Sun dried tomatoes, bell peppers, and whole milk mozzarella mix with orzo to create a delicious, cheesy dish perfect for cookouts and weeknight dinners alike.
As your grill heats up, scoop the center and seeds from your zucchini and throw away.
In a large bowl, rub each zucchini all over with olive oil, salt and pepper and set aside on sheets of aluminum foil.
In another bowl, mix 1 cup Tillamook Farmstyle Whole Milk Mozzarella Shredded Cheese, tomatoes, bell pepper, tomato puree and orzo together with your hands until evenly combined. Then, add your egg to bind the mixture and massage it in.
In a small bowl, combine remaining Tillamook Whole Milk Mozzarella, breadcrumbs and paprika and set aside.
One by one, spoon your cheesy mixture into the hollowed centers of each zucchini.
Place each stuffed zucchini on the grill, making sure the zucchinis lay against the grill’s grate, to capture the grill marks.
Close the lid of the grill and cook for ten to twelve minutes or until the cheese is bubbling and the breadcrumbs have darkened to a golden color.
Using tongs, remove from the grill and allow to rest for five minutes before serving.
