excellent...easy to assemble, easy to make, easy to eat. i have made it several times, each time, using whatever squash I have available, sometimes adding a little onion and/or garlic to the roasting pan. the walnuts should be added at the last minute, imparts an excellent texture/crunchiness and flavor. the walnut oil just enhances the whole thing.
Roasted Zucchini and Walnut Orzo
More From Sunset
Amount per serving
- Calories: 515
- Calories from fat: 26%
- Protein: 24g
- Fat: 15g
- Saturated fat: 1.6g
- Carbohydrate: 71g
- Fiber: 3.5g
- Sodium: 176mg
- Cholesterol: 0.0mg
- 1 1/4 pounds zucchini
- 2 teaspoons olive oil
- About 1/8 teaspoon salt
- About 1/8 teaspoon pepper
- 1/2 cup walnut pieces, coarsely chopped
- 4 3/4 cups fat-skimmed chicken broth or vegetable broth
- 2 cups dried orzo pasta
- 2 tablespoons lemon juice
- 2 teaspoons walnut oil
- 1. Rinse and dry zucchini; cut each in half lengthwise, then cut crosswise into 1/4-inch-thick slices. In a bowl, mix zucchini with olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Divide mixture equally between two baking sheets, each 12 by 15 inches, and spread zucchini in a single layer.
- 2. Bake in a 400° regular or convection oven until zucchini is tender when pierced, 8 to 10 minutes. Pour back into bowl. Rinse and dry one baking sheet.
- 3. Put walnut pieces on clean baking sheet and bake in a 350° oven until pale gold beneath skins, about 5 minutes.
- 4. Meanwhile, in a 5- to 6-quart pan over high heat, bring broth to a boil. Add orzo, reduce heat, and simmer, stirring occasionally, until orzo is tender to bite and liquid is absorbed, about 10 minutes.
- 5. Stir zucchini, walnuts, lemon juice, and walnut oil into orzo. Add more salt and pepper to taste.
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