Orzo And Zucchini Recipes

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ORZO AND ZUCCHINI SALAD



Orzo and Zucchini Salad image

This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature.

Provided by CALISPICEGIRL

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

1 cup orzo
4 teaspoons olive oil, divided
2 zucchinis, quartered lengthwise and thinly sliced
coarse salt and ground black pepper to taste
½ cup torn fresh basil
1 tablespoon white wine vinegar, or to taste
1 clove garlic, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
  • Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 39.6 g, Fat 5.6 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 0.9 g, Sodium 9.2 mg, Sugar 3.1 g

ORZO WITH ZUCCHINI AND FETA



Orzo with Zucchini and Feta image

"This pasta dish is simple to prepare and never fails to please," reports Andrea Jones of McKinney, Texas. "I double and sometimes triple the recipe when hosting a get-together. You can serve it hot as a side dish or cold as a salad."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 cup uncooked orzo pasta
1 medium zucchini, cut into 1/4-inch pieces
2 tablespoons water
3/4 cup crumbled feta cheese
4 teaspoons olive oil
2 teaspoons dried oregano
Salt and pepper to taste

Steps:

  • Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water. Cover and cook on high for 1 minute or until crisp-tender; drain. , Drain orzo; place in a large bowl. Add the zucchini, feta cheese, oil, oregano, salt and pepper; toss to coat. Serve warm or chilled.

Nutrition Facts : Calories 216 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

ORZO AND ZUCCHINI SALAD



Orzo and Zucchini Salad image

This Orzo and Zucchini salad tastes best at room temperature, so prep it and stow it for a bit while cooking the rest of your meal.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 7

Coarse salt and ground pepper
1 cup orzo
1 tablespoon plus 1 teaspoon olive oil
2 medium zucchini, quartered lengthwise and thinly sliced
1 garlic clove, minced
1/2 cup fresh basil leaves, torn
1 to 2 tablespoons white-wine vinegar

Steps:

  • In a medium pot of boiling salted water, cook orzo until al dente, according to package instructions. Drain well. Spread on a rimmed baking sheet to cool completely.
  • In a large skillet, heat 1 tablespoon oil over medium. Add zucchini and garlic; season with salt and pepper. Cook, tossing occasionally, until crisp-tender, 4 to 6 minutes.
  • Transfer orzo to a medium bowl; add zucchini mixture, basil, vinegar, and remaining teaspoon oil. Season with salt and pepper; toss to combine.

Nutrition Facts : Calories 218 g, Fat 6 g, Fiber 2 g, Protein 7 g

CORN AND ZUCCHINI ORZO SALAD



Corn and Zucchini Orzo Salad image

This summer-fresh big-bath salad of corn and zucchini orzo makes enough salad for two meals. Save 4 cups to use in our Corn, Zucchini, and Pasta Frittata.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 11

6 medium zucchini, diced
Coarse salt and ground pepper
1 pound orzo
4 tablespoons extra-virgin olive oil
5 cups corn kernels (from 6 ears corn)
1 small red onion, chopped
1 jalapeno, seeded and diced
1 tablespoon lemon zest
1/4 cup fresh lemon juice (from 3 lemons)
1 cup fresh basil leaves, torn
4 ounces feta, crumbled (2 cups)

Steps:

  • Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
  • In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

Nutrition Facts : Calories 330 g, Fat 10 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

PORK AND ZUCCHINI WITH ORZO



Pork and Zucchini with Orzo image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 large pork tenderloin (about 1 1/4 pounds)
2 zucchini, halved lengthwise and crosswise
3 tablespoons extra-virgin olive oil
Grated zest and juice of 1 lemon, plus wedges for serving
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1 cup orzo
2 tomatoes, chopped
3 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
  • Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
  • Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
  • Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.

Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams

ZUCCHINI ORZO



Zucchini Orzo image

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!

Provided by beautifulansuz

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 4

Number Of Ingredients 9

12 ounces uncooked orzo pasta
2 tablespoons lemon juice
2 tablespoons olive oil
1 sweet onion (such as Vidalia®), chopped
1 cup chopped green onion
1 zucchini, cut into 1/2-inch cubes
1 yellow squash, cut into 1/2-inch cubes
1 teaspoon dried parsley
salt and ground black pepper to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 72.4 g, Fat 8.2 g, Fiber 5.3 g, Protein 13.3 g, SaturatedFat 1.3 g, Sodium 14.3 mg, Sugar 6.4 g

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