Y’all know I love to hide some veggies, and this is a great dish to do so. It also, strangely, ends up tasting cheesy and kinda like mac & cheese. Win-win.
Note to future me: DH has requested a repeat showing of this recipe.
vegetarian, vegan
Creamy Hidden Zucchini Orzo
2/3 cup orzo (56g pp)
2 cups veggie or chicken stock
1/2 cup coconut milk
1 Tablespoon butter (Earth Balance is fine)
Zest of half a lemon
1/4 cup parsley, chopped
1/2 cup zucchini, grated finely
Cook the orzo in the stock, stirring continuously so it doesn’t stick for 5-6 minutes or until al dente, adding the zucchini in at the last minute. Add the rest of the ingredients and stir.
Serves 2 for dinner
Gastography 