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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Mediterranean Pasta with Shrimp + Feta

Quick and Easy Pasta that is full of all the mediterranean flavours that we all love!

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So sometimes you just need dinner to be ready super quickly right! Now, while you can always open a jar of pasta sauce and toss it over some noodles why would you do that when you can make this Mediterranean Pasta in no time at all!

So here’s the thing - the most time-consuming part of this dish is waiting for things to marinade! So literally you can be sitting on the patio with a glass of wine while this is happening, or of course, running around like a crazy person getting all of the millions of things done that are always on that darn to-do list. But either way - when your ready to start cooking, this meal will be on your plate in less than 30 minutes - how great is that!

Now, this isn’t your traditional saucy pasta, but it does pack a lot of punch when it comes to flavour, so I promise you, you won’t miss the sauce one bit. Plus, it feels lighter and “healthier” which is what we're all looking for in the summer right?

The other thing to talk about - pasta water. Have you guys been keeping a cup of your starchy water to help bring your pasta sauce together? If you haven't, you are seriously missing out. It is the perfect way to add extra seasoning (because you're salting your water right) as well as to thicken it all up and brings it all together. Honestly, if you're not doing this start, I promise you will never go back!

So next time you're in a big hurry or you are just feeling like you need something super simple yet flavourful whip this up - it’s fancy enough to serve guests yet simple enough for any night of the week!

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prep time 20 minutes + 2 hours to marinade

cook time 20 minutes

total time 40 minutes + 2 hours to marinade

servings 4 - 6

Ingredients

1 lb shrimp - peeled + deveined with the tail off

4 cloves of garlic

1/2 cup white wine

1 lemon

1 - 8oz jar of sun-dried tomatoes

1 tsp oregano

1/2 tsp red pepper flakes

1 lb cherry tomatoes

1/2 cup fresh parsley

4 oz feta

1/2 lb gigli pasta (or any pasta you like)

1/2 cup black olives

Olive oil

salt + pepper to taste

Instructions

In a ziplock bag place shrimp, thinly sliced garlic and white wine. Marinade for 1-2 hours in the refrigerator.

In a medium bowl combine sun-dried tomatoes that have been thinly sliced, the zest of the lemon, oregano, red pepper flakes and cherry tomatoes that have been halved or quarter depending on the size. Place in the refrigerator for 1-2 hours.

Bring a large pot of salted water to a boil and cook your pasta according to the package.

Place a small amount of olive oil in a large frying pan over medium heat. Place each shrimp into the pan and cook on each side until they just turn pink. Once both sides are pink squeeze in the juice of the lemon, add in the wine marinade and simmer for 1-2 minutes - being sure not to overcook the shrimp. Remove the shrimp from the pan leaving the wine behind. Bring the wine back to a simmer and allow to reduce by half then set aside.

Once your pasta is cooked reserve 1 cup of the cooking water before draining the noddles. Place drained pasta back into the large pot then add in shrimp, sun-dried tomatoes, reduced wine, parsley, black olives and half of the reserved pasta water. Stir well then season with salt + pepper, adding remaining pasta water if needed. Top with crumbled feta and serve immediately.

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