Ingredients
4
4 servings
- •2 medium zucchini, cut into 1-inch slices
- •5 tablespoons olive oil, divided
- •1 pinch garlic powder, or to taste
- •salt and ground black pepper to taste
- •1 cup uncooked orzo pasta
- •1 cube vegetable bouillon
- •1 large Spanish onion, chopped
- •½ cup pesto sauce
- •8 cherry tomatoes, halved, or more to taste
- •2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
- Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
- Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 536
- Carbohydrate: 48g
- Fat: 33g
- Fiber: 5g
- Protein: 15g
- Sugar: 6g
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