Orzo with Zucchini and Tomato Quick Summer Side

Q: How long does Orzo with Zucchini and Tomato take to make?

This recipe is a quick weeknight winner — about 15 minutes active prep and 12–15 minutes cook time, so roughly 27–30 minutes total. Most of the time is hands-off while the orzo cooks; multitask by sautéing the onion and zucchini while the pasta boils to save a few minutes. For faster service, use pre-chopped veg or frozen cherry tomatoes in a pinch.

Q: Can I make Orzo with Zucchini and Tomato ahead of time and how should I store it?

Yes — cook the orzo and sauté the vegetables separately, then toss them together just before serving for the freshest texture. Store leftovers in an airtight container in the fridge for 3–4 days; reheat gently in a skillet with a splash of water or olive oil to restore creaminess, or serve at room temperature for a packed-lunch salad. Freezing is possible without dairy (skip or add cheese after thawing), but texture of zucchini can become softer once frozen.

Q: How do I keep the zucchini from getting mushy?

Sauté zucchini over medium-high heat in a single layer so it browns quickly — aim for light golden edges and just-tender centers rather than long, slow cooking. Cut the rounds uniformly (about 1/3 inch) so everything cooks evenly, and add the tomatoes last so they don’t overcook. If you’re finishing the orzo in the pan, toss briefly to avoid additional steam-softening.

Q: Can I make this dish vegan or add protein to turn it into a main course?

Absolutely — to make it vegan, omit the Parmesan and butter and finish with extra-virgin olive oil, lemon zest, and a sprinkle of nutritional yeast for umami. For a heartier main, stir in cooked shrimp, diced grilled chicken, or white beans; toasted pine nuts or a handful of chopped walnuts add both protein and texture. Swap orzo for whole-grain orzo or add a cup of chickpeas for more fiber and sustained energy.

Q: Is Orzo with Zucchini and Tomato healthy — what are the nutrition highlights and simple swaps?

As a side, a typical serving is around 300–400 kcal with about 10 g protein and 3–4 g fiber — light and balanced for summer meals. To lower calories or carbs, reduce the pasta portion, use whole-wheat orzo, or bulk up on vegetables and beans for more fiber and protein; to cut sodium, use less added salt and a smaller amount of cheese. A finishing squeeze of lemon and fresh basil boosts flavor without extra calories, so you’ll eat more of the good stuff and need less salt.

Orzo with Zucchini and Tomato Quick Bright Summer Side

By Emma SterlingOctober 1, 2025

4.33 (3 Ratings)

Table of Contents

Quick Hook

Orzo with Zucchini and Tomato is my go-to summer side. I make it when zucchini piles up. It tastes bright, lemony, and just a little cheesy.

Oh my gosh, it's basically sunshine in a bowl.

I once fed this to picky eaters. They asked for seconds, no shame. As one friend said, "This tastes like summer in a bowl."

Brief Overview

This dish comes from simple Mediterranean home cooking. Think coastal kitchens and quick weekday meals.

Difficulty is easy. No fancy skills required. Total time is 27– 30 minutes from start to finish.

Yields about 4 servings as a side. It also stretches to 3 light mains.

This recipe sits next to classics. It’s a cousin to Orzo Salad With Zucchini And Feta and Lemon Basil Orzo with Vegetables.

You can also twist it into a One Pan Creamy Lemon Feta Zucchini Orzo or a Creamy Zucchini Orzo variation.

Main Benefits

Top health win: it's veggie forward and light. Zucchini and cherry tomatoes give vitamins and fiber.

Perfect for quick weeknight dinners. It’s also an Easy Summer Pasta Side Dish for barbecues. The dish pairs well with grilled chicken or salmon.

What makes this recipe special is the balance. Garlic and Parmesan add savory depth. Lemon and basil lift everything. The reserved pasta water binds flavors into a glossy finish.

I learned that trick the hard way. Once I skipped the pasta water. The orzo went dry. Never again.

This also plays nicely with other versions. Try Vegetarian Orzo with Garlic and Parmesan or turn it into an Orzo Salad With Zucchini And Feta for picnics.

For busy nights, it’s my Quick 30-minute Orzo Recipe go-to.

I’ll keep this short and practical. Next, we move into the ingredients. Ready for the simple list and notes on swaps? Let’s head right to the ingredients and get chopping.

Ingredients & Equipment

I call this my lazy summer winner. It cooks fast. It tastes like sunshine. This section lists what you need for Orzo with Zucchini and Tomato. Think quick, bright, and pantry friendly.

