Orzo with Zucchini, Tomatoes, and 'Goat Cheese'

In place of the goat cheese in the title, crumbled vegan feta (such as Sunergia) works well here. But I was so distracted while cooking that I actually forgot to stir it in! Luckily, I remembered before serving, so sprinkled it on top.

To start, however, cook 16 ounces of orzo according to package directions (I used Whole Foods' house brand). Drain, and toss with 2 teaspoons of olive oil; set aside.

Cut 2 medium-sized zucchini into quarters lengthwise, then thinly slice them. Heat 1 teaspoon olive oil in a large saucepan over medium heat; add the zucchini and cook for 7 minutes, stirring frequently. Add 1 minced garlic clove and continue to cook for 3 minutes, stirring frequently.

Add 1/4 cup chopped fresh parsley, 1 teaspoon minced fresh oregano (use 1/4 tsp. dried oregano if you prefer), 1/4 tsp. salt, 1/ 4 tsp. black pepper, 1 (14-ounce) can of diced tomatoes with garlic and oregano, and 1 (7-ounce) jar of roasted red bell peppers, drained and diced in advance. Cook for 5 minutes.

Note: you'll probably find that the canned diced tomatoes come with garlic, oregano and basil - I assumed that this was what the original recipe had in mind.

Here's where you stir in the 'cheese' - 1/2 cup shredded vegan cheese in place of Parmesan (I used the rice vegan mozzarella from Galaxy Foods) and 1/2 cup crumbled vegan feta in place of goat cheese... and here's where I forgot the 'goat cheese'! Doh.

You'll have 6 servings of 1 and 1/3 cups and 430 calories each. If you want this to be a make-ahead dish, assemble it all the way, and then transfer to a 2 and 1/2 quart casserole dish; refrigerate up to a day ahead of time. Bake at 375 degrees for 30 minutes just before serving.

Cost:
orzo $1.99
zucchini $1.87
fresh oregano $2.49
canned diced tomatoes with garlic and oregano $1.19
roasted red bell peppers $2.79
rice vegan mozzarella $
vegan feta $3.69