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  • kcsimos

broccoli zucchini kritharaki

Prep: 10min | Cooking: 20min

Complexity: 1/5


(serves 4)

  • 1 broccoli head, ca. 400g, florets separated and stem peeled and finely diced

  • 1 zucchini, diced

  • 1 onion, finely diced

  • 2 garlic cloves, minced

  • 300g kritharaki ('orzo')

  • 1 litre vegetable stock

  • 150g feta, crumbled

  • salt, pepper, olive oil

  • 2 tbsp chopped parsley

  • 1 tbsp butter

  • Optional: 1/2 cup milk


Heat oil in a pan and sauté the onion. Once translucent, add the garlic and zucchini. Season with a little salt. Then add the broccoli and season with a little salt again. Add the kritharaki and mix for 2-3 min.

Extinguish with the stock. Once simmering, cover with lid and cook for 10 min, mixing once after 5 min. Uncover and simmer another 10 min, mixing again after 5 min. Add the milk also after 5 min if using.

There should be just a little extra liquid left in the pan by this point. Remove from heat.

Add the feta, parsley, butter, and give it a good mix. Leave for a few min for the last excess liquid to be absorbed by the pasta.

Season to taste with salt and pepper.

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