A Summer Dish Packed with Flavour!
I started off the weekend in one of those moods, where I had to clean the house from top to bottom. It’s been on my list for some time now, and although I like to think we keep the house tidy for the most part, I really like to do a deep clean periodically – holy did it FEEL GOOD! Nothing like a fresh clean house and sparkly clean base boards! Anyone else just love clean base boards or did I just make it weird?
After a productive weekend, cleaning and organizing and taking some long overdue tasks off the list it was nice to do some stress free recipe testing Sunday. I’ve had this recipe on my mind for some time now, inspired by Half Baked Harvest Tieghan did a Grilled Zucchini with Pesto and Orzo Salad on top but I was feeling more like lemon, butter flavours and fresh herbs!
It worked out perfectly since my sister-in-law invited us over so Wrennyn could hang with his cousins in the back-yard and splash in the pool, some drinks and grilled dinner! The best kind of Sunday in my opinion.
This grilled zucchini with lemon butter orzo, though not originally planned for dinner turned out to be a great addition to the grilled sausages and corn with a seriously delicious Mexican street corn sauce she whipped up!
Bonus: It was nice get to share and have a second opinion other than myself and Joel’s recipe approval (which is usually always, lol) So I guess you could say it’s quadruple tested?!?
Tips for Cooking Zucchini
If you’ve cooked with zucchini before you may have noticed that your delicious veg can sometimes come out rather soggy. This is because of the high water content in zucchini.
Don’t fret though! There’s a simple way to deal with it that may add about 10 minutes or so to your prep time but well worth the effort in avoiding soggy dishes.
It’s called ‘Sweating’ your zucchini. It’s as simple as cutting your zucchini in half and placing them on a tray lined with paper towel and sprinkling a bit of salt over the fleshy (white) side of the zucchini. If you leave if for roughly 10 minutes and come back you’ll see that the water moisture has been released from the veg and makes it look as if it were ‘sweating’. Go ahead and pat it dry and cook it as you desire! No more soggy zucchini BOOM.
Looking for Other Summer Inspired Dishes?
Grilled Zucchini with Lemon Butter Orzo
Say hello to your new summer go to. Packed with buttery lemon and herb flavours and made in 20 minutes! Great for a weeknight meal or sharing with company!
- Cook Time: 20 Mins
- Total Time: 20 Mins
- Yield: 4 Servings
- 6 Small to Medium Zucchini Halved Lengthwise
- 1 Tbsp of Olive Oil
- Salt & Pepper
- 1 Cup of Orzo
- 2 Tbsp of Butter
- 1 Tbsp of Minced Garlic
- Juice of Half a Lemon
- 2 Tbsp of Chopped Basil, Thyme, Sage
- 2 Cups of Chicken Stock
- 1/2 Tsp of Salt
- 1/3 Cup of Cherry Tomatoes Halved
- 1/3 Cup of Parmesan Petals to Garnish
- Add butter to a large sauce pan on medium, add garlic and allow to brown slightly being careful not to burn
- Add orzo and stir in the pan to coat and add lemon juice and chicken stock and season
- Allow to simmer until occasionally until stock is absorbed and orzo is tender and fully cooked.
- Remove from heat and stir in herbs
- Halve zucchinis and lay flesh side up and sprinkle with salt, allow to sit for about 10 minutes to remove some of the moisture from the zucchini
- Brush with olive oil and season with salt and pepper
- While orzo is simmering, add zucchini to the grill and cook for roughly 10 minutes until tender
- Place zucchini on a platter and spoon orzo on top, garnish with tomatoes, parmesan and additional fresh herbs