Main Ingredients

Pasta stage:

Dry orzo: 1 1/2 cups (250 g) .
Salt for pasta water: 1 1 1/2 tbsp .

Aromatics and fat:

Extra virgin olive oil: 2 tbsp (30 ml) .
Unsalted butter (optional): 1 tbsp (14 g) .
Small onion or shallot: 1 small (85 115 g) .
Garlic: 2 cloves (about 6 g) .

Vegetables:

Zucchini: 2 medium (350 400 g) . Cut into 1/3 inch (8 mm) half moons.
Cherry tomatoes: 1 pint (300 350 g) . Halve before cooking.

Finishing:

Lemon: zest and juice of 1/2 lemon .
Fresh basil: 1/3 cup (10 12 g) torn.
Grated Parmesan: 1/3 1/2 cup (30 50 g) .
Black pepper and red pepper flakes: to taste.
Reserved pasta water: 1/3 cup (80 ml) .

Quality indicators (key items):

Orzo: firm, dry grains, no clumps.
Olive oil: fruity and peppery aroma.
Zucchini: glossy skin, no soft spots.
Tomatoes: firm, bright color, not mealy.
Parmesan: aged, nutty, not powdery.

Seasoning Notes

Essential spice combos:

Garlic, lemon, basil, and Parmesan. Classic and bright.
Garlic, crushed red pepper, and olive oil. For heat.

Flavor enhancers and aromatics:

A splash of reserved pasta water binds sauce.
A pat of butter makes it silky.
A pinch of salt at the end lifts flavors.

Quick substitutions:

Swap Parmesan for feta for a tangy twist.
Use lemon vinegar if lemons are missing.
Swap basil for parsley or oregano.

Equipment Needed

Essential tools only:

Large pot for boiling.
Large skillet (10 12 inch).
Colander.
Wooden spoon or spatula.
Microplane or zester.

Common household alternatives:

Use a deep frying pan instead of skillet.
Use a fine mesh sieve for draining.

I once turned this into a One Pan Creamy Lemon Feta Zucchini Orzo for guests. They loved it. Honestly, this is my go-to Quick 30-minute Orzo Recipe for summer.

Try it as a Creamy Zucchini Orzo or as an Orzo Salad With Zucchini And Feta next time.

Cooking Method

Prep Steps

Get your mise en place ready. Chop the zucchini into 1/3 inch half moons. Halve the cherry tomatoes. Mince the garlic and zest half a lemon.

Measure 1 1/2 cups orzo and 2 tbsp olive oil. Prep saves time. Honestly, it’s a game changer.

Safety first. Keep garlic low and watch oil temperature. Burnt garlic tastes bitter. Boil pasta water at 100° C ( 212° F) . Salt it well.

I love this one. It reminds me of spooning a bowl of One Pan Creamy Lemon Feta Zucchini Orzo. My friends call it summer in a spoon.

step-by-step Process

Bring a large pot to a rolling boil. Salt the water generously.
Cook orzo 8– 10 minutes until al dente. Reserve 1/3 cup pasta water, then drain.
Heat a large skillet over medium . Add 2 tbsp olive oil. Sauté onion 2– 3 minutes until translucent.
Add garlic and cook 30 seconds . Add zucchini. Sauté over medium high for 4– 5 minutes until edges brown.
Toss in tomatoes and salt. Cook 2– 3 minutes until tomatoes soften but hold shape.
Add orzo, lemon zest, juice, Parmesan, and basil. Stir and add reserved water a splash at a time. Finish with butter if desired.

Visual cues matter. Look for light browning on zucchini edges. Tomatoes should be soft but intact. The orzo should look glossy. The finish should be lightly saucy, not soupy.

Pro Tips

Use hot pan technique. It gives zucchini color fast. Don’t overcrowd the skillet. Work in a single layer.

Common mistakes to avoid. Overcook zucchini until mushy. Skip seasoning early and you’ll get bland orzo. Don’t dump all pasta water at once.

make-ahead option. Cook orzo and veggies separately. Toss together before serving. Reheat gently with a splash of water.

If you love Creamy Zucchini Orzo or an Orzo Salad With Zucchini And Feta, this hits that vibe. It’s a Quick 30-minute Orzo Recipe and a perfect Easy Summer Pasta Side Dish.

Try it with grilled chicken. You’ll thank me later.

