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.
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.
Gluten Free Orzo
Use gluten free orzo in place of traditional orzo for an entirely gluten free dish.
Looking for More Vegetarian Meals?
Check out these vegetarian dishes:
Healthy Pasta Primavera Salad
Summer Vegetable Pasta
Pasta with Sun Dried Tomatoes
Baked Ziti Sorrentino
Spring Green Risotto
Five Veggie Four Cheese Lasagna
Baked Ricotta Cavatelli with Mascarpone Cheese Sauce
Mushroom and Mascarpone Ravioli
Simple Tomato Tart
Stuffed Green Peppers
Lemon Orzo Salad
Orzo with Parmesan and Basil
Lighter Eggplant Parmesan
Leek and Potato Soup
Roasted Tomato Soup – Panera Copycat
Tomato, Zucchini and Olive Orzo
- 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
- 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.
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!
Seems like a nice summertime lunch. I love orzo.
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.
ohh I have been on an Orzo kick too! looks yummy
This looks so delicious! I love orzo. I will have to try this version with the tomato and zucchini!
I'd love to have this for lunch! Looks healthy & light too.
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