Roasted Zucchini And Walnut Orzo

1. 1

   Rinse and dry zucchini; cut each in half lengthwise, then cut crosswise into 1/4-inch-thick slices. In a bowl, mix zucchini with olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Divide mixture equally between two baking sheets, each 12 by 15 inches, and spread zucchini in a single layer.

2. 2

   Bake in a 400u00b0 regular or convection oven until zucchini is tender when pierced, 8 to 10 minutes. Pour back into bowl. Rinse and dry one baking sheet.

3. 3

   Put walnut pieces on clean baking sheet and bake in a 350u00b0 oven until pale gold beneath skins, about 5 minutes.

4. 4

   Meanwhile, in a 5- to 6-quart pan over high heat, bring broth to a boil. Add orzo, reduce heat, and simmer, stirring occasionally, until orzo is tender to bite and liquid is absorbed, about 10 minutes.

5. 5

   Stir zucchini, walnuts, lemon juice, and walnut oil into orzo. Add more salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.