Orzo Tomato And Zucchini Toss Recipes

Steps:

• Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
• Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
• Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
• Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

Steps:

• Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
• Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
• Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
• Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
• Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.

Steps:

• Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
• In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
• Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

Steps:

• Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water. Cover and cook on high for 1 minute or until crisp-tender; drain. , Drain orzo; place in a large bowl. Add the zucchini, feta cheese, oil, oregano, salt and pepper; toss to coat. Serve warm or chilled.

Steps:

• 1 Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into wedges. Toss zucchini and tomato with 1 TBSP olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper. 2 Roast veggies until just shy of tender, about 10 minutes (we'll be adding more items to the sheet later). Once water is boiling, add half the orzo to pot (save the rest for another use). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot. 3 With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice through completely. Open it up and season all over with salt, pepper, and remaining Italian seasoning. Repeat with other chicken breast. 4 Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. Remove from pan and set aside on a plate. Meanwhile, chop mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley 5 Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 3-5 minutes. 6 Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of remaining lemon half. Garnish with remaining parsley.

Steps:

• In a big soup pot over medium heat, add the tomatotes w/ juice, chicken stock, garlic, basil, thyme, marjoram, salt, and pepper; bring mixture to a boil.
• Add chicken, wine, orzo, and zucchini; lower heat to medium-low and simmer, covered, for about 20-25 minutes or until chicken is no longer pink and orzo is tender.

Steps:

• Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.
• Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently.
• Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers).
• Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.