Orzo with Zucchini, Dill, and Feta

Name: Orzo with Zucchini, Dill, and Feta
Prep time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 3 tbsp. olive oil; olive oil; 3 medium zucchini; Salt and freshly ground pepper; 1 large shallot; 1 lb. orzo; Zest and juice of 2 lemons (about 1 tablespoon zest and 1/2 cup juice); 2 tbsp. Chopped fresh dill; lb. feta cheese

By Cheryl SlocumPublished: Jul 14, 2012

Be the first to review!

Yields:

Prep Time:

15 mins

Total Time:

25 mins

Cal/Serv:

424

Jump to recipe

Elevate this rice-like pasta from simple side to satisfying main with bright Mediterranean touches: tangy citrus, fragrant dill, and salty cheese.

Advertisement - Continue Reading Below

Directions

1. Step 1Preheat a grill or grill pan to medium and oil liberally. Season zucchini with ½ teaspoon salt. Grill until tender with golden-brown marks, about 5 minutes per side. Transfer zucchini to a cutting board and slice into 1/2-inch pieces. Place in a large bowl and sprinkle with shallot. Cover to keep warm and set aside.
2. Step 2Meanwhile, bring a large pot of salted water to a boil and cook orzo following package instructions. Drain and add to reserved zucchini. Add olive oil, lemon zest and juice, and dill; toss to combine. Top with feta and gently toss. Season with salt and pepper.