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Orzo and Zucchini Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1908
Energy (kCal)163.59
Carbohydrates (g)0.9918
Total fats (g)18.015
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely. | 2. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper. | 3. Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orzo 1 cup - - - -
    olive oil 4 teaspoons divided 159.12 0.0 0.0 18.0
    zucchini lengthwise 2 quartered sliced - - - -
    salt black pepper to taste ground - - - -
    torn basil 1/2 cup - - - -
    white wine vinegar 1 tablespoon - - - -
    garlic 1 clove chopped 4.47 0.9918 0.1908 0.015

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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