Another yummy way to use up some of that garden zucchini. I doubled the lemon and it was perfect.
3 tablespoons olive oil
2 medium zucchini, sliced
1 onion, chopped
2 cloves garlic, chopped
8 oz (1 cup) orzo pasta
1 1/2 cups vegetable broth
1 (14.5 oz) can fire roasted diced tomatoes, undrained
1 (19 oz) can chick peas, drained and rinsed
2 (or 4) teaspoons grated lemon peel
1/2 teaspoon salt
1/4 teaspoon pepper
1 (or 2) tablespoons lemon juice
1/4 cup chopped 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 lightly browned. Transfer zucchini to a plate.
2 Add remaining 2 tablespoons olive oil, onion, and garlic to skillet. Cook and stir 2 – 3 minutes or until softened. Add orzo and cook and stir 2 – 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon zest, salt and pepper. Heat to boiling then 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 to orzo mixture and stir to combine. Remove from heat, cover and let stand 3 – 5 minutes or until liquid is absorbed. Stir in fresh basil.
