Zucchini Lemon Orzo
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(15)
Ingredients
4 servings
- 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
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Preparation
Chef’s notes
Use grated Parmesan cheese in place of the feta.
Substitute toasted walnuts for the pine nuts.
Toss the orzo with a bit of pesto.
Add other veggies – roasted red peppers or cherry tomatoes would be excellent.
Skip the cheese to make it vegan, and add roasted chickpeas or a few capers.