Ingredients
1 cup orzo pasta
2 medium zucchinis (about 1 lb or 450g), diced
2 cups cherry tomatoes or diced tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt to taste
Fresh basil for garnish
Optional: 1/2 cup crumbled feta cheese and 1 teaspoon lemon zest
Instructions
Heat olive oil in a large pot over medium heat
Add minced garlic and sauté for 1 minute until fragrant
Stir in diced zucchini and salt, cook for 5 minutes until softened
Add orzo pasta and stir to coat with oil and garlic, cook for 3 minutes
Pour in cherry tomatoes (or diced tomatoes with juice), stir to blend flavors
Cover and simmer gently for 12 minutes or until orzo and zucchini are tender
Fluff with a fork before garnishing with fresh basil and optional feta/lemon zest
Notes
Use gluten-free orzo for dietary accommodations
Add 1/2 cup frozen peas in the last 5 minutes for extra texture
Lemon zest enhances freshness if using canned tomatoes
Store leftovers refrigerated in an airtight container for 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Stovetop cooking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg