@capucine.emily: The creamiest One-Pot Zucchini Orzo with Crispy Herby Butter Beans Serves 4 Ingredients For the crispy butter beans 1 can butter beans, drained and rinsed (400 g can / ~240 g drained / 15 oz) 2 tbsp herbs de Provence For the orzo 350 g orzo (about 1¾ cups / 12 oz) 3 medium zucchinis, grated 1 onion, finely chopped 2-3 garlic cloves, minced 3 cups vegetable broth (720 ml) 200 g feta (7 oz block) Juice of ½–1 lemon To serve Grated Parmesan Extra lemon juice (optional) Instructions 1. Roast the butter beans Preheat oven to 200°C / 400°F. Drain and rinse the butter beans. Toss with olive oil, herbs de Provence, salt and pepper. Spread on a baking tray and roast for 20-25 minutes, until golden and crispy. 2. Start the base In a large pan or pot, heat olive oil. Add onion and cook 3-4 minutes until soft. Add garlic and cook 1 minute. Add grated zucchini with a pinch of salt. Cook 5-7 minutes until it softens and releases moisture. 3. Cook the orzo and finish Add the orzo and stir for 1 minute. Pour in the broth and add the crumbled feta. Simmer 10-12 minutes, stirring occasionally, until orzo is cooked, sauce is creamy and slightly loose (add a splash of water if needed). Stir in lemon juice. Taste and adjust seasoning. Serve the creamy orzo topped with crispy butter beans, grated Parmesan and extra lemon juice if you like #zucchini #EasyRecipes #healthydinner #familymeals #vegetarian

Capucine Emily

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Sunday 12 April 2026 15:24:15 GMT