"Food is an important part of a balanced diet."--Fran Lebowitz

Orzo with Diced Zucchini and Tomato Recipe

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This recipe for Orzo with Diced Zucchini and Tomato, by , is from The Pou/Perino Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy
Added: Thursday, October 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
1 diced onion
5 cloves garlic, chopped
1 lb. orzo pasta
4 cups chicken stock
1 tomato seeded and diced
salt and pepper to taste

3 diced zucchini
1/4 cup olive oil
1 Tbs parsley, chopped
1 Tbs shallots diced
1 Tbs mashed garlic
1/4 cup parmesan cheese

Directions:
Directions:
Heat a saute pan on high, add olive oil. Add onion & garlic, and cook until onions are clear. Add tomatoe and continue to cook about 1 minute. Add orzo and stir to coat with oil. Add the chicken stock and bring to boil. Cover the pan and place in 1 400 oven. Cook for about 20 minutes or until all the moisture is dissolved. Remove from oven.

To Finish Dish

Heat olive oil in skillet, add garlic, parsley and onion. Cook for 1 minutes, then add zucchini. Cook for about 2-3 minutes on high heat. Season. Remove from heat and fold in the zucchini mixture and parmesan cheese in orzo. Serve.

Personal Notes:
Personal Notes:
This side dish is always a big hit. Does well made ahead and then reheated. Freezes well also.

 

 

 

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