Disappearing Zucchini Orzo Recipes

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ORZO AND ZUCCHINI SALAD



Orzo and Zucchini Salad image

This fresh-tasting, make-ahead side dish was created with casual outdoor dining in mind. Best at room temperature.

Provided by CALISPICEGIRL

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 7

1 cup orzo
4 teaspoons olive oil, divided
2 zucchinis, quartered lengthwise and thinly sliced
coarse salt and ground black pepper to taste
½ cup torn fresh basil
1 tablespoon white wine vinegar, or to taste
1 clove garlic, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
  • Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 39.6 g, Fat 5.6 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 0.9 g, Sodium 9.2 mg, Sugar 3.1 g

DISAPPEARING ZUCCHINI ORZO



Disappearing Zucchini Orzo image

I believe the "disappearing" part of the title refers largely to making the garden's over abundance of squash disappear. I know there will be those larger zucchinis that slip past my radar so I can't wait to try this one. The recipe is from the Kingsolver book 'Animal, Vegetable, Miracle' and is typed here as written. I will come back and hard line some of the amounts and with any tweakings I may have done.

Provided by Kitchen Witch Steph

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 lb orzo pasta
1 onion, chopped
3 large zucchini
olive oil
thyme
oregano
1/4 cup grated parmesan cheese

Steps:

  • Bring 6 cups of chicken stock or salted water to a boil.
  • Add orzo and cook for 8-12 minutes. Drain.
  • Use a cheese grater or mandolin to shred zucchini.
  • Saute zucchini in oil briefly with chopped onion and garlic until lightly golden.
  • Add thyme and oregano to zucchini mixture and stir thoroughly.
  • Remove from heat.
  • Combine with cheese and cooked orzo. Salt and pepper to taste.
  • Serve cool or at room temperature.

Nutrition Facts : Calories 263, Fat 2.4, SaturatedFat 0.9, Cholesterol 3.7, Sodium 83.3, Carbohydrate 50, Fiber 3.9, Sugar 4.6, Protein 11.2

BASIL ZUCCHINI ORZO SALAD



Basil Zucchini Orzo Salad image

Make and share this Basil Zucchini Orzo Salad recipe from Food.com.

Provided by Julesong

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

4 medium zucchini, coarsely grated
1 teaspoon salt
2 1/2 cups packed fresh basil leaves
1/2 cup olive oil
3 cloves garlic, crushed
1/2 teaspoon fresh oregano or 1 pinch dried oregano
6 cups unsalted chicken stock
1/4 lb dry orzo pasta
1/4 cup fresh lemon juice
1/4 cup asiago cheese or 1/4 cup mizithra cheese, grated freshly
3 tablespoons chopped fresh parsley
salt and pepper, to taste

Steps:

  • Sprinkle zucchini with salt in a colander and toss (this allows the zucchini to"sweat" out excess water); let stand for 30 minutes, stirring once or twice, then remove and gently squeeze liquid from zucchini.
  • In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
  • Place mixture in a large bowl and stir together with the zucchini and set aside.
  • In a large pot over high heat, bring the chicken broth to a boil; add orzo and reduce the heat to medium, cooking until orzo is just tender, about 10-12 minutes; drain the pasta well.
  • Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
  • Season to taste with salt and pepper.
  • Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.
  • Makes about 8 servings.

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