Wednesday, August 29, 2012

Orzo with Zucchini, Dill, and Feta

Orzo with Zucchini, Dill, and Feta
I used the panini press to grill some zucchini on the weekend.  After grilling it, I chopped it and held it in the refrigerator for quick salad making on a weeknight.
I made this just like the recipe in the link and had it for lunches last week.  It does seem to be a good plan to have a designated lunch item in case there aren't leftovers.


  • 3 tablespoon(s) olive oil
  • 3 medium zucchini, halved lengthwise
  • Salt and freshly ground pepper
  • 1 large shallot, thinly sliced
  • 1 pound(s) orzo
  • Zest and juice of 2 lemons (about 1 tablespoon zest and 1/2 cup juice)
  • 2 tablespoon(s) chopped fresh dill
  • 1/3 pound(s) feta cheese, crumbled
  1. Preheat a grill or grill pan to medium. 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 and set aside.
  2. Meanwhile, 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.
BTW:  This is the 600th post!!!

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