Directions:
- Rinse and dry zucchini; cut each in half lengthwise, then cut crosswise into 1/4-inch-thick slices.
- In a bowl, mix zucchini with olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Divide mixture equally between two baking sheets, each 12 by 15 inches, and spread zucchini in a single layer.
- Bake at 400° until zucchini is tender when pierced, 8 to 10 minutes. Pour back into bowl. Rinse and dry one baking sheet.
- Put walnut pieces on clean baking sheet and bake in a 350° oven until pale gold beneath skins, about 5 minutes.
- Meanwhile, in a 5- to 6-quart pan over high heat, bring broth to a boil. Add orzo, reduce heat, and simmer, stirring occasionally, until orzo is tender to bite and liquid is absorbed, about 10 minutes.
- Stir zucchini, walnuts, lemon juice, and walnut oil into orzo. Add more salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.23 Kcal (1311 kJ) | ||
| Calories from fat | 187.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.82g | 32% | |
|---|---|---|---|
| Cholesterol | 5.92mg | 2% | |
| Sodium | 1182.05mg | 49% | |
| Potassium | 1030.57mg | 22% | |
| Total Carbs | 20.59g | 7% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 11.56g | 23% | |
| Vitamin C | 71mg | 118% | |
| Iron | 1.9mg | 11% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 55.23 Kcal (231 kJ) | ||
| Calories from fat | 33.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 32% | |
|---|---|---|---|
| Cholesterol | 1.04mg | 2% | |
| Sodium | 208.44mg | 49% | |
| Potassium | 181.73mg | 22% | |
| Total Carbs | 3.63g | 7% | |
| Sugars | 0.49g | 11% | |
| Dietary Fiber | 0.65g | 15% | |
| Protein | 2.04g | 23% | |
| Vitamin C | 12.5mg | 118% | |
| Iron | 0.3mg | 11% | |
| Calcium | 10mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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