Zucchini Orzo

Zucchini Orzo

15 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
beautifulansuz
Recipe by  beautifulansuz

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (15)

Rate This Recipe
naples34102
26

naples34102

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 parsley rather than dried. Loved it.

Kim's Cooking Now!
15

Kim's Cooking Now!

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 teaspoons of grated lemon zest along with the parsley at the end. Really nice, fresh flavor. For those of you who found this to be bland, adding the garlic & lemon zest really does add a lot of flavor. Next time I will only make 8 ounces of orzo, as I had a lot left over (I could see it was too much compared to the onion/zucchini mixture - so I left a good bit out, which is fine, because I can use this in another dish. Maybe a nice orzo salad). This one's a keeper!

Nicolette
11

Nicolette

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 measure) until the orzo became light golden in color. The diced summer squash was added next; it took little time to cook as I added chicken stock much like one does when making risotto, just a cup (or so) at a time -- stirring and adding more stock until the orzo is cooked to desired doneness. I finished the dish with the lemon juice (and zest), the chopped green onion, fresh parsley and then adjusted the seasoning. VERY satisfying side, but a tad skimpy on the squash. I'll either decrease the orzo next time or double the amount of zucchini ... which will be NO problem when my garden starts producing that ubiquitous veg...

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 408 cal
  • 20%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 72.4 g
  • 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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