Roasted Zucchini Orzo
Roasted Zucchini Orzo
Ingredients
For the Roasted Vegetables
- 2 pounds zucchini, (about 4 medium), cut into bite-size pieces
- 1 can chickpeas, (15 oz / 400 g), drained and rinsed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Orzo
- 1 cup orzo
- 4 cups water, for cooking orzo
- 1/2 teaspoon salt, for cooking orzo
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 lemon, juice and zest
- 1 tablespoon mustard, (Dijon or yellow)
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or to taste
- 1 clove garlic, grated
For Serving
- 1/3 cup olives, (Kalamata, Castelvetrano, or Taggiasca – pitted)
- 1/2 cup crumbled feta, or more to taste
- 1/4 cup fresh parsley or basil, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
On the prepared baking sheet, combine the bite-sized zucchini pieces and drained, rinsed chickpeas. Drizzle with 1 tablespoon of extra virgin olive oil, sprinkle with 2 teaspoons of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure the vegetables and chickpeas are evenly coated.
⏱️ 5 min
- 3
Spread the zucchini and chickpeas in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, or until the zucchini is tender and slightly caramelized, and the chickpeas are lightly crispy. Flip halfway through cooking for even roasting.
⏱️ 25 min•🌡️ 400
- 4
While the vegetables are roasting, bring 4 cups of water to a boil in a medium saucepan. Add 1/2 teaspoon of salt and the 1 cup of orzo. Cook according to package directions, usually 8-10 minutes, until al dente. Drain the orzo well and set aside.
⏱️ 15 min
- 5
Prepare the sauce: In a large bowl, whisk together 2 tablespoons of extra virgin olive oil, the juice and zest from 1/2 lemon, 1 tablespoon of mustard, 1 tablespoon of honey or maple syrup, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the grated garlic clove. Mix until well combined.
⏱️ 5 min
- 6
Add the cooked orzo, roasted zucchini, and roasted chickpeas to the bowl with the sauce. Add the pitted olives. Toss gently to combine all ingredients, ensuring the orzo and vegetables are evenly coated with the dressing.
⏱️ 3 min
- 7
Stir in the 1/2 cup of crumbled feta and 1/4 cup of chopped fresh parsley or basil. Taste and adjust seasoning (salt, pepper, lemon juice) if needed.
⏱️ 2 min
- 8
Serve warm or at room temperature. This dish is also excellent for meal prepping and tastes great as leftovers.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Zucchini Orzo
For the Roasted Vegetables
- 2 pounds zucchini, (about 4 medium), cut into bite-size pieces
- 1 can chickpeas, (15 oz / 400 g), drained and rinsed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Orzo
- 1 cup orzo
- 4 cups water, for cooking orzo
- 1/2 teaspoon salt, for cooking orzo
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 lemon, juice and zest
- 1 tablespoon mustard, (Dijon or yellow)
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or to taste
- 1 clove garlic, grated
For Serving
- 1/3 cup olives, (Kalamata, Castelvetrano, or Taggiasca – pitted)
- 1/2 cup crumbled feta, or more to taste
- 1/4 cup fresh parsley or basil, chopped
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
On the prepared baking sheet, combine the bite-sized zucchini pieces and drained, rinsed chickpeas. Drizzle with 1 tablespoon of extra virgin olive oil, sprinkle with 2 teaspoons of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure the vegetables and chickpeas are evenly coated.
⏱️ 5 min - 3
Spread the zucchini and chickpeas in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, or until the zucchini is tender and slightly caramelized, and the chickpeas are lightly crispy. Flip halfway through cooking for even roasting.
⏱️ 25 min•🌡️ 400 - 4
While the vegetables are roasting, bring 4 cups of water to a boil in a medium saucepan. Add 1/2 teaspoon of salt and the 1 cup of orzo. Cook according to package directions, usually 8-10 minutes, until al dente. Drain the orzo well and set aside.
⏱️ 15 min - 5
Prepare the sauce: In a large bowl, whisk together 2 tablespoons of extra virgin olive oil, the juice and zest from 1/2 lemon, 1 tablespoon of mustard, 1 tablespoon of honey or maple syrup, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the grated garlic clove. Mix until well combined.
⏱️ 5 min - 6
Add the cooked orzo, roasted zucchini, and roasted chickpeas to the bowl with the sauce. Add the pitted olives. Toss gently to combine all ingredients, ensuring the orzo and vegetables are evenly coated with the dressing.
⏱️ 3 min - 7
Stir in the 1/2 cup of crumbled feta and 1/4 cup of chopped fresh parsley or basil. Taste and adjust seasoning (salt, pepper, lemon juice) if needed.
⏱️ 2 min - 8
Serve warm or at room temperature. This dish is also excellent for meal prepping and tastes great as leftovers.