Ingredients:
- 2 zucchinis , quartered lengthwise and thinly sliced
- coarse salt and ground black pepper to taste
Directions:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
- Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.75 Kcal (526 kJ) | ||
| Calories from fat | 76.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.47g | 13% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 1% | |
| Sodium | 42.06mg | 2% | |
| Potassium | 62.83mg | 1% | |
| Total Carbs | 10.59g | 4% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 2.57g | 5% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 2.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 150.67 Kcal (631 kJ) | ||
| Calories from fat | 91.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 13% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 1% | |
| Sodium | 50.4mg | 2% | |
| Potassium | 75.28mg | 1% | |
| Total Carbs | 12.69g | 4% | |
| Sugars | 2.03g | 7% | |
| Dietary Fiber | 1.49g | 5% | |
| Protein | 3.08g | 5% | |
| Vitamin C | 2.6mg | 4% | |
| Iron | 0.1mg | 0% | |
| Calcium | 3.3mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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