Disappearing Zucchini Orzo Recipe Lemon

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DISAPPEARING ZUCCHINI ORZO



Disappearing Zucchini Orzo image

I believe the "disappearing" part of the title refers largely to making the garden's over abundance of squash disappear. I know there will be those larger zucchinis that slip past my radar so I can't wait to try this one. The recipe is from the Kingsolver book 'Animal, Vegetable, Miracle' and is typed here as written. I will come back and hard line some of the amounts and with any tweakings I may have done.

Provided by Kitchen Witch Steph

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 lb orzo pasta
1 onion, chopped
3 large zucchini
olive oil
thyme
oregano
1/4 cup grated parmesan cheese

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.

Nutrition Facts : Calories 263, Fat 2.4, SaturatedFat 0.9, Cholesterol 3.7, Sodium 83.3, Carbohydrate 50, Fiber 3.9, Sugar 4.6, Protein 11.2

ZUCCHINI LEMON ORZO



Zucchini Lemon Orzo image

This easy orzo pasta recipe is a healthy summer dinner. Lemon & lots of herbs fill it with fresh flavor!

Provided by Jeanine Donofrio

Categories     Main dish

Time 30m

Yield 4

Number Of Ingredients 15

½ cup dry uncooked orzo
½ cup finely diced scallions or 1 small shallot (1/4 cup)
3 garlic cloves, minced
½ tablespoon extra-virgin olive oil, more for drizzling
1 teaspoon sherry vinegar
1 teaspoon herbs de Provence
Juice and zest of 1 lemon, plus 4 small wedges for serving
2 medium Italian eggplants, sliced into ½-inch rounds
2 small zucchini, sliced in half lengthwise
½ cup crumbled feta cheese
2 cups loose-packed fresh herbs - basil & mint, torn if leaves are big
¼ cup pine nuts, toasted
2 tablespoons panko bread crumbs
½ teaspoon sea salt, divided, plus more to taste
Freshly ground black pepper

Steps:

  • In the bottom of a large bowl, combine the scallions, garlic, olive oil, sherry vinegar, herbs de Provence and ¼ teaspoon of salt.
  • Bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and immediately add the hot orzo to the bowl. Stir in the lemon zest and set aside.
  • Preheat a grill to high heat.
  • Drizzle the eggplant and zucchini with olive oil on all sides, and sprinkle with ¼ teaspoon of salt and a few grinds of pepper.
  • Grill the eggplant for 4 to 5 minutes per side, or until tender and charred, and the zucchini for 4 minutes per side, or until nice char marks form. Let cool slightly, then chop and add to the large bowl. Add the lemon juice and toss. Stir in the feta, herbs, and pine nuts, reserving a bit of each for garnish. Taste and adjust seasonings.
  • Portion into 4 serving bowls and top with the breadcrumbs and remaining feta, herbs and pine nuts. Serve with lemon wedges on the side.

LEMON ORZO



Lemon Orzo image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Simmer 1 cup orzo in a saucepan with 2 1/2 cups water, 2 tablespoons olive oil, 1 teaspoon dried mint, 1 teaspoon salt, 1/2 teaspoon paprika and 2 strips lemon zest, stirring occasionally, until the orzo is tender, 12 to 15 minutes. Let cool slightly. Stir in 2 chopped scallions, the juice of 1 lemon, and salt to taste.

LEMON ORZO SALAD WITH ZUCCHINI AND FRESH HERBS



Lemon Orzo Salad With Zucchini And Fresh Herbs image

This is one of those quick lunch salads that tastes great. If you are tired of sandwiches, try this different luncheon salad. Serve with pita chips.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup orzo pasta (rice-shaped pasta)
2 small zucchini, diced (about 3/4 pound)
1 cup finely chopped fresh parsley
1/4 cup finely chopped of fresh mint
1 grated lemon, rind of
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • Cook the orzo until tender but firm.
  • Drain in a colander; rinse under cold water to cool, and drain well.
  • Mix the orzo, zucchini, parsley, and mint in a large bowl with a large spoon.
  • Whisk the remaining ingredients in a small bowl.
  • Pour over the salad and mix with a large spoon.

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  • Meanwhile, heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the onions, garlic, and a big pinch of salt and cook, stirring frequently, until the onion is beginning to soften.
  • Add the shredded zucchini and the thyme and raise heat to high. Cook, stirring occasionally, until the squash releases its juices and they cook off. The zucchini will reduce in size by at least half and may begin to brown slightly.
  • Turn off the heat and immediately add the drained orzo, lemon juice and zest, and cheese, along with salt and pepper to taste. Stir well but gently to combine. Serve warm or at room temperature.


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