Friday, January 25, 2013


If you ever need a good side dish to make with a meal try Mushroom and Zucchini Orzo.  It’s simple, quick and can be made ahead of time, which is what I normally do.  This goes well with a variety of meals.  This side dish has complimented Cornish Game Hens, Beef Tenderloin, and Chicken to name a few.  I also like to bring this dish over for family gatherings, especially when I don’t have time to cook!  I found this recipe in one of my many food magazines and I have found the recipe of the magazine’s website as well. 

  • 1 cups uncooked orzo (rice-shaped pasta)
  • Cooking spray
  • 1 cups sliced mushrooms
  • 1 cups diced zucchini
  • 1 tablespoons butter
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


Cook orzo according to package directions, omitting salt and fat.  Drain and keep warm.

While orzo cooks, heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add mushrooms and zucchini; sauté 6 minutes or until tender and browned.

Combine orzo, mushroom mixture, and remaining ingredients in a large bowl, tossing gently.

1 comment:

  1. I love orzo; have never had it with zucchini,though. Will have to try this; but will leave out the mushrooms! Thanks Annie.