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ONE PAN CREAMY LEMON FETA ZUCCHINI ORZO

1 Mins read

Embrace the vibrant flavors of Greece with this healthy and delicious one-pan creamy lemon feta zucchini orzo!

This dish is packed with nutritious ingredients like whole grains, zucchini, and protein-rich feta cheese, making it a balanced and satisfying meal option ready in just 20 minutes.

Benefits of One-Pan Creamy Lemon Feta Orzo:

Despite the removal of vegetables from the recipe, this one-pan orzo dish still offers some benefits:

Quick and Easy: Minimal prep and cooking time make it ideal for busy weeknights.

Flavorful: Bursts with classic Greek flavors like lemon, feta, and fresh dill for a satisfying taste.

One-Pan Wonder: Minimizes cleanup with convenient one-pan preparation.

Versatile: Enjoy it as a side dish with grilled protein or on its own for a light meal.

Meal-Prep Friendly:

Can be prepared in advance for easy and healthy lunches throughout the week.

However, it’s important to note that without vegetables, the dish loses some key benefits:

  • Reduced Nutritional Value: Vegetables add vital vitamins, minerals, and fiber to the dish, which are now absent.
  • Lower Satiety: Vegetables provide bulk and fiber, which can help you feel fuller for longer.
CREAMY LEMON FETA ZUCCHINI ORZO

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ONE PAN CREAMY LEMON FETA ZUCCHINI ORZO

creamy lemon feta zucchini orzo


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  • Author: recipe hannafest
  • Total Time: 20
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Embrace the vibrant flavors of Greece with this healthy and delicious one-pan creamy lemon feta zucchini orzo! This dish is packed with nutritious ingredients like whole grains, zucchini, and protein-rich feta cheese


Ingredients

Scale
  • 3 tablespoons olive oil
  • ½ medium sweet onion, diced
  • 4 cloves garlic, minced
  • 1 pound uncooked orzo pasta
  • 2 medium zucchini, grated
  • 1 large lemon, zested and juiced
  • 1 teaspoon Italian herb seasoning
  • Salt and pepper to taste
  • 3 ½ cups low-sodium chicken broth (or vegetable broth)
  • 1 cup milk
  • 5 ounces crumbled feta cheese
  • 2 tablespoons fresh dill, chopped

 

Optional Garnishes:

 

  • Extra olive oil
  • Lemon juice
  • Chili flakes

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the orzo pasta and stir for 1 minute to coat.
  4. Toss in the grated zucchini and cook for 2 minutes.
  5. Combine lemon juice, zest, Italian herb seasoning, salt, and pepper. Pour into the pan with chicken broth and milk.
  6. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the pasta is tender. Add more broth if needed to maintain a creamy consistency.
  7. Remove from heat and stir in crumbled feta cheese and fresh dill.
  8. Serve immediately with additional olive oil, lemon juice, chili flakes, and dill (optional).

Notes

  • Feel free to adjust the amount of lemon juice and chili flakes to your taste preference.
  • For a vegetarian option, substitute vegetable broth for chicken broth.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 10
  • Cook Time: 10
  • Category: DINNER
  • Cuisine: Greek

Nutrition

  • Serving Size: 8
  • Calories: 360
  • Sugar: 6
  • Sodium: 254
  • Fat: 12
  • Saturated Fat: 4
  • Carbohydrates: 51
  • Fiber: 3
  • Protein: 14
  • Cholesterol: 19

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