side dish

Skillet Orzo with Zucchini, Corn, Feta & Mint

Name: Skillet Orzo with Zucchini, Corn, Feta & Mint
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 T. extra-virgin olive oil, divided; 2 small zucchini, cut into approximate 3/4-inch dice; 2 ears of fresh corn, kernels cut from the cobs (in a pinch you can sub 1 1/2 c. frozen, thawed corn); 1 1/2 c. (about 8 oz.) orzo pasta; 14 oz. can low-sodium chicken broth, plus enough water to equal 3 c. total liquid; 3/4 t. salt; 2 scallions, minced; 1 T. minced fresh mint; 3/4 c. crumbled feta cheese; 1 T. fresh lemon juice; salt & pepper, to taste

“Skillet Orzo with Zucchini, Corn, Feta & Mint takes around 45 minutes from beginning to end. This recipe serves 4. This main course has 445 calories, 16g of protein, and 19g of fat per serving. For $1.87 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of lemon juice, zucchini, mint, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. If you like this recipe, take a look at these similar recipes: Orzo with Cherry Tomatoes, Fetan and Mint, Orzo & Grape Salad with Feta & Mint, and Warm Orzo Salad with Mint and Feta.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive oildivided3 tsp
Zucchinismall, cut into approximate 3/4-inch dice2 small
Ears of cornin a pinch you can sub 1 1/2 c. frozen, thawed corn, kernels cut from the cobs2
Orzo pastaabout 8 oz.8 oz
Chicken brothplus enough water to equal 3 c. total liquid14 oz
Salt¾ tsp
Scallionsminced2
Mint1 tsp
Feta cheese¾ cup
Lemon juice1 tsp
Salt & pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Heat 2 t. oil in a 12-inch nonstick skillet over medium-high heat until the oil is shimmering.
2
Add the zucchini and a pinch of salt, and cook stirring occasionally until the zucchini is well-browned and just tender, about 3-4 minutes.
3
Remove the zucchini to a plate, add 1 t. oil, the corn and a pinch of salt. Cook until the corn is browned at the edges and just tender, another 3-4 minutes, add corn to the plate with the zucchini.

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