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    You are in: Home / Recipes / Basil Zucchini Orzo Salad Recipe
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    Basil Zucchini Orzo Salad

    Basil Zucchini Orzo Salad. Photo by Janni402

    1/2 Photos of Basil Zucchini Orzo Salad

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Julesong's Note:

    A response to a request on the boards, here's a flavorful use of zucchini and aromatic basil!

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    Units: US | Metric


    1. 1
      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.
    2. 2
      In a food processor whir together the basil leaves, oil, garlic, and oregano until well incorporated.
    3. 3
      Place mixture in a large bowl and stir together with the zucchini and set aside.
    4. 4
      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.
    5. 5
      Stir the pasta into the zucchini mixture, then add the lemon juice, grated cheese, and fresh parsley.
    6. 6
      Season to taste with salt and pepper.
    7. 7
      Chill for at least an hour before serving as a salad, or serve warm at room temperature as a dinner side dish.
    8. 8
      Makes about 8 servings.

    Ratings & Reviews:

    • on September 26, 2011


      This salad is fabulous. Easy; no mayo so perfect for an outdoor event and a great way to use up some zucchini. Really pretty if you use yellow and green.

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    • on June 21, 2010


      I had 2 medium zucchini I wanted to use & am currently obsessed with making orzo side dishes, so I chose this recipe. I'm glad I did... It was Delish! You hardly knew the zucchini was in there. I used the grating blade on my food processor & after soaking with the salt then hand squeezed the water out. I followed the recipe as written using the feta cheese option... EXCEPT I used extra garlic and more lemon juice than stated. Nice way to use the summer bounty of squash from my garden. Thanks for posting!

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    • on August 30, 2009


      I found this recipe searching to use zucchini in a salad for lunch. The basil in my garden was also going crazy. I did change out the orzo and chicken stock for 2 cups of previously cooked quinoa. I am gluten free and already had this in fridge. I used parmasean cheese. It was very tasty. I might consider the red pepper flakes in the future. My boyfriend is not real fond of zuchini and he also thought it was good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Basil Zucchini Orzo Salad

    Serving Size: 1 (334 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 237.2
    Calories from Fat 146
    Total Fat 16.2 g
    Saturated Fat 3.0 g
    Cholesterol 4.1 mg
    Sodium 407.5 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 1.7 g
    Sugars 3.5 g
    Protein 7.8 g

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