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