Stuffed Summer Squash


4 zucchini
1 pkg (4 oz) Fiorucci Diced Pancetta
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup finely crumbled goat cheese
1/4 cup pastina*, cooked according to package directions and cooled
1 tbsp grated Parmesan cheese
3 tbsp finely chopped fresh parsley, divided
2 tbsp finely chopped fresh basil
1/4 tsp dried oregano
1/4 tsp pepper


Preheat oven to 425˚F. Line baking sheet with parchment paper. Cut each zucchini in half lengthwise. Using melon baller or spoon, scoop out zucchini flesh, leaving 1/4-inch border intact all around; bake for 10 to 12 minutes or until tender-crisp.


Meanwhile, heat skillet set over medium heat; cook pancetta, stirring, for 3 to 5 minutes or until most of fat is rendered. Add onion and garlic; cook for about 5 minutes or until onions are soft and tender. Cool.


Stir pancetta mixture with goat cheese, cooked pastina, Parmesan cheese, 2 tbsp parsley, basil, oregano and pepper. Stuff mixture evenly into zucchini halves.


Bake for 15 to 20 minutes or zucchini is tender and stuffing is heated through. Garnish with remaining parsley.


*Tip: Pastina is a tiny pasta. It comes in a variety of shapes and is found in the pasta aisle at the grocery store or supermarket.