Orzo with Zucchini
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Budget Recipes Side Dishes Pasta Vegetables
I brought home the aroma of the vacation in Skiathos through this simple and aromatic recipe that can be served as is but is also a suitable side dish for baked salmon.
Ingredients
150 g orzo pasta
1/2 small onion (about 25 g)
1 small zucchini (about 250-300 g)
6 sprigs dill
2 sprigs mint (about 15 larger leaves)
35 g hard cheese (parmesan type; I used Horezu sheep cheese)
2 tablespoons extra virgin olive oil
salt, black pepper
Servings: 2
How to prepare orzo with zucchini
- Cook the orzo in plenty of salted water, according to the time on the package.
- Meanwhile, finely chop the onion. Cut the zucchini lengthwise into four and then cut into not very thick slices.
- Heat the oil and add the onion and zucchini. Sauté over medium heat for about 5 minutes, until the onion is soft. Add 1 ladle of water from the boiling orzo, salt, ground black pepper and cover. Simmer on low heat for 5 minutes, until the zucchini is done.
- Remove the lid and if there's a lot of liquid on the zucchini, leave it a few more minutes to reduce. Add the finely chopped herbs and leave on heat for another 1 minute.
- Add the drained orzo and mix well. Add the grated cheese and stir until it melts. Adjust for salt.
- It's good warm or at room temperature.
Adding herbs over the sautéed zucchini
Adding cooked orzo
