+
0 (0)

Categories: Main courses, Quick and easy, Sides, Vegetarian

Golden zucchini and orzo

Golden zucchini and orzo
Carolyn Cole / Los Angeles Times

On a recent visit to the farmers market, I picked up the most beautiful golden zucchini. They look like the green variety except they have a deep golden skin and bright green stem. I think they even may be a ... Read more

Total time: 35 minutes | Serves 4
  • Nonstick cooking spray
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup minced onion
  • 1 cup orzo
  • 2 1/3 cups water
  • Salt
  • 2 golden zucchini or other yellow squash (about 1/2 pound each), cut into 1-inch pieces
  • 3 tablespoons minced dill
  • 1 teaspoon grated lemon peel
  • 1/4 cup toasted pine nuts

Step 1Spray medium saucepan with nonstick cooking spray and add olive oil. Cook garlic and onion in saucepan over medium-low heat until onion is tender, about 2 minutes. Stir in orzo and cook and stir about 1 minute. Stir in water and 1/2 teaspoon salt. Increase heat to high and bring to boil. Reduce heat to simmer, cover and cook until orzo is tender, about 12 minutes.

Step 2While orzo is cooking, steam zucchini or squash in steamer basket over boiling water until tender, about 15 minutes.

Step 3Stir cooked squash into orzo. Stir in dill and lemon peel. Season to taste with salt. Serve with sprinkle of toasted pine nuts.

Each serving:
177 calories; 377 mg sodium; 0 cholesterol; 7 grams fat; 26 grams carbohydrates; 7 grams protein; 1.23 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Pizza with roasted potatoes
Stew of quick duck confit and fresh fava beans
Pumpkin ragout with chorizo and shiitake mushrooms
The Cavalier's Broil