For a make-ahead meal, cook the orzo pasta, then toss with the rest of the ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375º for 30 minutes or until thoroughly heated.
1 (16-ounce) package orzo (rice-shaped pasta)
1 tablespoon olive oil, divided
2 medium zucchini, quartered lengthwise and thinly sliced
1 garlic clove, minced
1/4 cup minced fresh parsley
1 teaspoon minced fresh or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes with garlic and oregano
1 (7-ounce) jar roasted red bell peppers, drained and diced
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled goat cheese
How to Make It
Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.
Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.
Delicious; I used fire roasted tomatoes with garlic and added a little more oregano, since I couldn't find can tomatoes with garlic and oregano. This is a great side dish, but could also stand alone as a main dish; adding more veggies or shrimp or chicken. I served with CL's Pecan-Crusted Trout and Creamed Spinach & Mushrooms.
This is amazing! I used 4 small zucchini instead of 2 medium. I also took the advice of some of the other reviewers and only used 12 ounces of orzo. I will definitely make this again and would even serve it to company.
This was a very easy recipe to put together, I thought the flavors all complemented each other beautifully. It had a very fresh taste despite the canned tomatoes and jarred peppers. I will definitely make this again. I only made one change, the canned tomatoes weren't spiced, so I added extra garlic (double) and oregano (50% more).
We love this recipe and we have made it several times, both as a main dish and as a side. I am planning on taking it to my next BBQ because I know it will be a hit. Once I forgot the roasted peppers and just roasted a few over the stove. Worked great!
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