Corn and Zucchini Orzo Salad (makes Frittata with leftovers!)

4 Sep

As the summer comes to an end, there’s always a rush (at least in my family) to make the most of the summer fruits and vegetables while still in season.

This light and refreshing salad is a nod to savoring summer’s bounty. And if you’re still scrambling for a salad recipe for a Labor Day picnic, this one will do the trick. It feeds a lot and if you reserve some salad, you can make a yummy frittata the next day. You’ll want to save some.

You can really taste each individual ingredient in the salad, but they meld well together at the same time.  The olive oil and lemon dressing provides just enough flavor, allowing the sweet corn, crunchy zucchini, and tangy feta to shine through.


Adapted slightly from Everyday Food Magazine (Sept. 2011 issue)

Serves 6-8 (with 4 cups reserved for frittata)

  • 1 pound orzo
  • 4 tablespoons olive oil, divided
  • 4 large ears of corn, kernels removed
  • 2 medium zucchini, diced
  • ½ small red onion or 2 scallions, chopped
  • Juice of two lemons
  • 1 tablespoon lemon zest
  • ½ cup fresh basil leaves, chopped
  • 2 cups (4 ounces) feta cheese, crumbled
  • Coarse salt and ground pepper


  1. In a large pot of boiling salted water, cook orzo al dente according to package instructions or about 8 minutes. Drain and rinse the pasta under cold water (to stop the cooking). Transfer pasta to a large serving bowl.
  2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium. Add the corn kernels and cook, stirring occasionally, until just tender about 4 minutes.
  3. Add the corn, zucchini, 3 tablespoons olive oil, scallions, lemon juice, and lemon zest to the pasta. Stir in basil and feta. Season with salt and pepper.
  4. If you are making the frittata, transfer 4 cups of the salad to an airtight container and refrigerate for up to 2 days.

While it may be hard to not eat all of the salad, it’s worth saving some to make this frittata. Trust me. It couldn’t be simpler – you’ve already made the base of the frittata and you just need to mix in some eggs.

Plus this isn’t your typical leftover meal. The frittata takes on its own taste, creating a new meal rather than a repeat.

Corn, Zucchini, and Orzo Frittata

Adapted slightly from Everyday Food Magazine (Sept. 2011 issue)

Serves 6-8

  • 4 cups reserved orzo salad (see recipe above)
  • 8 large eggs, lightly beaten
  • ½ cup chopped fresh basil
  • One scallion, chopped (optional)
  • ¼ cup crumbled feta cheese (optional)
  • Coarse salt and ground pepper
  • Parmesan cheese, for sprinkling
  • 1 tablespoon olive oil
  • Lemon wedges, for serving


  1. Preheat oven to 425°F. Combine orzo salad, eggs, basil, scallion, and feta in a large bowl. Season with salt and pepper.
  2. In a large ovenproof nonstick skillet, heat olive oil over medium high, turning pan so olive oil covers all sides. Pour egg mixture into skillet and cook, undisturbed, until edges are set about 3-4 minutes. Sprinkle parmesan cheese on top. Transfer skillet to preheated oven and bake until top is just set and lightly browned, about 15 to 20 minutes.
  3. Remove from oven and let frittata rest for 5 minutes. Invert or slide frittata onto a plate and cut into slices. Tip: To loosen the frittata, run a knife or serving utensil around the edges and gently shake the skillet back and forth until it slides out. Serve with lemon wedges.

Lofty Bites’ Notes

Be careful not to burn yourself on the skillet handle when attempting to turn the frittata… unfortunately, I know from personal experience. In addition to wearing oven mitts, put a towel around the handle.

It’s a must to serve the frittata with lemon wedges as the freshly squeezed lemon really brings out the flavor of the frittata.

3 Responses to “Corn and Zucchini Orzo Salad (makes Frittata with leftovers!)”


  1. Chicken Rollatini stuffed with zucchini, mushrooms, and mozzarella « Lofty Bites - September 9, 2011

    […] Click here for the corn and zucchini orzo salad also pictured in this post. […]

  2. Zucchini, Banana, and Flaxseed Muffins « Lofty Bites - September 15, 2011

    […] rolled in chicken, zucchini in a salad, zucchini in a frittata … and now zucchini in muffins. Apparently I can’t get enough of […]

  3. 2 Meals in 1 « I'm No Expert - September 21, 2011

    […] Source: Lofty Bites […]

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