Description
Tender orzo coated in bright lemon juice and butter, studded with golden-roasted zucchini, crumbled feta and fresh parsley. A quick, colorful dish that feels fresh, tangy and utterly satisfying.
Ingredients
- 1 cup orzo pasta
- 2 medium zucchini
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic
- 1 lemon (zested and juiced)
- 1/4 cup chicken broth
- 1 tablespoon butter
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Trim the ends of the zucchini and slice into 1/4-inch half moons, then toss with 1 tablespoon olive oil, half the salt, and half the pepper.
- Spread the zucchini on the prepared baking sheet and roast for 20 minutes or until tender and lightly golden.
- Meanwhile, bring a pot of salted water to a boil, add the orzo, and cook according to package instructions until al dente; drain and set aside.
- In a large skillet over medium heat, melt the butter with the remaining olive oil, add minced garlic, and sauté for 1 minute until fragrant.
- Stir in the cooked orzo, chicken broth, lemon zest, and lemon juice, cooking for 2 to 3 minutes to allow flavors to meld.
- Gently fold in the roasted zucchini, crumbled feta, and chopped parsley, then season with the remaining salt and pepper to taste.
- Remove from heat and serve warm, garnished with extra parsley or feta if desired.
Notes
- Orzo can be replaced with rice or couscous for variation
- Add a pinch of red pepper flakes for a spicy kick
- Substitute zucchini with yellow squash or eggplant
- Store leftovers in an airtight container in the refrigerator for up to 3 days