creamy zuchini and orzo


4.8 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.1
  • Total Fat: 6.2 g
  • Cholesterol: 0.9 mg
  • Sodium: 930.5 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.0 g

View full nutritional breakdown of creamy zuchini and orzo calories by ingredient


Introduction

this recipe is similar to rissotto, but faster and easier. this recipe is similar to rissotto, but faster and easier.
Number of Servings: 4

Ingredients

    2 cups low sodium chicken broth, hot
    1 clove garlic
    1/2 small onion, finely chopped
    2 medium zucchini(2 cups chopped)
    1 1/2 tbsp. olive oil
    1/2 tbsp salt, divided
    1 cup uncooked orzo pasta
    pepper to taste
    1 tbsp. freshly grated parmesian cheese

Directions

Heat 2 cups chicken stock to a simmer. Finely mince 1 clove of garlic. Mince 1/2 small onion into small pieces. Chop 2 medium zucchini,(yield, 2 cups). Heat 1 1/2 tbsp.olive oil in a heavy bottomed, 2-3 quart sauce pan . Add garlic, onion and 1/2 of the salt and saute on medium heat for 2 -3 minutes till onions are transparent. Add zucchini and saute for 4 minutes more, stirring occaisionally. Add orzo and stir to coat the orzo with the oil in the pan. Saute for 1 minute. Add the hot chicken stock , remaining salt and pepper. Stir and cover. Simmer over medium high heat for 5 minutes. Uncover, stir and continue cooking, uncovered for about 5 more minutes, until the pasta is tender and looks creamy. Remove from heat and add 1 tablespoon freshly grated parmesian cheese and stir. Makes 4, one cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user LINDAKLEBAN.

Member Ratings For This Recipe


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    Incredible!
    This was delicious! So quick and easy to make. I followed recipe except I did not use any parmesian cheese. - 12/2/13


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    Incredible!
    Awesome! It's such a great comfort food. I used Progresso Unsalted Chicken Broth and it cuts the sodium to less than 100 per serving. I did have to let it simmer uncovered for longer than 5 minutes to get it to be thick, but maybe I had the temp too low. Makes great leftovers too! Thanks for posting - 8/30/11


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    Incredible!
    I have made this and grated the zucchini (to hide it from the kid), added another clove of garlic (I <3 garlic!), topped it with the cheese and baked it for about 15 minutes to soak up all the liquid and it was sooooo yummy! Thanks! - 8/24/11


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    Very Good
    I make this recipe often. I've even changed out the zucchini with mushrooms...it works that way too. Always yummy! - 7/14/11


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    Very Good
    I had a hard time with this recipe, but because I think I cooked it at too high a temp and it dried out...but the taste was great - I added some extra herbs to help tie it in with the salmon I had with it...I'll definitely try again! - 2/2/11