Ingredients

The following ingredients have 6 Servings
  • 5 to 6 small zucchini (chopped into bite-sized pieces)
  • Kosher salt and freshly cracked black pepper (to taste)
  • 1 pound orzo
  • 4 tablespoons extra virgin olive oil (divided)
  • 2 cups corn kernels
  • 1 small red onion (diced)
  • 1 jalapeno (seeded and diced)
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice (about 3 lemons)
  • 1 cup fresh basil leaves (julienned)
  • 4 ounces feta (crumbled)

Instruction

  • Chop the zucchini and place them into a colander. Toss with salt and allow them to sit in the sink or over a bowl for about 20 minutes.
  • Salting watery vegetables, draws some of the water out, to avoid your dishes from becoming too diluted, or soggy. I always salt eggplant before I cook it. This process is known as disgorging vegetables. 15 to 20 minutes of salt can make a world of difference in your dishes!
  • Meanwhile, cook the orzo according to package directions in a large pot of heavily salted boiling water. Drain and rinse with cold water to stop it from cooking. Drain well, then transfer to a large bowl.
  • In a large, deep pan over medium heat, heat 1 tablespoon of the oil. Add the corn; cook until tender, about 3 to 5 minutes, stirring occasionally. Add the rest of the oil, zucchini jalapeno and onion to the pan saute until tender and warmed through, about 2 to 3 minutes.
  • Add the orzo, lemon zest and juice and season with salt and pepper, to taste. Toss with basil and feta cheese.