Zucchini Orzo with Lemon, Feta & Dill
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While this dish is especially great in the summer when zucchini / summer squash is everywhere you look at the farmer's market or grocery store, I make it year round. This dish, in my opinion, is the perfect hearty side with a piece of roast salmon, grilled chicken, steak, or even on its own as a vegetarian dinner. It's loaded with herbs, salty feta cheese, and tangy lemon (zest and juice).
Best of all, it keeps several days in the fridge - so make a big batch of it tonight and use it throughout the week as a side dish or quick lunch. Also, it's delicious just cooked, at room temperature, or straight out of the fridge. Oh - and it comes together in less than 30 minutes!
This recipe serves 1-6 as a side dish, with varying amounts of leftovers. Enjoy!
Ingredients
Directions
Bring a medium pot of salted water to a boil. Add orzo and cook uncovered until al dente, ~10-12 mins or per packages instructions.
While orzo cooks, zest and juice 2 lemons, chop the herbs & slice the zucchini. Place all but the zucchini in a large mixing bowl, and add the feta to the bowl.
Heat a medium saute or fry pan over medium high heat. Add 2 tablespoons of olive oil, then add the zucchini and 1/2 teaspoon of kosher salt. Cook, stirring, until zucchini is well cooked & browning in spots, ~10 minutes.
When the orzo is cooked, drain it in a colander and immediately add it to the large mixing bowl with the feta, herbs and lemon zest. Mix well.
Once it is cooked, add the zucchini and any olive oil left in pan to the mixing bowl of orzo. Add the remaining 2 tablespoons of olive oil, the remaining 1/2 teaspoon of kosher salt, and a generous amount of black pepper. Mix well, taste and add a pinch more salt or pepper if needed.
Serve now or let it sit at room temperature until you’re ready to eat! It’s a super forgiving dish. Orzo can be refrigerated up to 3+ days and eaten cold or at room temperature.
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