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Roasted Zucchini Orzo

Zucchini is also known as summer squash, but in most groceries you can get them all year round. This means you can enjoy this wonderful roasted zucchini with orzo any time. And, instead of being cooking with the pasta, these zucchini slices are roasted in the oven for a deep flavor.

Roasted Zucchini Orzo

To start with you’ll need to drizzle some olive oil on 2 baking sheets and then lay out your zucchini slices. I personally think the homegrown zucchini that grew a bit too large have the best flavor, but for this recipe we’re using 2 medium-sized ones.

While the zucchini slices are cooking you can make the orzo, and when that’s done toss it with butter, pesto, and parsley. Shredded butter lettuce adds another level of crunch and freshness.

Roasted Zucchini Orzo

Once the zucchini slices have browned up you can combine them with the orzo for a lively summer (or any season) side dish that goes perfectly with chicken, fish, or can even stand on its own as a vegetarian main dish.

To make it more of a centerpiece add a bit more parmesan on top for extra protein. And, if zucchini isn’t your thing you can change up the veggies to your taste. This recipe would work well with broccoli, yellow squash, portobello mushrooms, or even broccoli. You may have to adjust the cooking times, but otherwise the rest of the recipe works with many types veggies.

Roasted Zucchini Orzo

It couldn’t be easier to make and has so much fresh flavor that you’ll wonder how you got by without this staple recipe in your rotation.

Serves 4-6

20m prep time

26m cook time

273 calories

Rated 5 out of 5
Rated by 4 reviewers

Allergens: Wheat, Milk

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 medium zucchini, sliced into rounds
  • salt and pepper to taste
  • 1 1/2 cups uncooked orzo pasta
  • 6 tablespoons prepared pesto basil
  • 2 tablespoon butter
  • 2 oz butter lettuce, torn
  • 2 teaspoons freshly chopped parsley
  • juice of 1 lemon
  • grated parmesan cheese for garnish
  1. Preheat oven to 450˚F. Place sliced zucchini on a baking greased with half the olive oil. Dot with garlic and sprinkle with salt and pepper. Then drizzle remaining olive oil on top. Bake on second highest rack for 10-15 minutes or until soft and browned slightly on top.
  2. Prepare orzo to package directions in a medium pot. When drained return to pan and add butter, lettuce, parsley, and lemon juice. Add zucchini to orzo and finally garnish with parmesan cheese.

Recipe adapted from NY Times .

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