Orzo with Zucchini, Tomatoes, and Goat Cheese

The Casserole Queens Make-a-Meal Cookbook, p. 79

1 (16-ounce) package orzo

1 tablespoon olive oil

2 medium zucchini, quartered lengthwise and thinly sliced

1 garlic clove, minced

1 (14.5-ounce) can diced tomatoes with garlic and oregano, drained

1 (7-ounce) jar roasted red bell peppers, drained and chopped

¼ cup chopped fresh parsley

1 teaspoon chopped fresh oregano

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup freshly grated Parmesan cheese (2 ounces)

½ cup crumbled goat cheese

Prepare the orzo according to package directions, omitting any salt and fat. Drain, and toss with 2 teaspoons of the olive oil.

Heat the remaining 1 teaspoon of oil in a large saute pan set over medium heat. Add the zucchini and cook, stirring, for 7 minutes. Add the garlic and cook, stirring, for 3 minutes. Add the tomatoes, roasted red peppers, parsley, oregano, salt, and pepper. Cook for 5 minutes or until thoroughly heated. 

Remove the pan from the heat and stir in the orzo. If you plan to serve the dish hot, stir in the Parmesan and the goat cheese now. 

If serving it chilled, refrigerate the dish for at least 2 hours and toss with the cheese before serving.

Letting the cheese get all melty is much tastier than the alternative, imho.

My Rating: 4/5 "Comforting freshness! The cheese combination is great - I could have handled more of it in the dish, actually. The consistency is great and it even stays great as leftovers. Great paired with a nice savory meat!"