Prep 15 mins
Cook 15 mins
Recipe source:Bon Appetit July 1986)
Make and share this Zucchini and Orzo Salad recipe from Food.com.
- Place zucchini in colander and sprinkle with 1 tablespoon salt, toss and let drain for 30 minutes, stirring once or twice. Squeeze dry and transfer to a large bowl, fluffing to seperate strands of zucchini.
- In a food processor mix together the basil and olive oil for 1 minute and then drop garlic through the feed tube and blend until smooth. Add to zucchini.
- In a saucepan bring chicken broth to a boil. Stir in 1 tablespoon salt and orzo and return to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally (10 minutes). Drain. Add to zucchini, toss. Cool to room temperature.
- Before serving add lemon juice and pepper. Garnish with basil sprigs and olives, toss.
We really enjoyed this. My DS asked for more. His first plate was half the salad. But he skipped the olives. I enjoyed the olives with this. I had frozen zucchini that I shredded fresh from the garden this past summer. I didn`t salt it because when you defrost it it loses most of the water with a squeeze. I also didn`t add salt to the water. High blood pressure so we need to control the intake. I find lemon help in the replacement of salt as the olives have a high content of it. I did use a very rich long cooked turkey broth, yes salt free. I do agree with Boomette the recipe does call for a large amount. Five stars the way I made it. Do give this a try. Thanks ellie!
I wish I would have liked it even more. I found it too salty. And I didn't add the salt with the orzo. Maybe it was my chicken broth that was too salty. I suggest to use low-sodium chicken broth.