Orzo with grilled zucchini and feta
This super-fast and easy orzo with feta is perfect for weekdays. Few ingredients, but still packed with flavor.
- 300 g orzo
- 1 courgette
- 30 g mountain
- zest and juice of 2 lemons
- 100 g pass
- 5 tablespoons extra virgin olive oil
- Cook the orzo according to the instructions on the packaging. Then drain.
- Slice the courgette into thin ribbons and grill them in a grill pan.
- Finely chop the mint. Add the zucchini ribbons and mint along with the orzo to a large salad bowl.
- Add the zest and juice of the lemons and the olive oil. Mix well. Season to taste with salt and pepper.
- Divide the orzo among four plates. Crumble the feta over the orzo before serving.
Orzo with feta and grilled zucchini is a delicious combination. With a little mint added, you turn the whole thing into a super fresh recipe.
Everything about orzo with zucchini
Yes, orzo with grilled zucchini and feta is also delicious cold. Let the orzo cool after cooking and only then mix it with the dressing, mint, and lemon. Served cold, it makes a refreshing pasta salad for the summer. Keep the feta separate and crumble it just before serving.
Ricotta salata is the most obvious substitute: dry, salty, and crumbles well. Halloumi adds more bite and also works well grilled alongside the courgette. Want it vegan? Use a plant-based feta or extra virgin olive oil with coarse sea salt.
