Time 40m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Bring 6 cups of chicken stock or salted water to a boil. Add orzo and cook for 8-12 minutes. Drain. Use a cheese grater or mandolin to shred zucchini. Saute zucchini in oil briefly with chopped onion and garlic until lightly golden. Add thyme and oregano to zucchini mixture and stir thoroughly. Remove from heat. Combine with cheese and cooked orzo. Salt and pepper to taste. Serve cool or at room temperature.
Time 30m Yield 6-8 Number Of Ingredients 8 Steps:
Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain. Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.
More about “disappearing zucchini orzo recipes”
Time 45m Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet. Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more. Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside. Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.
