Creamy Lemon Zucchini Orzo
Not sure how to use up the rest of that summer zucchini? This Creamy Lemon Zucchini Orzo is just the thing. The perfect vegan side dish!
Ingredients
- 3 large zucchini shredded
- 1 pound orzo dry
- 3 tablespoons vegan butter
- 1 shallot diced
- 4 cloves garlic diced
- 1 1/2 teaspoons dried oregano
- pepper to taste
- 1/3 cup vegan parmesan
- 1/3 cup non-dairy milk unsweetened
- 1 tablespoon fresh thyme finely chopped
- lemon juice to taste, I used 1 lemon
- 1 teaspoon vegan bouillon or sub salt
- fresh herbs for serving, I used basil & oregano
Equipment
- food processor or hand grater
Instructions
- Shred the zucchini using a food processor, or by hand. Place a cheese cloth (or clean kitchen towel) over a large bowl and add the shredded zucchini. Allow it to sit for a couple of minutes, then wring out as much liquid from the zucchini as possible. Set aside.
- Bring a large pot of water to a boil. Add the orzo and cook according to the package instructions. Drain and place the empty pot back on the stove over medium heat.
- Melt the vegan butter in the pot, then add the shallot, garlic, oregano, pepper and zucchini. Cook down for about 5 minutes, stirring frequently. Add the orzo back to the pan with the remaining ingredients. Toss everything until combined. Taste and adjust lemon juice, salt and/or pepper as needed.
- Serve hot with fresh herbs.
Video
Notes
FOR LEFTOVERS: As the pasta sits it will firm up slightly. When reheating, just add a splash of non-dairy milk or vegan butter to loosen it up.
Calories: 292kcal, Carbohydrates: 49g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 4mg, Sodium: 230mg, Potassium: 492mg, Fiber: 3g, Sugar: 5g, Iron: 2mg
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