Zucchini Orzo recipe

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Ingredients

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

Nutrition Info

408.3 calories
carbohydrate: 72.4 g
cholesterol: : -
fat: 8.2 g
fiber: 5.3 g
protein: 13.3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 14.3 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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!

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