8 cups chicken broth
1/2 cup olive oil
5 cloves garlic (thinly sliced)
4 cups zucchini or yellow squash (diced or grated)
1/2 cup white wine
1 lb. orzo
1/4 cup lemon juice
3 Tbsp lemon zest
1 1/2 cup feta cheese (mashed)
feta crumbs
spices (as desired – fennel, mint, dill)
Heat broth.
Saute garlic and zucchini in olive oil, 10 minutes. Add wine and orzo. Add 3 cups broth and more as needed, 20 minutes.
Remove from heat. Add lemon and feta.
Garnish with feta crumbs and spices.
Serves 6 as main course or 8 as side dish.
