You’ll want to make this courgette and lemon orzo recipe time and again for its light, comforting flavour and fresh spring taste. Orzo is cooked until tender, then gently folded through sautéed courgette in Little Olive Oil's extra virgin olive oil, and finished with lemon zest and fresh herbs. Serve as a vegetarian main or an elegant side dish.
Trio Select is the best extra-virgin olive oil for this recipe. Its balanced flavour ties everything together without overpowering the delicate courgette.
How to make Courgette and Lemon Orzo
Cook the orzo according to the packet instructions until al dente.
Drain and set aside.
Heat the Little Olive Oil Trio Select extra virgin olive oil in a frying pan over medium heat.
Add the diced courgette and cook gently for 5 to 7 minutes until softened.
Season with sea salt and freshly ground black pepper if desired.
Add the cooked orzo to the pan and stir to combine.
Stir in the lemon zest and fresh herbs.
Finish with an extra drizzle of olive oil before serving.
Serve warm.
Our top tip is to keep the courgette lightly golden rather than overly browned for the freshest flavour.
Courgette and Lemon Orzo Recipe Info
Details
Dish: Main, Side or Light Lunch
Diet: Vegan
Serves: 4
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Ingredients
250g orzo
3 tablespoons Little Olive Oil Trio Select extra virgin olive oil
2 medium courgettes, finely diced
Zest of 1 lemon
2 tablespoons fresh parsley or basil, chopped
1/2 teaspoon sea salt
Freshly ground black pepper (optional)
Nutrition per Serving
Calories: 330
Protein: 9g
Carbohydrates: 52g
Dietary Fibre: 3g
Total Sugars: 4g
Fat: 11g
Saturated Fat: 1.5g
Sodium: 260mg
For more extra virgin olive oil recipes, check out Little Olive Oil on Instagram.
