Mediterranean Grilled Zucchini with Orzo, Feta & Pesto
Total Time: 30 minutes (10 minutes prep, 20 minutes cook)
Serves: 4
This Mediterranean Grilled Zucchini with Orzo, Feta & Pesto is a bright, flavorful dish that brings together smoky grilled zucchini, tender orzo, and a fresh homemade basil pesto. It’s the perfect balance of creamy, herby, and tangy — a light yet satisfying meal that works as a main course or side. Whether you serve it warm or chilled, it’s pure summer freshness in a bowl, any time of year.
Ingredients
For the Salad
2 medium zucchinis, sliced lengthwise into ¼-inch strips
1 cup dry orzo pasta
1 tbsp olive oil (for grilling)
Salt and pepper, to taste
½ cup crumbled feta cheese
½ cup cherry tomatoes, halved
¼ cup red onion, finely sliced
2 tbsp pine nuts (optional, toasted)
Fresh basil leaves, for garnish
For the Pesto
1 cup fresh basil leaves
¼ cup olive oil
2 tbsp pine nuts (or walnuts)
1 garlic clove
2 tbsp grated Parmesan cheese
Juice of ½ lemon
Salt and pepper, to taste
Instructions
Cook the Orzo:
Bring a medium pot of salted water to a boil. Add the orzo and cook according to the package directions (usually 8–10 minutes). Drain, rinse under cool water, and set aside.
Grill the Zucchini:
While the orzo cooks, heat a grill pan (or outdoor grill) over medium-high heat. Brush the zucchini slices with olive oil and season with salt and pepper.
Grill for 2–3 minutes per side until tender and nicely charred. Set aside to cool slightly, then cut into bite-sized pieces.
Make the Pesto:
In a food processor or blender, combine basil leaves, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper. Pulse until roughly blended.
Slowly drizzle in the olive oil while blending until smooth. Taste and adjust seasoning.
Assemble the Salad:
In a large bowl, combine cooked orzo, grilled zucchini, cherry tomatoes, red onion, and toasted pine nuts (if using). Add pesto and toss until everything is evenly coated.
Add the Finishing Touches:
Gently fold in the crumbled feta and garnish with fresh basil leaves. Serve warm, at room temperature, or chilled — it’s delicious every way.
Tips & Variations
Grilling Tips for Zucchini:
Slice the zucchini evenly (about ¼ inch thick) so they grill consistently.
Don’t overcrowd the grill pan — give each slice space to char properly.
If you don’t have a grill, a stovetop grill pan or even roasting the zucchini in the oven at 425°F (220°C) for about 15 minutes works just as well.
Perfect Orzo Every Time:
Stir occasionally while boiling so it doesn’t clump.
Rinse the orzo under cool water after draining to stop the cooking process and keep it fluffy.
For more flavor, cook it in vegetable or chicken broth instead of plain water.
Customize Your Pesto:
No basil? Try arugula, spinach, or a mix of herbs.
Swap pine nuts for walnuts, almonds, or cashews if you want a different flavor or to save on cost.
Add a little extra lemon juice for brightness, or a pinch of chili flakes for gentle heat.
Cheese Options:
Feta gives a salty, tangy Mediterranean flavor, but you can also use goat cheese, Parmesan, or crumbled ricotta salata.
For a dairy-free version, skip the cheese or use a plant-based alternative.
Add More Mediterranean Flair:
Toss in a handful of kalamata olives, roasted red peppers, or artichoke hearts.
Add grilled chicken or shrimp if you want to turn it into a heartier main dish.
Serving Styles:
Serve it warm as a main or chilled as a refreshing salad.
It also works great as a side dish alongside grilled fish, chicken, or kebabs.
Make Ahead & Storage:
You can prepare everything in advance — the pesto, the grilled zucchini, and the cooked orzo.
Toss together right before serving for the freshest taste.
Keeps well in the fridge for up to 3 days. If serving later, drizzle with a touch of olive oil before eating to revive the flavors.
Toast the Pine Nuts Carefully:
Toast them in a dry skillet over medium heat for about 2–3 minutes, stirring often. They burn fast but make a big difference in flavor when lightly golden.
Q&A
Q: Can I make this recipe ahead of time?
A: Yes. You can cook the orzo, grill the zucchini, and make the pesto up to a day in advance. Combine everything just before serving for the best texture and flavor.
Q: What can I use instead of orzo?
A: You can swap orzo with couscous, quinoa, or small pasta shapes like ditalini or farfalline. Each gives a slightly different texture but works beautifully.
Q: Can I make this without a grill?
A: Absolutely. Roast the zucchini in the oven at 425°F (220°C) for about 15 minutes, or sauté it in a pan over medium-high heat until golden and tender.
Q: How long does it last in the fridge?
A: Store leftovers in an airtight container for up to 3 days. If the salad seems a bit dry when reheating or serving cold, add a drizzle of olive oil or a spoon of extra pesto.
Q: Can I make it vegan?
A: Yes! Replace the Parmesan and feta with vegan cheese alternatives or simply omit them. The pesto will still taste amazing thanks to the basil, nuts, and lemon.
Q: Can I use store-bought pesto?
A: Definitely — if you’re short on time, a good-quality store-bought pesto works fine. Just add a squeeze of lemon juice or a drizzle of olive oil to freshen it up.
Nutrition
(per serving, based on 4 servings)
(Approximate values — may vary depending on ingredients used)
Calories: ~360
Protein: 11g
Fat: 22g
Carbohydrates: 30g
Fiber: 3g
Sugar: 4g
Sodium: ~370mg
Conclusion
This Mediterranean Grilled Zucchini with Orzo, Feta & Pesto is fresh, vibrant, and versatile — a perfect example of how simple ingredients can create something special. The grilled zucchini brings smoky depth, the feta adds creaminess, and the homemade pesto ties it all together with bright, herby flavor.
Serve it warm for a comforting meal or chilled for a light summer salad. It’s easy enough for a weeknight yet elegant enough to serve at a gathering. No matter how you enjoy it, this dish captures the heart of Mediterranean cooking: fresh, balanced, and full of life.