Orzo with roasted courgette and feta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Toss the diced zucchini with 1 tablespoon olive oil, oregano, garlic powder, salt, and black pepper. Spread evenly on the baking sheet and roast for 18–20 minutes, until golden and tender.

Step 3

Meanwhile, cook the orzo in salted boiling water according to package instructions. Drain and drizzle with 1 tablespoon olive oil to prevent sticking.

Step 4

In a large mixing bowl, combine the cooked orzo, roasted zucchini, cherry tomatoes, red onion, parsley, and feta cheese.

Step 5

Drizzle with lemon juice, season with extra salt and pepper if needed, and toss gently to combine.

Step 6

Serve warm or at room temperature as a light main dish or side.

Step 7

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Step 8

Kcal: 280 kcal | Servings: 4 servings