I know, I know, today is the first day of fall, but I still have zucchini in my garden so I am going to keep bringing you recipes like this Lemony Orzo with Zucchini and Parmesan as long as I can! Especially when the recipes is as easy as this one.
And when I say easy, I am not joking, there are only 5 ingredients, besides salt and pepper, and it takes about 15 minutes to make.
Like I said.....EASY.
I actually stumbled upon this dish by accident. I was making my, and the base of the stuffing is the orzo pasta with tomatoes, and onions, and gated yellow squash or zucchini. I have made it a million and one times, but this time I got the order mixed up and added the orzo and Parmesan cheese to the grated zucchini, without the other ingredients.
For some reason I decided to taste it at this point, and then I tasted it again, and again, and grabbed a spoonful to have Kevin taste.
He loved it.
My brain immediately thought of one more ingredient, I knew I wanted to add some lemon to brighten it up a bit, but just the pasta, zucchini, and Parmesan tasted amazeballs.
Did you ever see the show called The Joy of Painting with Bob Ross?
If you are younger than me probably not.
But I used to love that show, and one of the things he used to say about painting was "There are no such things as mistakes, only happy accidents".
I love that!
And that is what this recipe is, a happy accident.
A very verrrrrry happy accident.
Now I am getting requests for it, from MPP and Kevin, just about every week. Thank goodness my garden is still producing!
Although that will stop soon because I am going to try my hand at a fall garden, so the zucchini and tomatoes will be replaced by cauliflower, broccoli, Brussels sprouts, parsnips, and carrots.
Hopefully I can get them hooked on cauliflower and broccoli like they are on zucchini!
Lemony Orzo with Zucchini and Parmesan
A quick and easy dish, this Lemony Orzo with Zucchini is bright, and light, and sure to become a family favorite.
- 1 1/2 cup orzo (rice shaped pasta)
- 4 cups chicken stock
- 2 medium zucchini
- 1/2 cup Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- Kosher Salt
- Fresh cracked black pepper
- Bring the chicken stock to a boil in a medium saucepan. Add the orzo and cook 10 minutes, or to package instructions.
- Meanwhile grate the zucchini and place it in a large bowl.
- When pasta is done, drain it and add it to the bowl with the grated zucchini. Add the lemon zest, lemon juice, and Parmesan cheese. Stir to combine. Taste and add Kosher salt and fresh cracked black pepper as needed.
Yield: 6 to 8 servings
Prep Time: 00 hrs. 05 mins.