Orzo with Zucchini Bright Mediterranean Summer Orzo
Quick Hook
Orzo with Zucchini is a bright Mediterranean summer orzo I make when squash is cheap. I love the lemon hit and the salty Parmesan finish. Oh my gosh, it tastes like sunshine.
Quick story. I once overcooked the zucchini. It turned mushy and sad. Lesson learned: sear it briefly for color and bite.
Fun stat: zucchini is about 95% water. It keeps the dish light. That’s why this feels like a Healthy Orzo Pasta Dish .
Brief Overview
This recipe nods to coastal Italy and Greece. It’s a true Mediterranean summer orzo vibe.
Difficulty is easy. Prep takes 15 minutes. Cooking adds 20 minutes. Total time is 35 minutes.
Yields four main servings. Or serve six as a side dish. It’s great warm or at room temperature like an Orzo Pasta Salad .
Main Benefits
Top perk: it’s nutritious and low in fat. Zucchini brings vitamins and texture. This makes a solid Healthy Vegetable Orzo Dish .
Perfect for weeknights. It’s an Easy weeknight orzo win. Toss in shrimp and you have dinner done.
What makes it special is the balance. Bright lemon, nutty cheese, and tender orzo. Call it my version of Skinnytaste Pasta Primavera .
I always add extra lemon. It wakes the whole bowl up.
Why this recipe rocks: one pan mostly. Minimal cleanup. It’s basically a One-pan orzo recipe . I love dishes like that after a long day.
If you want a creamier finish, stir in butter or mascarpone. For a protein boost, add grilled chicken. I often make Zucchini orzo with Parmesan for guests. They always ask for seconds.
Serving idea: pair with grilled lemon chicken. Or bring it to a potluck as a Health Dinner option. People usually love it.
Ready to cook? Grab your skillet and a pan. Next, we’ll move into the ingredients and exact amounts.
Ingredients & Equipment
Main Ingredients
For the base:
- 8 oz (225 g) dry orzo pasta.
- 3 tbsp (45 ml) extra virgin olive oil, divided.
- 1 small yellow onion or 2 shallots (about 3/4 cup / 100 g ), finely chopped.
- 3 cloves garlic, minced (about 12 g ).
- 2 medium zucchini , sliced into 1/3 inch (7 8 mm) half moons (~ 300 g ).
- 1/2 cup (120 ml) low-sodium vegetable or chicken broth (optional).
- 1/2 cup (120 g) cherry tomatoes, halved (optional).
For finishing:
- Zest and juice of 1 lemon (zest ~1 tsp / 2 3 g ; juice ~2 tbsp / 30 ml ).
- 1/2 cup (45 g) freshly grated Parmesan cheese.
- 2 tbsp (8 g) chopped fresh basil.
- Salt, black pepper, pinch of red pepper flakes.
Optional enrichments:
- 1 tbsp (14 g) unsalted butter.
- 8 oz (225 g) cooked shrimp or grilled chicken.
Quality tips:
- Choose firm zucchini. Look for glossy skin.
- Use extra virgin olive oil that smells fruity.
- Buy a wedge of Parmesan. Grate it fresh.
- Dry orzo should be loose, not clumped.
Orzo with Zucchini is a bright Mediterranean summer orzo. It works as a Healthy Orzo Pasta Dish. It also reads as a Healthy Vegetable Orzo Dish.
Honestly, this feels like a Skinnytaste Pasta Primavera spin.
Seasoning Notes
Essential combos:
- Lemon zest, Parmesan, and basil. Bright and savory.
- Garlic, olive oil, and red pepper flakes. Classic heat.
Flavor enhancers:
- A splash of reserved pasta water. Makes a silky sauce.
- A knob of butter for gloss.
Quick swaps:
- No Parmesan? Use 2 tbsp nutritional yeast.
- No broth? Use 2 3 tbsp reserved pasta water.
- No orzo? Use small shells or ditalini.
Equipment Needed
Essential tools only:
- Large skillet (12 inch / 30 cm).
- Medium saucepan for orzo.
- Colander and microplane.
- Chef’s knife and cutting board.
- Measuring cups and spoons.
Household alternatives:
- Use a heavy frying pan instead of a skillet.
- A box grater works for Parmesan.
- Use a fine mesh sieve for draining.
Quote to hook you: "Simplicity makes food sing." I stand by it. This is your go-to One-pan orzo recipe and an Easy weeknight orzo winner.
It also doubles as Orzo Pasta Salad for leftovers. Zucchini orzo with Parmesan? Yes please.
