Grilled Mediterranean Zucchini with Orzo and Feta

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Happy Zucchini Season!! While I don’t have a garden and am not growing zucchini myself, I feel like all I see on Instagram right now are people showing off their zucchini crop. I'm not going to lie, I’m a little bit jealous and was googling “what can you grow in pots on patios” just last week.

So while I don’t have my own harvest of zucchini, it is still abundant at every farmer's market and grocery store, and, best of all, it's super inexpensive right now. So if it’s cheap, why not utilize it as much as possible right?

Now, while you can hide zucchini in so many things, it’s also great to celebrate it every now and then and make it the star of the dish - and that is exactly what this dish does. Topped with orzo flavoured with lemon, balsamic and red pepper flakes it is perfectly balanced with the tender grilled zucchini.

If you have the opportunity to grill up your zucchini on a bbq I highly recommend doing it - you get to enjoy the wonderful smokey flavour from the grill that complements the Mediterranean flavours so well, but if you don’t have a bbq close by you can certainly use a grill pan and still get all of those beautiful grill marks.

So whether you have an overabundance of zucchini and just need to use it up, or you’re envious like me and have to buy it from the market, make this dish today - I promise you won’t be disappointed.

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prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 6

Ingredients

3 medium zucchini

1 cup uncooked orzo

2 tbsp parsley

1/2 cup cherry tomatoes halved

1/2 cup sliced almonds

1/4 cup feta

2 tbsp balsamic glaze

1/2 lemon

1 clove of garlic

salt + pepper

1/4 tsp red pepper flakes (optional)

Instructions

In a medium pot cook orzo according to package.

While the orzo is cooking slice your zucchini in half. Season with salt + pepper then grill - 3-4 minutes per side or until zucchini is fork tender. Arrange in a single layer on a serving platter.

Once the orzo is cooked, drain and place in a medium bowl. To the orzo add in finely chopped parsley, cherry tomatoes, almonds, crumbled feta, balsamic glaze, the juice of 1/2 lemon, minced garlic, salt + pepper and red pepper flakes. Stir until fully combined then spoon over the zucchini and serve immediately.

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