Zucchini Orzo Recipes

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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.

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

ORZO WITH ZUCCHINI



Orzo with Zucchini image

Orzo is paired with herby zucchini and crumbled feta for a meal or side that's great warm or at room temperature.

Provided by Food Network Kitchen

Time 30m

Yield 6-8

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
2 cups orzo
2 tablespoons extra-virgin olive oil
6 scallions (white and green parts kept separate), chopped
2 zucchini, diced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
3/4 cup crumbled feta cheese

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.

ZUCCHINI AND GROUND BEEF ORZO CASSEROLE



Zucchini and Ground Beef Orzo Casserole image

Ground beef and zucchini make a great pairing is this surprisingly light casserole. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn't enough to meet your veggie quota, there's also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitchen staples and easy prep make this a perfect weeknight meal, which can be served up in just over an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 15

1/2 cup uncooked orzo pasta (3 oz)
2 teaspoons vegetable oil
1 lb zucchini squash, cut in half lengthwise, cut in 1/8-inch slices
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 lb ground beef (at least 90% lean)
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 cup shredded part-skim mozzarella cheese (4 oz)
1/2 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon finely chopped fresh basil leaves
1/2 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
  • In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
  • Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.

Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 560 mg, Sugar 6 g, TransFat 0 g

ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI



One-Pot Orzo With Tomatoes, Corn and Zucchini image

This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season's produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they've collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Lidey Heuck

Categories     pastas

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1 1/2 teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and 1/2-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
1/3 cup torn fresh basil leaves, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1 1/4 cups orzo
Kernels from one ear of corn (about 1/2 cup)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
1/4 cup grated Parmesan

Steps:

  • Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
  • Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
  • Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
  • Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

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

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

PESTO ORZO WITH ROASTED ZUCCHINI



Pesto Orzo with Roasted Zucchini image

I made up this recipe after finding out the health benefits of orzo. This is really tasty and light at the same time, a great dinner dish that will leave you asking for more--thankfully, it tastes even better for lunch the next day!

Provided by Maristela

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 10

2 medium zucchini, cut into 1-inch slices
5 tablespoons olive oil, divided
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
1 cup uncooked orzo pasta
1 cube vegetable bouillon
1 large Spanish onion, chopped
½ cup pesto sauce
8 cherry tomatoes, halved, or more to taste
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 535.6 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 32.8 g, Fiber 4.6 g, Protein 15.3 g, SaturatedFat 6.9 g, Sodium 334.6 mg, Sugar 5.6 g

BAKED ORZO WITH ZUCCHINI



Baked Orzo With Zucchini image

From Vegetarian Times-September 2002. This simple dish comes together in minutes and calls for a light soup or tossed green salad and hot Italian bread with olive oil for dunking. It also makes a great buffet party dish, as it can feed a group when served with other fare.

Provided by Dominick and Amanda

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups orzo
2 tablespoons olive oil
2 teaspoons garlic, minced
1 large leek, thinly sliced
2 zucchini, thinly sliced
1 cup chunky marinara sauce
salt, to taste
black pepper, freshly ground, to taste
2 cups mozzarella cheese, shredded
italian seasoning, to taste
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400°F Lightly oil heatproof baking dish.
  • Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.
  • Meanwhile, heat oil in skillet over medium heat and sauté garlic, leeks and zucchini slices for about 10 minutes, stirring often.
  • Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese.
  • Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella.
  • Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.

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

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

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From goodhousekeeping.com


ZUCCHINI AND MUSHROOM ORZO - OLGA'S FLAVOR FACTORY
2016-07-08 In a medium skillet, heat the butter until it melts and then add the chopped onion, seasoning with salt and pepper. Cook for 3-5 minutes, until the onions are soft and tender. Add the mushrooms and garlic to the skillet, also seasoning with salt …
From olgasflavorfactory.com


SHRIMP AND ZUCCHINI ORZO - QUICK SHRIMP AND ZUCCHINI DINNER …
2019-09-03 Instructions. Bring a pot of water to a boil then follow instructions on pasta box. Once done cooking, drain, add the orzo back into the pot then add 1 tablespoon of butter and garlic powder to the warm orzo, stir, cover, and keep warm. In the meantime, in a large skillet over medium-high heat, melt 1 tablespoon of butter and add 1 tablespoon ...
From tablefortwoblog.com


SHRIMP & ZUCCHINI WITH ORZO - THE MIDNIGHT BAKER
In 12-inch nonstick skillet, heat oil over medium-high heat. Add zucchini and salt; cook 4 to 6 minutes, stirring occasionally, until crisp-tender. Remove with slotted spoon; reserve. Heat same skillet over medium heat; add garlic and pasta. Cook 2 to 3 minutes, stirring frequently, until garlic is fragrant and pasta is lightly toasted.
From bakeatmidnite.com


