A light orzo skillet with zucchini, corn, lemon, and parmesan.
25 gParmesan cheese
160 gZucchini
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100 gCorn
2 clovesGarlic
1.5 tbspLemon Juice
1 tbspCooking oil
1 cupOrzo
To tasteSalt
To tasteBlack Pepper
Boil the orzo for 8 minutes until tender, then drain.
Dice the zucchini and mince the garlic.
Heat cooking oil and cook zucchini, corn, and garlic for 6 minutes.
Toss in the orzo, lemon juice, parmesan, salt, and black pepper.