Lemon Orzo Salad 🥗
8 oz. orzo
12 oz. zucchini, shredded, about 3 cups
1 tbsp. grated lemon zest plus 3 Tbsp lemon juice
1 tbsp. olive oil
Kosher salt and pepper
3 tbsp. grated Parmesan
1/2 c. fresh basil, chopped
1/4 c. roughly chopped fresh chives
1. Cook orzo per package directions. Drain into colander and immediately fold in zucchini. Let sit 1 minute.
2. Transfer zucchini and orzo mixture to bowl, toss with lemon zest and juice, oil, and 1/4 teaspoon each salt and pepper and let cool completely.
3. Toss with Parmesan, then fold in basil and chives.
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