Orzo with Zucchini, Feta, and Dill
Creamy orzo with zucchini, peas, and feta cheese, brightened with lemon, fresh dill, and diced cherry tomatoes stirred in just before serving.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Yield
- 4 servings
Instructions
Prepare the vegetables
Peel and dice the shallots. Trim the zucchini and cut into ½-inch cubes.
Cook the vegetables
Heat a large Dutch oven over medium-high heat and melt the unsalted butter. Add the shallots and zucchini. Cook, stirring occasionally, until browned and softened, about 8 minutes. Add the minced garlic and ½ teaspoon kosher salt. Cook until fragrant, about 1 minute.
Simmer the orzo
Stir in the vegetable broth and bring to a simmer. Add the orzo. Finely grate the lemon zest directly into the pot, reserving the lemon for its juice. Add the remaining 1 teaspoon salt. Cover and simmer over medium-low heat until the orzo is tender but still firm to the bite and most of the liquid is absorbed, 12 to 15 minutes, stirring once or twice. Add a little water if the pot becomes dry before the orzo is cooked.
Prepare the finishing ingredients
While the orzo simmers, crumble the feta cheese. Thaw the frozen peas under cool running water and drain well. Chop the fresh dill and measure 1½ cups, reserving a little more for serving. Dice the cherry tomatoes, measure 1 cup, and season with a pinch of salt.
Finish the orzo
Stir the 5 ounces feta cheese, peas, and 1½ cups dill into the orzo. Cover and cook for 1 to 2 minutes to warm the peas. Remove from the heat. Halve the zested lemon and squeeze one half into the pot. Taste and add more lemon juice and salt as needed. Stir in the diced cherry tomatoes just before serving.
Serve the orzo
Top with additional feta cheese and dill, a drizzle of extra-virgin olive oil, and crushed red pepper flakes.