This orzo was in last week’s Blue Apron box and it was delicious so I thought I’d share the easy recipe with you. This side dish was served with grilled chicken but it would be great with seafood and fish also.

This zucchini orzo is a breeze to prepare and a great way to use up garden zucchini which can be plentiful this time of year. This recipe makes enough for two servings, but is easy to double or triple if you have guests.

Ingredients:

• 4 ounces orzo
• 2 scallions
• 2 cloves garlic
• 1 medium zucchini
• 4 tsp. olive oil
• 1 Tbsp. verjus blanc (or white wine vinegar)
• 2 Tbsp. Mascarpone cheese
• 1½ Tbsp. golden raisins
• 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
• ¼ tsp Crushed Red Pepper Flakes
• 1 Tbsp. Capers

Directions:

1. Over high heat, place a medium pot ¾ of the way full with salted water and bring to a boil.
2. Small dice the zucchini. Peel and roughly chop the garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.
3. Add the orzo to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
4. In a large sauté pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions and season with a pinch of salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the verjus (or the white wine vinegar) and cook, stirring constantly, 30 seconds. Transfer to the pot of cooked orzo, drizzle with the remaining olive oil and stir to combine.
5. To the pot of cooked pasta and zucchini, add the mascarpone, raisins, and capers and stir to combine. Taste, then season with salt and pepper if needed.

Makes 2 side servings.