This recipe came about when I was trying to clear my pantry and fridge out – lord knows I need to do that more often. I had originally made cute stuffed peppers with zucchini, squash, and orzo that I had on hand, but while they were baking I started snacking on the leftover filling and found that it was actually perfect on its own – not to mention the peppers didn’t come out exactly as I’d planned.
Zucchini and squash are sautéed with a little bit of olive oil, garlic, and onion and then hit with a little dry white wine and tomato paste. The veggies are then tossed with cooked orzo, grated parmesan, and cubed fontina until the cheese starts to soften and becomes gooey and perfectly melted.
For me, this was perfect as an entrée, but if you’ve got some family members that need meat with every meal, than this would also be great as a quick and easy side dish.
I’m still working on the perfect stuffed pepper, so in the meantime, I’d suggest trying this orzo out!
- 1 ¼ cup orzo
- 1 tablespoon olive oil
- 2 cups cubed zucchini
- 2 cups cubed squash
- ¼ small onion chopped
- 1 garlic clove minced
- 1 roma tomato chopped
- 1 teaspoon tomato paste
- ¼ cup white wine
- ½ teaspoon salt
- ½ cup parmesan cheese
- 1 cup cubed fontina
- Cook orzo according to package directions
- Saute zucchini, squash, onion, garlic, and olive oil in a large sauté pan over a medium heat until softened about eight minutes.
- Add tomatoes, tomato paste, and salt. Cook another two minutes.
- Add wine; simmer until reduced, about two minutes. Reduce heat to low.
- Add orzo, parmesan, and fontina. Mix until combined. Keep over the heat until cheese begins to melt, one to two minutes. Serve.