Zucchini Tomato Orzo
Each week I try to carefully plan out each meal I want to have during the week, trying to utilize items I might already have, like pasta, rice, beans, etc. I do this to save money and time at the grocery store since I have a specific list that I almost never veer from. This way of meal planning also cuts down on the amount of food waste I have each week since I am generally only buying items that I need. Eating simply and eating foods that are “in-season” also helps in creating delicious budget friendly meals.
Every year my mother plants a small garden with herbs, cucumbers, tomatoes, zucchini, etc. and every year we end up with more zucchini than we know what to do with. This recipe is an adaptation of a zucchini recipe that my grandmother makes every year during the summer at the peak of zucchini season. I tried to make this recipe as basic as possible by using dried herbs and no oil, but feel free to add fresh herbs especially if they are from your garden!
3 small zucchini’s (~4 cups), cut into bite size pieces
2 garlic cloves, minced
14.5oz can of no salt added diced tomatoes
1/3 of the can of tomatoes full of water
1 Tbsp. dried basil
3oz fresh spinach
½ cup orzo
Salt & pepper to taste
Optional toppings- nutritional yeast, vegan Parmesan cheese, red pepper flakes
Add zucchini, tomatoes, garlic and water to a medium sized saucepan and bring to a boil. Lower heat to a simmer and add basil and orzo. Simmer until orzo is tender (about 15 minutes), adding more water if need be. When orzo is almost done stir in spinach to wilt and remove from the heat. Season with salt and pepper at the end.
Top with nutritional yeast, vegan parmesan cheese and red pepper flakes!
Makes approximately 2 main dish servings or 4 side dish servings.
Approximate Nutrition Info Per Serving (Half of recipe or ~584g) (from cronometer.com)
Cost per serving(as main dish) ~$2.50