Ingredients:

  • 3 Tablespoons Extra Virgin Olive Oil, separated
  • 4 medium Zucchini (about 1.5 lbs), diced into ½-inch cubes
  • 1 Teaspoon Kosher Salt, plus more to taste
  • ½ Teaspoon Freshly Ground Black Pepper
  • 1 ½ cups Orzo Pasta (Risoni)
  • 4 cups Low Sodium Chicken or Vegetable Broth
  • 2 cups Water
  • 2 cloves Garlic, finely minced or grated
  • 1 large Lemon, zest and juice
  • ½ cup Fresh Dill, loosely packed and finely chopped
  • ½ cup Fresh Flat-Leaf Parsley, loosely packed and finely chopped
  • 4 oz Feta Cheese, crumbled

Instructions:

  1. Prep the Zucchini: Dice the zucchini evenly. Place in a bowl and toss with ½ tsp salt and ¼ tsp pepper.
  2. Heat the Pan: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
  3. Sauté in Batches: Add half of the zucchini to the hot pan. Cook undisturbed for 3-4 minutes until the underside is deeply golden brown. Toss and cook for another 3 minutes until tender and caramelized. Remove and set aside in a large mixing bowl. Repeat with the remaining zucchini.
  4. Boil the Liquid: Combine the broth and water in a large pot and bring to a rolling boil over high heat.
  5. Cook the Orzo: Add the orzo pasta and the remaining salt (½ tsp). Cook for 8–10 minutes, stirring occasionally, until the pasta is al dente.
  6. Reserve Liquid and Drain: Before draining, scoop out ½ cup (120 ml) of the starchy cooking liquid and set aside. Drain the orzo thoroughly using a sieve.
  7. Create the Dressing Base: In the large bowl with the zucchini, add the minced garlic, the zest of the entire lemon, and the remaining 2 tablespoons of fresh olive oil.
  8. Combine Components: Add the hot, drained orzo to the zucchini mixture. Squeeze in the juice of ½ the lemon. Toss gently but thoroughly until well combined.
  9. Adjust Consistency: Slowly add the reserved cooking liquid, 1 tablespoon at a time, until the pasta achieves a creamy, glossy texture.
  10. Finish and Season: Gently fold in the fresh dill, parsley, and most of the crumbled feta cheese. Taste and adjust seasoning, adding the remaining lemon juice and more salt/pepper if necessary.
  11. Serve: Transfer the orzo to a serving platter. Garnish with the remaining feta and a drizzle of fresh olive oil. Serve immediately or at room temperature.