Recipe by beautifulansuz
"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!"
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uncooked orzo pasta
sweet onion (such as Vidalia®), chopped
chopped green onion
zucchini, cut into 1/2-inch cubes
yellow squash, cut into 1/2-inch cubes
salt and ground black pepper to taste
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.
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.
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!
I started this dish much like the popular 'Orzo with Parmesan and Basil' (recipe by DODIEJER) by sauteing the dry orzo in the olive oil with the sweet onion (and a little minced garlic for good measure) until the orzo became light golden in color. The diced summer squash was added next; it took little time to cook as I added chicken stock much like one does when making risotto, just a cup (or so) at a time -- stirring and adding more stock until the orzo is cooked to desired doneness. I finished the dish with the lemon juice (and zest), the chopped green onion, fresh parsley and then adjusted the seasoning. VERY satisfying side, but a tad skimpy on the squash. I'll either decrease the orzo next time or double the amount of zucchini ... which will be NO problem when my garden starts producing that ubiquitous veg...
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.
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.
This had absolutely no flavor. Would not recommend it.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
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