Orzo, zucchini, and feta

This orzo with zucchini is my go-to when I want something both light and comforting. Mixing orzo pasta with roasted veggies, bright pesto, and that creamy feta spread gives you a dish full of fun Mediterranean vibes and pleasing texture too.

This meal always reminds me of a trip to Greece where I first tried real feta paired with loads of fresh herbs. Ever since, it's become a staple I whip up for my family at least monthly.

Tasty Ingredients

• Orzo, wholewheat 400g: adds a more interesting bite than plain white pasta
• Feta (Hrysafis family) 100g: pick a good quality feta if you want a richer taste
• Chickpeas, 2 cans: these bring plant protein and get a fun crunch when roasted
• Fresh zucchini, 2 medium: go for firm ones to keep the texture just right
• Garlic cloves, 2: brings a soft kick that lifts up the whole bowl
• Petits suisses, 2: these make the feta spread super smooth and creamy
• Herbes de Provence, 2 tsp: gives that classic Mediterranean aroma
• Quality pesto, 100g: even better homemade for peak freshness
• Extra virgin olive oil: absolutely needed for that Mediterranean taste
• Salt and black pepper: add what tastes right for you

Simple Step-by-Step

Plate Up:

Spoon out the orzo, spreading it as an even bed on each plate to start.

Veggie Topping:

Scatter the roasted chickpeas and zucchini right on top of that orzo layer.

Last Touches:

Add spoonfuls of creamy feta and dollops of pesto all over for bright pops of flavor.

Finishing the Orzo:

After you taste to check for doneness, drain the orzo then pour on some olive oil to keep the bits from sticking together.

Cooking Orzo:

Drop the orzo in boiling salted water and cook it for exactly 7 minutes so it's just the right amount of firm.

Make the Creamy Feta:

Stir together petits suisses and feta in a bowl until you get a creamy base.

Smooth That Feta:

Mash up the feta with a fork, throw in a bit of fresh cracked pepper and a splash of olive oil to make it extra smooth.

Veggies in the Oven:

Season everything with salt and pepper, drizzle on olive oil, and roast for about 20 minutes till soft and lightly golden.

Oven Setup:

Preheat the oven to 180°C so the vegetables cook all the way through nice and even.

Get Veggies Ready:

Slice zucchini into chunky rounds so they roast evenly but still stay a little crisp inside.

Prep the Chickpeas:

Drain and pat them totally dry so they get that lovely crisp outside in the oven.

Prepping Garlic:

Peel and gently smash the garlic cloves with the flat of your knife—gets the aroma out as they cook.

Mix for the Roast:

Lay out zucchini, garlic, and chickpeas in your baking dish first, then sprinkle the herbes de Provence all over the top.

Pasta Prep:

Boil a large pot of well-salted water to cook the orzo perfectly.

I totally love how roasting switches up the chickpeas. My daughter used to turn her nose up at beans, but one day she devoured this meal, not even realizing there were roasted chickpeas in it. Now, she requests it all the time!

Storage and Make-Ahead Tips

This orzo keeps nicely in the fridge in a tight container for up to three days. If you know you'll be warming leftovers, stash the feta cream and pesto separately. Just add a little water or broth and pop in the microwave—don't forget the orzo will soak up more liquid as it sits, so an extra splash makes all the difference for bringing back the right texture.

Seasonal Swaps

When it's summer, swap the zucchini for cherry tomatoes and bell peppers for an even sunnier dish. In fall, go with some mushrooms and roasted squash. You can also play with the herbs—try fresh basil in the warm months or rosemary as the weather cools. This one changes up so easily with what's in season, making it awesome all year long.

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Serving Suggestions

If you want it to look especially nice, serve it in deep bowls and top with fresh basil leaves and a little extra olive oil. For a heartier meal, add a crisp green salad on the side or some toasted garlic bread. It goes great with a dry white wine like Sauvignon Blanc or a Provence rosé—perfect for a warm evening.

Frequently Asked Questions

→ Can I swap zucchini with another veggie?

Yes, you can try using eggplants, bell peppers, or even mushrooms for a different twist.

→ What’s the best feta cheese to use?

Look for traditional Greek feta for its richer taste and smooth texture.

→ Can I use other pasta instead of orzo?

Of course, you could go for rice, pearl couscous, or small pasta like shells instead.

→ How do I make homemade pesto?

To blend your own pesto, mix fresh basil, pine nuts, garlic, grated parmesan, olive oil, and a pinch of salt.

→ How should I store leftovers?

Keep the dish in an airtight container in the fridge for 2-3 days and warm it up before serving.