Recipe Notes quick tips and little confessions

I still remember the first time I made Orzo with Zucchini and Tomato. I overcooked the zucchini. It turned into mush.

Lesson learned. Cook zucchini until just tender. You want a slight bite and a hint of browning.

This is a Quick 30-minute Orzo Recipe. Total time feels like dinner magic. Keep a splash of pasta water on hand.

It binds the sauce. Seriously, reserve about 1/3 cup of the pasta water before draining.

Serving Suggestions make it sing

Treat this like an Easy Summer Pasta Side Dish. Plate the orzo warm. Top with torn basil and extra Parmesan.

Try it next to grilled lemon herb chicken or pan-seared salmon. For a Mediterranean twist, fold in crumbled feta and olives for an Orzo Salad With Zucchini And Feta vibe.

If you want creamy, add a spoon of feta and swirl. Think One Pan Creamy Lemon Feta Zucchini Orzo or Creamy Zucchini Orzo energy.

Drinks? A chilled dry Rosé or sparkling water with lemon works wonders.

Storage Tips keep it fresh

Cool quickly. Transfer to an airtight container. Refrigerate up to 3 days . Reheat gently in a skillet with a splash of water or olive oil.

Don’t microwave like it’s a frozen pizza. Stir often.

Freezing? Not ideal. Orzo and tomatoes lose texture. If you must, freeze only cooked orzo without tomatoes. Thaw overnight and refresh in a hot pan.

Variations small swaps, big impact

For a vegetarian boost, try Vegetarian Orzo with Garlic and Parmesan and add white beans. Want a lighter swap? Use summer squash or asparagus for seasonal flair.

In late summer, try a Zucchini and Cherry Tomato Orzo Recipe with extra basil. For bold flavor, make Lemon Basil Orzo with Vegetables and toss with lemon zest.

Nutrition Basics simple facts

This side is light and veggie forward. Expect moderate carbs and around 10 grams of protein per serving. Olive oil and zucchini give healthy fats and fiber.

Parmesan adds calcium. It’s a smart Side Dishes Easy choice.

Honestly, this dish saved many weeknights for me. Try it. Tweak it. Have fun. You’ve got this.

Frequently Asked Questions

How long does Orzo with Zucchini and Tomato take to make?

This recipe is a quick weeknight winner about 15 minutes active prep and 12 15 minutes cook time, so roughly 27 30 minutes total. Most of the time is hands off while the orzo cooks; multitask by sautéing the onion and zucchini while the pasta boils to save a few minutes.

For faster service, use pre-chopped veg or frozen cherry tomatoes in a pinch.

Can I make Orzo with Zucchini and Tomato ahead of time and how should I store it?

Yes cook the orzo and sauté the vegetables separately, then toss them together just before serving for the freshest texture. Store leftovers in an airtight container in the fridge for 3 4 days; reheat gently in a skillet with a splash of water or olive oil to restore creaminess, or serve at room temperature for a packed lunch salad.

Freezing is possible without dairy (skip or add cheese after thawing), but texture of zucchini can become softer once frozen.

How do I keep the zucchini from getting mushy?

Sauté zucchini over medium high heat in a single layer so it browns quickly aim for light golden edges and just tender centers rather than long, slow cooking. Cut the rounds uniformly (about 1/3 inch) so everything cooks evenly, and add the tomatoes last so they don’t overcook.

If you’re finishing the orzo in the pan, toss briefly to avoid additional steam softening.

Can I make this dish vegan or add protein to turn it into a main course?

Absolutely to make it vegan, omit the Parmesan and butter and finish with extra virgin olive oil, lemon zest, and a sprinkle of nutritional yeast for umami. For a heartier main, stir in cooked shrimp, diced grilled chicken, or white beans; toasted pine nuts or a handful of chopped walnuts add both protein and texture.

Swap orzo for whole grain orzo or add a cup of chickpeas for more fiber and sustained energy.

Is Orzo with Zucchini and Tomato healthy what are the nutrition highlights and simple swaps?

As a side, a typical serving is around 300 400 kcal with about 10 g protein and 3 4 g fiber light and balanced for summer meals. To lower calories or carbs, reduce the pasta portion, use whole wheat orzo, or bulk up on vegetables and beans for more fiber and protein; to cut sodium, use less added salt and a smaller amount of cheese.

A finishing squeeze of lemon and fresh basil boosts flavor without extra calories, so you’ll eat more of the good stuff and need less salt.