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    Zucchini with Orzo, Dill and Feta

    September 30, 2016 by Debbie Leave a Comment

    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. How's this for a delicious go to dish?! Zucchini with Orzo, Dill and Feta! Warm or cold! Side dish or salad! I love how fresh the flavors are. I knew it would be a hit when I first stumbled upon it at www.countryliving.com It's fast, fresh and easy! A bit basic on its own, zucchini gets pumped up in this dish with the distinct flavor of dill (which I LOVE!) and the added tang of citrus, which I love even more!

    Zucchini with Orzo 6

    Grab a few zucchini when the green beauties are at their freshest and most plentiful. It's also a Gr8 recipe to use up those late-summer extras.

    zucchini dill

    With the minimal ingredients and ease of preparation, this will be a dish that your family will love... and it might even be a frequent request at your social gatherings!

    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
    • ⅓ pound feta cheese, crumbled
    • salt and freshly ground pepper
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    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!

    Recipe adapted from www.countryliving.com

    sm 8/19/19
    « Everything IS Better with Butter!
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