I stole this recipe for Zucchini Orzo from spendwithpennies.com. This pasta recipe can be a served as a side dish or main entrée. Orzo is cooked in a saucepan with chicken or vegetable broth and Italian seasoning. While the orzo is cooking, onions and garlic are sautéed together in a skillet. Then chopped zucchini is added to the skillet. Next halved cherry tomatoes are added. When the vegetables are cooked, they are mixed with the cooked orzo with Parmesan cheese before serving. This recipe is a great way to use a bumper crop of zucchini for anyone who loves pasta.
The ingredients for this recipe are: 1 cup orzo, 2 ½ cups chicken broth, ½ tsp Italian seasoning, 1 small zucchini, 2 tbsp butter, ¼ cup onion, 2 cloves garlic, 1 cup cherry tomatoes, 2 tbsp pesto, ¼ cup Parmesan cheese, salt and pepper
Dice the zucchini and set aside.
Then halve the tomatoes and set aside.
Bring orzo, broth and Italian seasoning to a boil. Reduce heat to a simmer and cook for 13 to 15 minutes uncovered until the orzo is tender, adding more broth if needed.
Then in a skillet fry the onion in butter cook until fragrant.
Next add the chopped zucchini and garlic.
Cook for 5 minutes or until tender.
Then add the halved tomatoes to the skillet.
Stir the vegetables together and cook until softened.
Then add 2 tablespoons Parmesan cheese to the cooked orzo. Season with salt and pepper to taste.
Next add the vegetables to the orzo.
Sprinkle with remaining Parmesan cheese and parsley if desired.
Serve warm and enjoy!
If you liked this recipe for Zucchini Orzo then you can also try Sun Dried Tomatoes & Spinach Orzo, Orzo with Roasted Summer Vegetables, Spinach Mushroom Orzo or Vegetable & Orzo Tian.
Zucchini Orzo
Ingredients
- 1 cup orzo
- 2 ½ cups chicken broth
- ½ tsp Italian seasoning
- 1 small zucchini diced (about 1 ½ cups)
- 2 tbsp butter
- ¼ cup onion finely diced
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 tbsp pesto
- ¼ cup Parmesan cheese divided
- Salt and pepper to taste
- Parsley for garnish
Instructions
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Bring orzo, broth and Italian seasoning to a boil. Reduce heat to a simmer and cook for 13 to 15 minutes uncovered until the orzo is tender, adding more broth if needed.
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While the orzo is cooking, dice zucchini into ¼ inch pieces.
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Fry the onion in butter, add garlic until fragrant, add zucchini. Cook for 5 minutes or until tender.
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Once the orzo is cooked, stir in tomatoes and pesto. Cover and rest 5 minutes. Stir in zucchini and 2 tablespoons Parmesan cheese. Season with salt and pepper to taste.
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Sprinkle with remaining Parmesan cheese and parsley if desired.