Zucchini Orzo
Light and fresh zucchini and squash side dish. Goes great with chicken or steak! With the leftovers, I added grilled chicken and mozzarella and made fajitas. Delicious!
INGRIDIENT
DIRECTION
Step: 1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.
Step: 2
Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.
NUTRITION FACT
Per Serving: 408 calories; protein 13.3g; carbohydrates 72.4g; fat 8.2g; sodium 14.3mg.
Deciding stay in and make food your food instead of eat in the evening out is good a process in the best way if you’re focusing on eating healthier. There’s no better way to know exactly what’s going into the food you’re eating than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.
A side dish can easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our healthy side dish recipes, you won’t ever run into that mistakes .
