Lemon Brown Butter Sage Orzo with Summer Squash

Updated at: Thu, 21 Nov 2024 14:05:39 GMT

Step 1

Toss the slices of summer squash and zucchini in olive oil until fully coated on both sides. Season both sides with salt and pepper to taste.

Step 2

If grilling, preheat the grill on high direct heat until it hits 500-600 degrees F. Grill the zucchini and summer squash for about 5 minutes per side, until charred and tender. Remove from the heat and cover with foil before proceeding with the orzo.

Step 3

If roasting, preheat the oven or air fryer to 450 degrees F. Line hte slices of zucchini and summer squash on a sheet pan and roast for about 10-15 minutes, until golden brown and slightly crisp. Flip halfway through to ensure both sides get nice and crispy. Prepare the orzo as the zucchini roasts.

Step 4

Fill a large stockpot 3/4 of the way full with water. Season with 1 tbsp of kosher salt. Cook the orzo according to the package and drain it 2 minutes before al dente (it will cook residually in the sauce!)

Step 5

As the orzo cooks, heat a large sauté pan over medium high heat. Add the butter and let it melt, after it's metled, keep a close eye on it to watch the color change from yellow to deep gold/light brown and nutty in fragrance (about 2 minutes or so - don't let it get darker in color or it will burn as it continues to cook.) Once the butter is gold/light brown, adjust the heat to medium low and add the sage. Cook until fragrant. Then, add the lemon zest and lemon juice and stir until a sauce is formed.

Step 6

Transfer the cooked orzo to sauce and toss until the orzo is fully coated. Add the Parmesan and mix until it's melted and fully incorporated throughout.

Step 7

Plate the orzo. Top with summer squash and a little more cheese. Enjoy immediately!

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