Grilled Zucchini with Orzo, Feta, and Pesto is a fresh and flavorful summer dish that combines grilled zucchini, orzo pasta, feta cheese, and basil pesto.
Author:Jessica
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Grilling
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
2 medium zucchinis, sliced into 1/4-inch rounds
1 tablespoon olive oil
Salt and pepper, to taste
1 cup orzo pasta
2 cups vegetable broth or water
1/2 cup crumbled feta cheese
1/4 cup basil pesto
1/4 cup cherry tomatoes, halved
Fresh basil leaves, for garnish (optional)
Instructions
Preheat the grill to medium-high heat. In a bowl, toss the zucchini slices with olive oil, salt, and pepper until well coated.
Place the zucchini slices on the grill and cook for about 3-4 minutes on each side, or until grill marks appear and the zucchini is tender. Remove from the grill and set aside.
In a medium saucepan, bring the vegetable broth or water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked orzo, grilled zucchini, crumbled feta cheese, and basil pesto. Gently toss until everything is evenly mixed.
Add the halved cherry tomatoes and toss again. Adjust seasoning with salt and pepper if needed.
Serve warm or at room temperature, garnished with fresh basil leaves if desired.
Notes
For added protein, consider mixing in grilled chicken or chickpeas.
Try substituting the feta cheese with goat cheese for a tangier flavor.