Zucchini Orzo, Zucchini

20240712 #breakfastdiary 1115, 22°C/mostly cloudy, 38min/exercise(S) I agonize over it every single morning. How to name today's breakfast so it's neither too long nor too short, holding back from attention-grabbing phrasing, keeping it as easy and plain as possible, while still showing off its charm as much as possible. Of course, since there's never enough time, most days I just name it after one or two of the day's main ingredients and hit share. For instance, instead of some overwrought, magazine-style name like "Namyangju zucchini oiled with herb-infused aroma, crushed walnuts pan-toasted for that handmade touch, and organic orzo wrapped in a vinaigrette elevated with lemon juice and dill," today's breakfast is simply #zucchiniorzo. Like that. Toast a handful of walnuts in a dry pan, no oil. Boil 1/2 cup of orzo in salted water for however long the package indicates. (Usually short pastas like this take under 5 minutes.) Slice zucchini, heat a pan with olive oil, add minced garlic, and sauté with salt, pepper, and mixed herbs. Over the seared zucchini, pour a vinaigrette made from the orzo, 1 of lemon juice, and dill, mix evenly, and top with hand-crushed walnuts.

Inspired by @lucy_and_lentils