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This winning combination of vegetables and nuts was improvised by Laura Sabo.

Laura Sabo, Portland, Oregon
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Put walnut pieces on clean baking sheet and bake in a 350° oven until pale gold beneath skins, about 5 minutes.

  • 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.

  • Stir zucchini, walnuts, lemon juice, and walnut oil into orzo. Add more salt and pepper to taste.

Nutrition Facts

515 calories; calories from fat 26%; protein 24g; fat 15g; saturated fat 1.6g; carbohydrates 71g; fiber 3.5g; sodium 176mg; cholesterol 0mg.
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