Garlic Butter Orzo with Roasted Zucchini & Feta
Ingredients
- 1 poundorzo pasta
- 2 mediumzucchini
- 4 tablespoonbutter
- 5 clovesgarlic
- 3 cupvegetable broth
- ¾ cupfeta cheese
- 1fresh lemon
- ·salt
- ·black pepper
- ¼ cupfresh parsley
Prep
- 01
Dice 2 medium zucchini into 1/2-inch cubes.
- 02
Mince 5 cloves garlic.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Heat a large skillet or shallow 4-quart pot over medium-high heat. Add 2 tablespoons butter and let it foam.
- 02
Add the diced zucchini in a single layer and cook undisturbed for 3 minutes until lightly golden. Stir and cook another 2 minutes. Transfer to a plate.
- 03
Return the pan to medium heat. Add the remaining 2 tablespoons butter and minced garlic. Toast for 30 seconds until fragrant.
- 04
Pour in the vegetable broth and bring to a simmer. Stir in the orzo and a pinch of salt.
- 05
Simmer uncovered for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- 06
Return the zucchini to the pan. Remove from heat and stir in the feta cheese and juice from the lemon. Season with salt and pepper to taste.
- 07
Top with fresh parsley and serve hot.
Spice Tips
For a subtle heat, add 1/4 teaspoon red pepper flakes when toasting the garlic. A pinch of dried oregano or thyme in step 4 adds Mediterranean warmth without overpowering the bright lemon and feta.
This recipe is a one-pan meal from start to finish. For extra protein, stir in a rotisserie chicken or white beans when you add the feta. Leftovers reheat gently with a splash of water.