ORZO WITH ZUCCHINI – A GOURMET FOOD BLOG
2020-08-09 Instructions. Bring water and salt to a boil and add the orzo. Cooking time according to packaging (somewhere between 8-10 minutes). Chop 1/2 onion and grate the zucchini (skin-on). Heat 1 tablespoon of oil in a skillet and add the onion, cook until brown and caramelized, about 5 minutes. Add the zucchini and cook a few more minutes.
From agourmetfoodblog.com


ZUCCHINI & GROUND BEEF ORZO CASSEROLE, MEAL PREP
Pre-heat oven to 350’°. While the oven is heating cook your ground beef. In the same large pan you cooked the zucchini in, add the grond beef, shallots, and garlic. Using a heavy spatular break up the ground beef, mixing in with the shallots and garlic. Season with the italian seasoning.
From adashofmacros.com


ZUCCHINI AND PARMESAN ORZO - HUMBLE OVEN
2022-02-05 Bring to a boil. Reduce heat and simmer, stirring regularly, until the orzo is al dente and the zucchini is very tender and liquid is reduced.. Roughly 10 minutes. Stir in the half and half until well combined and creamy. Add diced chicken and cook until chicken is heated through. Stir in grated parmesan, and fresh thyme.
From humbleoven.com


ZUCCHINI, PEA & GOAT CHEESE ORZO SALAD — ALLTYPESOFBOWLS
2022-04-14 bowls / mains / pasta / meat free A creamy, bright, lemony orzo salad with zucchini, peas and goat cheese.
From alltypesofbowls.com


ZUCCHINI ORZO WITH CHICKPEAS - GIRL GONE GOURMET
2020-07-15 While the pasta cooks heat the olive oil in a 10-inch skillet over medium heat. Add the zucchini, salt, and thyme sprigs. Cook them in the oil, stir frequently, until the zucchini is tender about five minutes. Remove the thyme sprigs from the pan and discard. Add the chickpeas and marinara sauce to the pan and stir.
From girlgonegourmet.com


HERBED CHICKEN, ORZO, AND ZUCCHINI | BETTER HOMES & GARDENS
Remove from skillet. Add zucchini to skillet; cook for 3 minutes or until crisp-tender. Step 3. In bowl whisk together vinegar, the remaining olive oil, and the 1 tablespoon fresh dill. Add orzo; toss. Season with salt and pepper. Serve chicken with orzo, zucchini, and fresh lemon wedges; sprinkle with dill. Serves 4.
From bhg.com


BARILLA® ORZO BUTTERNUT SQUASH SOUP WITH ZUCCHINI
Instructions. Heat olive oil in a large skillet; add onion and garlic and cook for 5 minutes. Add butternut squash and allow it to caramelize. Cover mixture with chicken broth and simmer for 10 minutes. Pour the soup mixture into a blender and blend well. Sauté zucchini and yellow squash in a separate skillet.
From barilla.com


CREAMY, CHEESY ORZO WITH ZUCCHINI AND SPINACH - DELALLO
Stir in the orzo. Cook until golden and toasted, about 3 minutes. Stir in the zucchini, spinach and thyme. Cook for 2 minutes or until spinach is wilted. Add 1/2 cup broth and the lemon juice. Season with salt and pepper. Slowly add in the remaining 2 cups of broth. Bring to a boil over high heat, then reduce to a simmer.
From delallo.com


ONE-POT MEXICAN SHRIMP WITH ORZO AND ZUCCHINI - FOODIECRUSH
2022-01-18 2 cups sliced zucchini. Instructions. Preheat the oven to 400°F. In a large bowl, toss the shrimp with the salt and pepper and 1 clove of pressed garlic and set aside. In a large, high-sided skillet over medium high heat, melt the butter with the canola oil. Add the minced shallots and garlic, and cook for 30 seconds or until fragrant ...
From foodiecrush.com


ORZO WITH ZUCCHINI DILL AND FETA RECIPE - COUNTRYLIVING.COM
2012-07-14 Cover to keep warm and set aside. Meanwhile, bring a large pot of salted water to a boil and cook orzo following package instructions. Drain and add to reserved zucchini. Add olive oil, lemon zest and juice, and dill; toss to combine. …
From countryliving.com


ORZO WITH ZUCCHINI AND TOMATO RECIPE - RECIPES.NET
2022-04-26 Instructions. Cook pasta in large pot of salted water as directed for al dente. Reserve about ½ cup of liquid before draining. Drain orzo in a colander and add the oil to the pot. Saute garlic for about 1 minute until fragrant. Add the zucchini and tomatoes, season with salt and pepper, and mix well. Cook for about 3 to 4 minutes until tender.
From recipes.net


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