Grilled Zucchini with Orzo, Feta & Pesto
This dish combines smoky grilled zucchini, tender orzo, tangy feta, and a vibrant basil pesto for a truly Mediterranean experience. It’s the perfect blend of warm and cool — hearty enough for a main course yet light enough for lunch or a side dish.
⏱ Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Salad
1 cup orzo pasta
2 medium zucchinis (courgettes), sliced lengthwise into thin planks
2 tbsp olive oil (divided)
Salt and black pepper, to taste
¼ cup crumbled feta cheese
2 tbsp toasted pine nuts or almonds (optional)
Fresh basil or parsley, for garnish
For the Pesto (or use store-bought)
1 cup fresh basil leaves
2 tbsp olive oil
1 tbsp pine nuts or walnuts
1 clove garlic
2 tbsp grated Parmesan cheese
Juice of ½ lemon
Salt and pepper, to taste
Instructions
1. Cook the Orzo
1. Bring a pot of salted water to a boil.
2. Add orzo and cook until al dente (about 8–10 minutes).
3. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
2. Grill the Zucchini
1. Heat a grill pan (or outdoor grill) over medium-high heat.
2. Brush zucchini planks lightly with olive oil and season with salt and pepper.
3. Grill for 2–3 minutes per side until tender with nice grill marks.
4. Transfer to a cutting board and slice into bite-sized strips or chunks.
3. Make the Pesto
1. In a blender or food processor, combine basil, garlic, nuts, lemon juice, Parmesan, and olive oil.
2. Blend until smooth and creamy.
3. Adjust seasoning with salt and pepper to taste.
(You can also thin it with a little water or more olive oil if desired.)
4. Assemble the Dish
1. In a large bowl, combine orzo, grilled zucchini, and pesto.
2. Toss gently until everything is coated.
3. Add crumbled feta and pine nuts, and mix lightly.
4. Taste and adjust seasoning — add a squeeze of lemon juice or drizzle of olive oil if needed.
5. Serve
Serve warm, at room temperature, or chilled.
Garnish with fresh basil leaves, extra feta, and a little lemon zest for brightness.
Notes & Tips
Add cherry tomatoes or arugula for extra color and flavor.
For added protein, toss in chickpeas or grilled chicken.
Use whole-wheat orzo for a more fiber-rich option.
If you don’t have a grill, roast the zucchini in the oven at 425°F (220°C) for 15 minutes.
Nutrition information
Calories: 480
Protein: 14 g
Carbs: 46 g
Fat: 26 g
Fiber: 5 g