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G-licious Dishes: Grilled Zucchini and Garlic Parmesan Orzo with Tilapia

Ohmigosh. If my mouth could scream with glee, it would. Oh wait….it can. And tonight at dinner…it did. I’ve made the below recipe two other times, but we didn’t have a grill so I sauteed the zucchini. And that will work. But the ultimate decadence was achieved tonight because we DID grill it!! YUMMERS.

This is actually two different recipes that I’ve combined in one meal and I mean this when I say it: it’s in my top 3 favorite meals of all time.

Enough blubbering…the original orzo recipe, which I’ve modified, is from TASTE OF HOME. The zucchini recipe original is in REAL SIMPLE…but again, I altered it.

Garlic Parmesan Orzo


1 cup uncooked orzo pasta

3 teaspoons minced garlic

1/2 stick of lite margarine

1/2 cup grated Parmesan cheese

1/4 cup milk (we used 1 percent…)

2 tablespoons minced fresh parsley

1 teaspoon salt

1/4 teaspoon pepper


1. Cook orzo according to package directions; drain. In a large skillet,

saute garlic in butter until tender. Add the orzo, Parmesan cheese,

milk, parsley, salt and pepper. Cook and stir until heated through.

Yield: 4 servings.

Grilled Zucchini Salad With Lemon and Scallions


3 medium zucchini, halved lengthwise

1 teaspoon plus 1 tablespoon olive oil

5 scallions, sliced

2 tablespoons fresh lemon juice

kosher salt


1. Heat grill to medium-high. Brush the zucchini with 1 teaspoon of the oil and grill until tender, 5 to 7 minutes per side.

2. Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, red pepper, the remaining tablespoon of oil, and 3/4 teaspoon salt. Serve at room temperature.


And then we served it with tilapia seasoned with cajun seasoning…and sauteed. 🙂 I can’t wait for leftovers at lunch tomorrow!

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