Orzo with Zucchini

Feta and Dill

Creamy and tangy from the feta, bright from lemon zest, and full of tender bits of zucchini and sweet little green peas, this meatless one-pot orzo is both cheesy and light, thanks to all the vegetables in the pan. If you’re looking to add protein, shrimp would be an excellent choice (see Add It In).

1. Sauté shallots & zucchiniHeat a large skillet over medium-high heat, then add the butter and let it melt. Stir in the shallots and zucchini and cook, stirring occasionally, until browned and softened, about 8 minutes. Add the garlic and ½ teaspoon of the salt and cook until fragrant, 1 minute.
2. Cook orzo in stockStir in the stock and bring to a simmer, then add the orzo. Grate the lemon zest directly into the skillet, then add the remaining 1 teaspoon of salt. Cover the pan and simmer over medium-low heat until the orzo is cooked through but still al dente and most of the liquid is absorbed, 12–15 minutes, stirring once or twice. If the pan dries out toward the end, add a splash of stock or water.
3. Finish with feta, peas & herbsStir in the feta, peas, and dill. Cover the pan and cook for another minute or two to warm the peas. Remove from heat, cut the zested lemon in half and squeeze one half over the orzo. Taste and adjust with more lemon juice and salt if desired. Sprinkle with extra feta, herbs, olive oil, and red pepper flakes for serving.

Unsalted butter3 tbsp

- Dairy

shallots3 large

- Produce

Zucchini1/2 lb

- Produce

Garlic cloves3 clove

- Produce

Kosher salt1/2 tsp

- Spices

vegetable stock3 cup

- Canned Goods

orzo1/2 cup

- pasta & grains

Lemon1 piece

- Produce

crumbled feta1/2 cup

- dairy

Frozen peas3/4 cup

- Frozen

fresh dill, parsley, or cilantro1/2 cup

- produce

Extra-virgin olive oil0 count

- Oil & Vinegar

Crushed red pepper flakes0 count

- Spices

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