DISAPPEARING ZUCCHINI ORZO
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
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
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
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
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
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
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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- Bring 6 cups of water to a boil in a large pot. Add salt and orzo and cook until just tender, 8-10 minutes.
- In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and zucchini and sauté until lightly golden.
- In a large bowl, toss together the orzo, zucchini mixture, and cheese and season to taste with salt and pepper. Serve chilled or room temperature. Enjoy!
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