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.
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
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.