Skillet Orzo with Zucchini, Corn, Feta & Mint


3 T. extra-virgin olive oil, divided
2 small zucchini, cut into approximate 3/4-inch dice
2 ears of fresh corn, kernels cut from the cobs (in a pinch you can sub 1 1/2 c. frozen, thawed corn)
1 1/2 c. (about 8 oz.) orzo pasta
14 oz. can low-sodium chicken broth, plus enough water to equal 3 c. total liquid
3/4 t. salt
2 scallions, minced
1 T. minced fresh mint
3/4 c. crumbled feta cheese
1 T. fresh lemon juice
salt & pepper, to taste


Heat 2 t. oil in a 12-inch nonstick skillet over medium-high heat until the oil is shimmering. Add the zucchini and a pinch of salt, and cook stirring occasionally until the zucchini is well-browned and just tender, about 3-4 minutes. Remove the zucchini to a plate, add 1 t. oil, the corn and a pinch of salt. Cook until the corn is browned at the edges and just tender, another 3-4 minutes, add corn to the plate with the zucchini.
To the skillet, add the remaining 2 T. oil and the orzo. Cook stirring constantly until the orzo is toasty and browned, 2-3 minutes. Add the 3 c. liquid and the 3/4 t. salt. Bring to a simmer, reduce the heat to low, cover and cook, stirring once or twice throughout, until the liquid is absorbed and the orzo is tender, about 15-20 minutes. Off heat, add the sauteed veggies, scallions, mint, feta and lemon juice. Stir to combine, season with salt and pepper to taste.


Garden fresh corn and zucchini are folded into orzo pasta along with plenty of fresh herbs and feta, creating this yummy summertime side.


serves 4-6 as a side dish or 2-3 as a main course


Thursday, October 2, 2014 - 9:47pm


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