Easy Orzo Recipe with Zucchini and Chickpeas

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This post may include affiliate links. Thank you for your support.Mediterranean Orzo Recipe with Zucchini and ChickpeasSuper easy Mediterranean-style orzo recipe with zucchini and chickpeas in atasty, chunky, garlicy tomato sauce! Fresh mint and toasted pine nuts are theperfect finish. I like to serve this as a simple vegan main, but it makes agreat side to Garlic Dijon chicken; lemon chicken; lamb chops; or this tastybaked fish.Step-by-step tutorial included below. Use whole wheat orzo, if you’re on amore strict Mediterranean diet.I remember the first time I made this recipe was totally on a whim and out ofsheer need for a quick dinner. I had run out of time that day, and didn’t havemuch in the fridge or pantry.One giant zucchini from my friend Wendy’s garden sat on the counter, and Idecided it would have to be dinner. Rummaging through my pantry, I came outwith some orzo pasta, a can of chickpeas, and some canned diced tomatoes. Andso this easy vegetarian orzo recipe was born.This is one delicious Mediterranean orzo recipe that is perfect for avegetarian main or side dish. And you’ll see how easy it is to make in thestep-by-step tutorial below.

Zucchinni Noodles

* Spiralize Zucchinis into long thin spaghetti sized noodles * Warm pan with a splash of olive oil over medium heat. Sauté zucchini noodles for 3-5 minutes, until slightly soft and bright green. ( You’ll want the noodles to be al dente otherwise they’ll get soggy) * In another pan sauté mushrooms and red pepper over medium heat.

Zucchini Corn Fritters with Basil Buttermilk Sauce

When you don’t know what else to do with a garden abundance of zucchini, theseZucchini Corn Fritters with Basil Buttermilk Sauce are a delicious way to useup that abundance. Best of all, they’re freezer-friendly!For a lovely, light summer meal, serve with my Easy Fresh Tomato Salad. Or,add some protein to the meal with Tuscan Cherry Tomato and White Bean Salad.

eatingbirdfood. I love seeing your recipe shares!

This post may include affiliate links. Thank you for your support.Dairy-Free Taco Zucchini Boats> Protein-packed and dairy-free, these taco zucchini boats are perfect for a> quick and easy healthy weeknight dinner.Weeknight dinners have to check three boxes for me: fast, loaded with protein,veggies and it needs to be tasty! I successfully did that with these zucchiniboats and Brandless made it super simple.

Taco Zucchini Boats

Protein packed and dairy-free, these taco zucchini boats are perfect for aquick and easy healthy weeknight dinner. * 1 clove minced garlic * ½ yellow onion, chopped * 1 lb ground turkey * ½ teaspoon black pepper * ¼ teaspoon sea salt * 1 cup chunky salsa * 1 Tablespoon chili powder * 1 teaspoon ground cumin * 1 cup canned black beans, drained and rinsed * 3 zucchini squash * chopped tomatoes, avocado and jalapeño, for serving * tortilla chips and extra salsa, for serving * Mexican cheese, dairy-free or regular (optional) * Preheat oven to 400°F. * Place a large nonstick skillet over medium-high heat. Add the onion, garlic and ground turkey into the skillet. Season with salt and pepper. Cook for 8 to 10 minutes, breaking apart with a wooden spoon or spatula while it cooks. Add black beans, chili powder, cumin and salsa. Cook 2-3 minutes additional minutes. * Meanwhile, as the turkey cooks cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving about ¼ inch thick zucchini boat. * Place the zucchini (cut-side up) in a 9X13 baking dish. Spoon the turkey mixture into the six zucchini boats. * Cover the baking dish with foil. Bake for 20-30 minutes or until zucchini boats are heated throughout and zucchini is cooked a bit, but not too soft/limp. * Remove foil and serve boats with tomatoes, avocado and jalapeño slices. Serve with chips and salsa if desired. * If you decide to use cheese, sprinkle a little on each zucchini boat before covering the baking dish with foil and baking as directed.Serving: 1/3 of recipe, no toppings Calories: 388kcal Carbohydrates: 30gProtein: 39g Fat: 14g Saturated Fat: 3g Polyunsaturated Fat: 4gMonounsaturated Fat: 4g Cholesterol: 104mg Sodium: 979mg Potassium: 1493mgFiber: 9g Sugar: 12g

Mediterranean Orzo Recipe with Zucchini and Chickpeas

Any of the above orzo ideas are so worth trying! But today is all about thisvegetarian orzo recipe with zucchini and chickpeas.In this recipe, zucchini and chickpeas are cooked in a chunky, garlicy tomatosauce. Cooked orzo is added last-minute. We finish with a splash of lemonjuice and a generous handful of fresh mint. If mint is not available to you,feel free to use parsley or basil, either will be great here.I know I say in the recipe that toasted pine nuts are optional. They areexpensive, but if you do have some, they totally add another layer of textureand nutty flavor that I really appreciate here.


To prepare the zucchini noodles, first cut the ends off of each zucchini andthen cut them in half. Depending on the mandoline you have, the process ofmaking zucchini “noodles” may be slightly different [you can also use a spiralslicer for this if you have one; I prefer the texture of my noodles using amandoline]. With the correct blade attachment in place, using the hand guard,swipe the zucchini back and forth across the blades until there is only alittle bit of the zucchini skin leftover. Discard this piece and repeat.Repeat the process for all zucchini. This should make about 6 cups of zucchininoodles. At this point, I like to lay out my zucchini noodles on my cuttingboard, sprinkle with salt and top with a paper towel to soak up any excessmoisture. Let the zoodles sit for a few minutes then use or store for later.This process can be done a few days ahead of time and the zoodles can bestored in an air tight container in the fridge.”

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