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Ingredients

• 6 ounces large black olives, pitted and chopped
• 2 cups cherry tomatoes, halved
• 2 tablespoons fresh dill, chopped
• 2 cloves garlic, minced
• Juice of 1 lemon
• Kosher salt
• Olive oil
• 1 pound orzo
• 4 ounces queso fresco, crumbled
• 1 cup white mushrooms, chopped
• 1/2 medium yellow onion, diced
• 2 zucchini, halved and sliced

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Cook orzo according to package directions.
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Step 2

• Drain and set aside.Swirl a bit of olive oil in a wide pan. When hot, add garlic, zucchini, tomatoes, mushrooms, onions and olives. Toss well. Cook until softened, approximately 5-7 minutes.
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• Length: 7 minutes

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Step 3

• Add orzo to pan, along with lemon juice. Fold everything together to combine.Stir in cheese and salt to taste.
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