Zucchini Orzo

Zucchini Orzo

17
beautifulansuz 0

"Light and fresh zucchini and squash side dish. Goes great with chicken or steak! With the leftovers, I added grilled chicken and mozzarella and made fajitas. Delicious!"

Ingredients

50 m {{adjustedServings}} servings 408 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 72.4g
  • 23%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.
  2. Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.
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Reviews

17
  1. 24 Ratings

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Quiet and understated, yet full of fresh flavor - the perfect side dish for our Chicken Cordon Bleu. Attractive too. Added fresh minced garlic, butter along with the olive oil, and fresh parsl...

Loved it! Used 1/2 butter 1/2 olive oil to saute the onions and zucchini. I added about 1 tablespoon of garlic to the onions after the onions cooked about 3 minutes. I also added a couple of ...

I started this dish much like the popular 'Orzo with Parmesan and Basil' (recipe by DODIEJER) by sauteing the dry orzo in the olive oil with the sweet onion (and a little minced garlic for good ...