Go Back Email Link
–+ servings
Sheet pan dinner of roasted zucchini orzo beside a bright window.

Roasted Zucchini Orzo (With Chickpeas and Feta)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 pounds (900 g) zucchini (about 4 medium) cut into bite-size pieces
  • 1 can chickpeas (15 oz / 400 g), drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 cup (200 g) orzo

For the Sauce

  • 2 tablespoons extra virgin olive oil
  • ½ lemon juice and zest
  • 1 tablespoon mustard Dijon or yellow
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon salt or more to taste + black pepper
  • 1 clove garlic grated
  • ⅓ cup (40 g) olives Kalamata, Castelvetrano, or Taggiasca – pitted
  • ½ cup (75 g) crumbled feta or more to taste
  • ¼ cup (1 handful) fresh parsley or basil – chopped

  • Roast Zucchini: Preheat the oven to 430°F (220°C).
    Cut 2 pounds zucchini into bite-size half-moons. Add them to a large sheet pan with 1 can chickpeas, rinsed and drained well.
    Drizzle with olive oil and season with 2 teaspoons smoked paprika, salt, and black pepper.
    Toss well, spread into a single layer, and roast for 25 to 30 minutes, until the zucchini is browned and the chickpeas are lightly crisp.
    Step 1 Roasted zucchini and chickpeas browned and caramelized after baking on sheet pan.
  • Make Dressing: While the vegetables roast, whisk together 2 tablespoons extra virgin olive oil, the zest and juice of ½ lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 clove garlic, ½ teaspoon salt, and a few twists of black pepper.
    About 10 minutes before the zucchini is ready, cook 1 cup orzo in salted boiling water until just al dente. Drain well, but don't rinse.
    Step 2 Lemon mustard dressing whisked with olive oil, garlic, oregano, and honey.
  • Toss Together: Transfer the hot orzo straight onto the sheet pan with the roasted zucchini and chickpeas. Add ⅓ cup olives, ½ cup crumbled feta, ¼ cup fresh parsley, and pour over the dressing.
    Gently fold everything together right on the pan until the orzo is evenly coated and has soaked up the flavorful juices from the roasted vegetables.
    Step 3 Roasted zucchini orzo gently tossed together on the sheet pan until combined.
  • Serve: Serve warm with an extra squeeze of fresh lemon juice, more chopped parsley, and a little extra crumbled feta over the top.
    Step 4 Roasted zucchini orzo finished with parsley, feta, and fresh lemon before serving.
Substitutions
  • Zucchini → Yellow summer squash, eggplant, broccoli, cauliflower, bell peppers, Brussels sprouts, or a mix of your favorite roasting vegetables.
  • Chickpeas → Cannellini beans, butter beans, or cooked lentils.
  • Extra virgin olive oil → Avocado oil.
  • Smoked paprika → Sweet paprika or a pinch of ground cumin.
  • Orzo → Quinoa, pearl couscous, farro, ditalini, small shells, or gluten-free orzo.
  • Lemon → Red wine vinegar.
  • Mustard → Whole grain mustard, Dijon, or yellow mustard.
  • Honey → Maple syrup or agave.
  • Dried oregano → Italian seasoning or dried thyme.
  • Garlic → Omit it or use garlic-infused olive oil.
  • Olives → Capers or chopped sun-dried tomatoes.
  • Feta → Goat cheese, ricotta salata, or dairy-free feta.
  • Fresh parsley → Fresh basil, dill, or mint.
 
 
QR Code linking back to recipe