Pesto Orzo with Roasted Zucchini Recipe

Preheat the oven to 400 degrees F (200 degrees C).

Place zucchini in a bowl and season with 2 tablespoons oil garlic powder salt and pepper. Mix until all slices are moistened. Spread on a large baking sheet.

Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned about 10 minutes more.

Meanwhile bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite about 8 minutes. Drain and set aside.

Heat remaining olive oil in a large frying pan and cook onion until starting to brown about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.