Serves 4 to 5
2 tbsp (30 ml) neutral-flavoured oil
2 zucchinis, cut into ½-in (1.25 cm) cubes
4 cups (1 L) orzo, cooked and cooled
¼ cup (60 ml) olive oil
½ lemon, juice only
1 cup (250 ml) Parmesan, grated
½ cup (125 ml) pine nuts, toasted
1 cup (250 ml) sun-dried tomatoes, chopped


  1. In a large cast iron skillet on medium heat, heat oil. Add zucchini. Cook for 10 to 15 minutes stirring occasionally. Zucchini should still firm with a bit of colour. Remove from pan and set aside.
  2. In a large mixing bowl, add cooled orzo. Dress with ¼ cup (60 ml) olive oil, lemon juice and season to taste. Go easy on salt because sun-dried tomatoes can be salty. Add cooled zucchini, Parmesan, toasted pine nuts and sun-dried tomatoes. Stir and serve.
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