Creamy Lemon Zucchini Orzo for a Fresh Flavor Boost

This Creamy Lemon Zucchini Orzo is a delightful, one-pot vegetarian dish celebrating fresh spring flavors.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Orzo Base

1 cup Orzo Pasta can substitute with couscous or quinoa
2 medium Zucchini diced
2 cloves Garlic minced
2 tablespoons Olive Oil can replace with avocado oil or melted butter

For Cooking and Flavor

4 cups Vegetable Broth can use chicken broth for non-vegetarian option
½ cup Parmesan Cheese grated; nutritional yeast for vegan option
1 each Lemon Juice and Zest
to taste Salt
to taste Black Pepper

Equipment

Large pot or deep skillet

Method

Step-by-Step Instructions

Wash and dice the zucchinis into bite-sized pieces and mince the garlic. Set aside while preparing the pot.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the diced zucchini to the pot and cook for 3-4 minutes until slightly soft and vibrant.
Stir in 1 cup of orzo pasta and toast for 1-2 minutes, stirring continuously.
Gradually pour in 4 cups of vegetable broth and bring to a gentle boil for 3-4 minutes.
Reduce heat to low, cover, and let simmer for 10-12 minutes, stirring occasionally.
Remove from heat, stir in the juice and zest of 1 lemon along with ½ cup of grated Parmesan cheese.
Serve warm, garnished with extra Parmesan and fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 400mgPotassium: 550mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

For added flavor, consider adding red pepper flakes, and always check orzo doneness to avoid overcooking. Perfect for meal prep and can be stored in the fridge for up to 3 days or frozen for 2 months.

Tried this recipe?

Let us know how it was!