If you garden, know anyone who gardens or you visit farmers’ markets this summer, you will eventually need zucchini recipes. This is an easy make-ahead salad that is great served cold or at room temperature. Take it to your next community potluck or serve it the next time you invite friends over for a barbecue. It goes great as a side dish with grilled meat and you can pack leftovers for lunch.
If you store the salad in the refrigerator, you may need to add a touch of olive oil to perk it up if it looks dry.
This salad works well with zucchini or yellow squash or a combination of both. One serving gives about 25% of the Dietary Fiber you need in a day.
Adapted from Claire Robinson
1½ cups whole wheat orzo (dry)
3 Tbsp olive oil, divided
1 clove garlic, minced
1 large zucchini, quartered lengthwise and thinly sliced
freshly ground pepper
6 oz crumbled feta cheese
¾ cup fresh mint leaves, chopped
Bring a large pot of salted water to a boil. Cook orzo as label directs. Drain, rinse with cold water and drain again. Set aside.
Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add garlic and stir for about 30 seconds, then add zucchini and season with salt and pepper. Cook, stirring occasionally, until zucchini begins to brown, about 5 minutes. Remove from heat and cool to room temperature.
In a large bowl, combine orzo and zucchini. Stir in ¾ of the feta, ¾ of the mint and the remaining 1 Tbsp of olive oil. Season with salt and pepper. Top with remaining feta and mint.
Makes 8 servings
Per serving: 220 calories, 10g fat (4g sat), 19mg cholesterol, 241mg sodium, 25g carb, 6g fiber, 2g sugar, 8g protein