Orzo with Zucchini
Feta and Dill
Ingredients
Orzo with Zucchini
- 420 tbsp Unsalted butter
- 420 large shallots (diced (about 1½ cups))
- 210 lb Zucchini (diced into ½-inch cubes (6 cups))
- 420 clove Garlic cloves (minced)
- 210 tsp Kosher salt (divided, plus more to taste)
- 420 cup vegetable stock
- 210 cup orzo
- 140 piece Lemons (zest and juice)
- 210 cup crumbled feta (5 ounces, plus more for garnish)
- 105 cup Frozen peas (thawed)
- 210 cup fresh dill, parsley, or cilantro (chopped, plus more for garnish)
- count Extra-virgin olive oil (for serving)
- count Crushed red pepper flakes (for serving)
Instructions
- Sauté shallots & zucchini — Heat a large skillet over medium-high heat, then add the butter and let it melt. Stir in the shallots and zucchini and cook, stirring occasionally, until browned and softened, about 8 minutes. Add the garlic and ½ teaspoon of the salt and cook until fragrant, 1 minute.
- Cook orzo in stock — Stir in the stock and bring to a simmer, then add the orzo. Grate the lemon zest directly into the skillet, then add the remaining 1 teaspoon of salt. Cover the pan and simmer over medium-low heat until the orzo is cooked through but still al dente and most of the liquid is absorbed, 12–15 minutes, stirring once or twice. If the pan dries out toward the end, add a splash of stock or water.
- Finish with feta, peas & herbs — Stir in the feta, peas, and dill. Cover the pan and cook for another minute or two to warm the peas. Remove from heat, cut the zested lemon in half and squeeze one half over the orzo. Taste and adjust with more lemon juice and salt if desired. Sprinkle with extra feta, herbs, olive oil, and red pepper flakes for serving.