I made up this recipe after finding out the health benefits of orzo. This is really tasty and light at the same time, a great dinner dish that will leave you asking for more--thankfully, it tastes even better for lunch the next day!



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


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

  • Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.

  • Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.

  • Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.

  • Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.

Nutrition Facts

535.6 calories; protein 15.3g 31% DV; carbohydrates 47.9g 16% DV; fat 32.8g 51% DV; cholesterol 12.2mg 4% DV; sodium 334.6mg 13% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
I made this recipe as is and wouldn’t change a thing! It’s the perfect Fall side dish (or meal)! The pesto, the seasonings on the roasted zucchini...this will definitely be a staple in my house! Thanks for a fantastic recipe! Read More