Tomato, Zucchini and Olive Orzo

Tomato, Zucchini and Olive Orzo is a simple vegetarian orzo pasta recipe with Mediterranean flavors, white wine, and Parmesan cheese.

Tomato, Zucchini and Olive Orzo

I found this recipe quite a while ago on the Williams-Sonoma website. It’s supposed to be “Chicken with Cherry Tomatoes, Zucchini, and Olives,” but I didn’t feel like thawing chicken the day I made this, so I decided to adapt it to a meatless pasta dish using orzo because 1) the recipe suggests to serve with either rice or orzo, and 2) I’ve been on a big orzo kick lately! This was delicious! I’ve made it several times now, and I love taking the leftovers for lunch.

Tomato, Zucchini and Olive Orzo in a bowl

Gluten Free Orzo

Use gluten free orzo in place of traditional orzo for an entirely gluten free dish.

Looking for More Vegetarian Meals?

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Healthy Pasta Primavera Salad
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Baked Ziti Sorrentino
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Five Veggie Four Cheese Lasagna
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Simple Tomato Tart
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Creamy Orzo
Lemon Orzo Salad
Tomates Provencales
Orzo with Parmesan and Basil
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Roasted Tomato Soup – Panera Copycat

Tomato, Zucchini and Olive Orzo

Tomato, Zucchini and Olive Orzo

Meghan
Tomato, Zucchini and Olive Orzo is a simple vegetarian orzo pasta recipe with Mediterranean flavors, white wine, and Parmesan cheese.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 zucchini (diced)
  • 1 shallot (finely chopped)
  • 1 package small tomatoes (such as grape or Sweet 100s)
  • 2 tablespoons coarsely chopped black Mediterranean olives
  • 1 teaspoon fresh or 1/4 teaspoon dry rosemary (optional)
  • salt and pepper to taste
  • 1/4 cup white wine
  • 1 cup orzo pasta

Instructions
 

  • Start a pot of water to boil for the pasta.
  • Add oil to a skillet and heat over medium-high. Add zucchini and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the shallot and cook until softened, about 1 minute. Cook pasta.
  • Add the tomatoes, olives, and rosemary and cook, stirring occasionally, until the tomatoes are heated through but not collapsed, about 2 minutes. Season with salt and pepper.
  • Add the white wine and cook for a few minutes until some evaporates and a nice sauce is left. Add the cooked orzo, stir to combine and remove from heat. Serve with Parmesan cheese if desired.

Notes

Source: Adapted from Williams-Sonoma
You’re Gonna Bake It After All
bakeitafterall.com
Keyword gluten free, main dish, Pasta, vegetarian


7 thoughts on “Tomato, Zucchini and Olive Orzo”

  • Yum!! I am always looking for new orzo recipes. I’m not a huge fan of olives, so I would probably leave those out… and maybe use basil instead of the rosemary. This is definitely a great lunch idea!

  • Leftovers for lunch are my favorite! And this looks like the sort of dish that is even better the next day! I love all the veggies.

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