Rating: 4 stars
40 Ratings
  • 5 star values: 13
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

Light and fresh zucchini and squash side dish. Goes great with chicken or steak! With the leftovers, I added grilled chicken and mozzarella and made fajitas. Delicious!

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.

    Advertisement
  • Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.

Nutrition Facts

408 calories; protein 13.3g; carbohydrates 72.4g; fat 8.2g; sodium 14.3mg. Full Nutrition
Advertisement

Reviews (40)

Most helpful positive review

Rating: 5 stars
01/24/2011
Quiet and understated, yet full of fresh flavor - the perfect side dish for our Chicken Cordon Bleu. Attractive too. Added fresh minced garlic, butter along with the olive oil, and fresh parsley rather than dried. Loved it. Read More
(31)

Most helpful critical review

Rating: 3 stars
08/15/2011
This was good. It has a very mild flavor and would pair best with something more boldly flavored. Although I was reasonably pleased with my results, I do think this recipe is poorly written. First off, what is the point of putting the cooked and drained orzo in a large saucepan? Why dirty another pan? Secondly, my zucchini were done in 8 minutes; they would have turned to mush after 15 minutes. And the volume of food this recipe produces would surely feed way more than 4 people. I reduced the amount of orzo significantly, using only about a third of the amount indicated. I also tossed in a pat of butter when adding the final seasonings. Read More
(12)
40 Ratings
  • 5 star values: 13
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/24/2011
Quiet and understated, yet full of fresh flavor - the perfect side dish for our Chicken Cordon Bleu. Attractive too. Added fresh minced garlic, butter along with the olive oil, and fresh parsley rather than dried. Loved it. Read More
(31)
Rating: 5 stars
02/17/2011
Loved it! Used 1/2 butter 1/2 olive oil to saute the onions and zucchini. I added about 1 tablespoon of garlic to the onions after the onions cooked about 3 minutes. I also added a couple of teaspoons of grated lemon zest along with the parsley at the end. Really nice, fresh flavor. For those of you who found this to be bland, adding the garlic & lemon zest really does add a lot of flavor. Next time I will only make 8 ounces of orzo, as I had a lot left over (I could see it was too much compared to the onion/zucchini mixture - so I left a good bit out, which is fine, because I can use this in another dish. Maybe a nice orzo salad). This one's a keeper! Read More
(22)
Rating: 3 stars
08/15/2011
This was good. It has a very mild flavor and would pair best with something more boldly flavored. Although I was reasonably pleased with my results, I do think this recipe is poorly written. First off, what is the point of putting the cooked and drained orzo in a large saucepan? Why dirty another pan? Secondly, my zucchini were done in 8 minutes; they would have turned to mush after 15 minutes. And the volume of food this recipe produces would surely feed way more than 4 people. I reduced the amount of orzo significantly, using only about a third of the amount indicated. I also tossed in a pat of butter when adding the final seasonings. Read More
(12)
Advertisement
Rating: 4 stars
03/16/2011
This was really nice but light on flavor like many said. I started out by following the recipe exactly but then added 1tbsp worcestershire sauce to add flavor. I didn't love that with this so I will try another flavor boosting idea next time. Oh and I added minced garlic. I had mine with season salted added DH added parmesan cheese to his. We'll try it again though - we didn't hate it just needs a boost. Read More
(8)
Rating: 3 stars
01/19/2011
Needed more flavor. Suggest adding salt and pepper earlier then when done topping with Parmesan cheese. Another possibility is to add soy or Worcester sauce for more flavor. Read More
(6)
Rating: 3 stars
11/30/2010
This recipe was very bland as-is. I suggest making it the day before to let the flavors blend. I added lemon juice and zest a good amount of sea salt and some dried oregano and basil which gave more flavor. Read More
(5)
Advertisement
Rating: 1 stars
01/18/2011
This had absolutely no flavor. Would not recommend it. Read More
(5)
Rating: 4 stars
01/04/2012
I really love orzo! I added some broccoli and red pepper. Read More
(3)
Rating: 4 stars
05/31/2012
I thought this was excellent! I could see myself using what ever veggies are on hand in the future but the Vidalia onion was perfect. The veggies to orzo ratio was off I will scale back the orzo to maybe a half cup next time. I put a splash of lemon juice on each serving but Parmesan would work too. Depends on the mood. This is a light side dish it complemented our grilled salmon perfectly. Read More
(3)