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Serve this easy to prepare fresh and flavorful Zucchini with Orzo, Dill and Feta side dish or salad either warm or cold using only a few ingredients.
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Zucchini with Orzo, Dill and Feta

Serve this easy to prepare fresh and flavorful Zucchini with Orzo, Dill and Feta side dish or salad either warm or cold using only a few ingredients. 
Recipe adapted from www.countryliving.com.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: Zucchini with Orzo, Dill and Feta
Servings: 5 servings
Author: Debbie

Ingredients

  • olive oil, for grill or grill pan
  • 4 medium zucchini
  • 1 large shallot
  • 1 pound orzo
  • 2 Tablespoons fresh dill
  • 3 Tablespoons olive oil, for dressing
  • 2 lemons, zest and juice
  • pound feta cheese, crumbled
  • salt and freshly ground pepper

Instructions

  • Preheat a grill or grill pan to 350º (medium) or grill pan on stove to medium heat.
  • While warm, oil grill grates or pan, if using.  Cut off stem and blossom ends of zucchini and then cut in half lengthwise. Sprinkle with ½ teaspoon salt.
  • Grill cut sides down first until fork tender and grill marks are visible. Turn to grill the skin sides, about 5 minutes each side.
  • Meanwhile, peel thin brown skin from shallots and and finely chop.
  • Once zucchini is grilled and cool enough to handle, transfer to a cutting board and cut into pieces, no larger than ½″
  • Gently combine zucchini and shallot in a large bowl. Try not to overwork it, since the zucchini will be softer once grilled.
  • Tent with foil and set aside.
  • Cook the orzo according to package instructions to al dente.
  • While orzo is cooking, chop the dill and set aside.
  • Drain orzo completely and add to the reserved zucchini shallot mixture.
  • In a small bowl, whisk together the olive oil, lemon zest, lemon juice and chopped dill. Toss to combine.
  • Sprinkle crumbled feta on top and toss. Although feta cheese adds a little more saltiness, you may want to adjust seasonings (salt and/or pepper) before serving.

Notes

Gr8 Tips:

It’s up to you (personal choice)…I kept the zucchini whole while grilling, giving the skin a crispy charred layer, but soft and tender inside. As per the recipe’s instructions, the flesh of the zucchini would be grilled as well as the skin.
With a loaf of crusty bread this is a Gr8 Vegetarian meal…lunch or dinner! Add cooked chicken and there’s your protein and an even heartier meal! It’s Gr8 at room temperature, too!
This would be a perfect vegetarian dish to take to a potluck!
Tried this recipe?Mention @Great8Friends or tag #gr8food!