Description
Bright, fresh, and packed with Mediterranean flavor, this Greek Lemon Orzo with Roasted Zucchini combines tender orzo, caramelized zucchini, tangy feta, fresh parsley, garlic, and zesty lemon. It’s an easy vegetarian recipe that works beautifully for a quick lunch, weeknight dinner, or flavorful side dish.
Ingredients
Scale
- 1 cup orzo pasta
- 2 medium zucchini, diced
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C). Place the diced zucchini on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
- Roast the zucchini: Spread the zucchini into a single layer. Roast for 20–25 minutes, stirring halfway through, until tender with golden-brown edges.
- Cook the orzo: While the zucchini roasts, bring a pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain well.
- Combine: Transfer the warm orzo to a large bowl. Add the roasted zucchini, lemon juice and zest, minced garlic, feta, and fresh parsley.
- Season: Gently toss until everything is evenly combined. Taste and add more salt, black pepper, or lemon juice as desired.
- Serve: Serve warm or at room temperature. Garnish with additional feta, parsley, or lemon zest if desired.
Notes
- Cut the zucchini into similar-sized pieces so they roast evenly.
- Spread zucchini in a single layer to encourage browning instead of steaming.
- Zest the lemon before squeezing it—it’s much easier!
- Taste before adding extra salt because feta is naturally salty.
- For extra protein, add chickpeas, grilled chicken, shrimp, or salmon.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Refresh leftovers with a squeeze of lemon juice or drizzle of olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Greek-Inspired, Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~335 kcal
- Sugar: ~4 g
- Sodium: ~220 mg, plus added salt
- Fat: ~12 g
- Saturated Fat: ~3.5 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0 g
- Carbohydrates: ~48 g
- Fiber: ~4 g
- Protein: ~10 g
- Cholesterol: ~8 mg