Zucchini Orzo Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Mar. 14, 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.
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Photo by Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA
Photo by Kim's Cooking Now!
Reviewed: Feb. 16, 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!
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Photo by Kim's Cooking Now!

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA
Photo by naples34102
Reviewed: Jan. 21, 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.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Jan. 18, 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.
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Reviewed: Jan. 17, 2011
This had absolutely no flavor. Would not recommend it.
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Reviewed: Nov. 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.
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