Recipe by misscrys79
I was looking for a recipe that could use up some of the zucchini from the garden that the hubby and the kids wouldn't turn up their noses to and I came across this gem! My 6-year-old's comment after he tasted this was: "Mommy, I love, Love, LOVE this!" I hope that you enjoy it nearly as much as he did.
Top Review by Nikoma
Made this to use up some stray veggies. I kept to the recipe with one exception - I added 1/2 a yellow squash to the mix. It may have been my lemon, but mine ended up with a bit more bitter flavor then I cared for. And the veggies were a tad bit overdone for me after simmering for 20 minutes. If I had to do it over I would add them along with the broth, or maybe even later (being shredded they don't need much cook time :) All and all it was something new, easy, quick and versatile. Appreciate you posting!
- 1 tablespoon extra virgin olive oil
- 1 cup orzo pasta, uncooked
- 1 medium zucchini, shredded
- 2 medium carrots, shredded
- 2 garlic cloves, crushed
- 14 ounces vegetable broth (chicken would work well too)
- 1 lemon, zest of
- 1 tablespoon fresh thyme
- 1⁄4 cup parmesan cheese, grated
Directions See How It's Made
- Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
- Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
- Add broth, lemon zest and thyme and bring to a boil.
- Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.