Zutaten für Basil Zucchini Orzo Salad
- 2 medium zucchini, diced
- 1 teaspoon salt, plus more to taste
- 2 cups fresh basil leaves
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 cup orzo pasta
- 2 tablespoons fresh lemon juice
- Feta Cheese
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1/2 cup grated Parmesan cheese
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Zubereitung von Basil Zucchini Orzo Salad
- In a colander, toss 2 medium zucchini, diced, with 1 teaspoon salt. Let stand for 30 minutes, stirring once or twice. Gently squeeze out excess liquid.
- While zucchini rests, combine 2 cups fresh basil leaves, 1/4 cup olive oil, 2 cloves garlic (minced), and 1 teaspoon dried oregano in a food processor. Blend until smooth.
- In a large bowl, combine the basil mixture and the squeezed zucchini. Set aside.
- In a large pot, bring 4 cups chicken broth to a boil over high heat.
- Add 1 cup orzo pasta and reduce heat to medium. Cook for 10-12 minutes, or until tender, stirring occasionally.
- Drain the orzo well and add it to the zucchini mixture.
- Stir in 2 tablespoons lemon juice, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley.
- Season generously with salt and pepper to taste.
- Refrigerate for at least 1 hour for a chilled salad, or serve warm at room temperature as a side dish.
- Makes about 8 servings
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
14g
Fat
15g
Carbs
5g
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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Salads Side Dishes Eggs Dairy Pasta Vegetables Easy Potluck Dinner Party Cheese Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Pasta Rice And Grains Squash To Go
