon into zucchini shells. Place shells in baking dish and cook covered with plastic wrap on high (100% power) 6 to 7 minutes. Serve with soy sauce.