I didn’t even get any, there’s a tiny bit left over so maybe if I’m quick I could grab it for lunch, I guess it was good!!
3 tablespoons olive oil
2 medium zucchini, cut into 1/4″ slices
1 onion, chopped
2 cloves garlic, chopped or pressed
8 oz (1 cup) uncooked orzo or rosamarina past
1 1/2 cups vegetable broth
1 (14.5 oz) can fire roasted tomatoes, undrained
1 (19 oz) can chick peas/garbanzo beans, drained and rinsed
2 teaspoon grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
1/4 cup julienne cut fresh basil leaves
1 In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add zucchini and cook 2 – 3 minutes, stirring occasionally, until zucchini is light brown. Spoon zucchini onto a plate.
2 Add remaining 2 tablespoons of olive oil, onion, and garlic to skillet. Cook and stir 2 – 3 minutes or until tender. Add orzo, cook and stir 2 – 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling, cover and reduce heat to low. Cook 8 – 10 minutes or until most of liquid is absorbed and orzo is almost tender.
3 Add zucchini and lemon juice and stir to combine. Remove from heat. Cover and let stand 3 – 5 minutes or until all liquid has been absorbed. Stir in basil and drizzle with olive oil.
recipe from Betty Crocker