Zucchini Orzo
From chuckieb 13 years ago
- 60 min. to make
- Serves 5
I got this recipe from one of my favourite 'foodie' books "Animal, Vegetable, Miracle" by Barbara Kingsolver. I tweaked it some and this is the result. You could use the recipe as a really nice little summer salad but we prefer to bake it and serve it hot as a vegetarian main dish. Read more (Served with a nice side salad and some crusty bread! ) Either way do hope you enjoy! See less
Ingredients
- 3 cups Vegetable broth shopping list
- 1 1/2 cups orzo pasta shopping list
- 1 large onion, chopped shopping list
- 1 large zucchini (leave the skin on) shopping list
- garlic, minced 1 tsp. shopping list
- olive oil shopping list
- Fresh thyme (4 large sprigs) shopping list
- Fresh oregano (3 sprigs) shopping list
- 3 good handfuls of cherry tomatoes, halved shopping list
- 1/4 cup grated Cheddar cheese shopping list
- Fresh ground pepper to taste shopping list
How to make it
- Bring 3 cups of vegetable broth to a boil and add the pasta. Cook until done. Use a cheese grater or food processor to shred the zucchini. Saute briefly with chopped onion and garlic until lightly golden.
- Add herbs to the zucchini mixture, stir thoroughly, and then remove mixture from heat.
- Combine with cheese ,cooked orzo, tomatoes and fresh ground pepper and serve cool or at room temperature for a salad or bake in 350F oven for 30-45 minutes for a main dish.
The Rating
Reviewed by 1 people-
Yum, cheezy orzo and veggies, a perfect lunch :) Added a full review in the IMI II Group ----------> Zucchini Orzo
3/12/20
mommyluvs2cook
in Santa Fe loved it
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" It was excellent "