Cooking Method
Prep small and smart. Lay out everything first. Chop onion, mince garlic, slice zucchini. Grate Parmesan. Zest and juice the lemon. That’s your essential mise en place.
Save time by stacking tasks. Boil water while you chop. Use one cutting board for veggies only. Keep a cup of reserved pasta water nearby.
Safety reminder: beware of hot oil splatters. Move handles inward. Use a mitt for the skillet.
Fun fact: zucchini is about 95% water . It cooks fast. That matters for texture.
step-by-step Process
Bring a pot to a rolling boil. Water should hit 212° F ( 100° C) . Salt generously. Add 8 oz orzo.
Cook 8 10 minutes until al dente. Visual cue: tender with a slight bite.
Heat a 12 inch skillet over medium high heat . Add 2 tbsp olive oil. Sauté onion 3– 4 minutes. Cook garlic 30 seconds.
Add zucchini in a single layer. Leave undisturbed 2– 3 minutes . Look for glossy slices and golden edges. Toss and cook 2 3 more minutes until tender but not mushy.
Deglaze with 1/2 cup broth or reserved pasta water. Scrape browned bits. Add cherry tomatoes if using. Simmer 1– 2 minutes .
Toss drained orzo into the skillet. Add lemon zest and juice. Stir in 1/2 cup Parmesan and herbs. Add pasta water if needed. Finish with butter for shine, optional.
Season well. Serve hot with extra cheese. This makes a bright Mediterranean summer orzo.
Visual cues: glossy sauce. Golden zucchini edges. Light chew in pasta.
Pro Tips
Always salt pasta water well. It seasons the entire dish. Cut zucchini uniform for even cooking. Get a quick sear by not crowding the pan.
Avoid soggy zucchini by overcooking. Don’t skip reserved pasta water. It makes a silky sauce.
make-ahead option: chill as an Orzo Pasta Salad. Reheat gently or serve cold. This works as a Healthy Orzo Pasta Dish, Healthy Vegetable Orzo Dish, and an Easy weeknight orzo.
I love this because it tastes like Lemon zucchini orzo and screams One-pan orzo recipe. Orzo with Zucchini is a bright, summery one-pan orzo that feels like summer on a plate.
Honestly, it’s my go-to Health Dinner.
Recipe Notes
Orzo with Zucchini is a bright Mediterranean summer orzo.
It feels like a sunny picnic on your plate.
Fun stat: zucchini is about 95% water.
That keeps the dish light and refreshing.
Serving Suggestions
Serve in a shallow bowl for drama.
Drizzle extra olive oil on top.
Finish with grated Parmesan or Pecorino.
Pair with a crisp salad and grilled lemon chicken.
A chilled Sauvignon Blanc works wonders.
This also shines as an Orzo Pasta Salad for lunches.
For a lighter take, call it a Healthy Orzo Pasta Dish .
Honestly, I sometimes call it my Skinnytaste Pasta Primavera remake.
Plating tip: nest the orzo in the center.
Garnish with basil and lemon zest.
Storage Tips
Cool to room temperature first.
Store in an airtight container up to 4 days.
Add a splash of olive oil before sealing.
Freezing option: freeze plain cooked orzo only.
Zucchini gets mushy when frozen.
Label and freeze up to 2 months.
Thaw overnight in the fridge.
Reheat gently on the stove.
Add reserved pasta water if dry.
Microwave covered, stirring every minute.
For stove reheat, use medium heat for 3 4 minutes .
Variations
dairy-free swap: use nutritional yeast.
It keeps umami without cheese.
gluten-free option: use gluten-free orzo.
Try swapping in corn and roasted peppers.
In spring, add peas and asparagus.
In late summer, boost with cherry tomatoes.
This is a perfect One-pan orzo recipe .
It also works as an Easy weeknight orzo meal.
Nutrition Basics
About 340 kcal per main serving.
Protein is roughly 11 g .
Healthy fats come from olive oil.
Zucchini adds fiber and vitamin C.
Fresh herbs add antioxidants and flavor.
This makes a satisfying Health Dinner choice.
I once overcooked the zucchini.
Lesson learned: sear, don’t steam.
Try it, tweak it, and make it yours.
You’ll love this Lemon zucchini orzo vibe.
Give it a go tonight.
Frequently Asked Questions
Orzo with Zucchini is a side dish or a main which is it?
It’s wonderfully flexible: Orzo with Zucchini is a great light main for warm evenings or an elegant side for barbecues and roast meats. The recipe as written serves four as a main (or six as a side), and adding grilled chicken, seared shrimp, or a tin of drained chickpeas turns it into a more protein-forward meal.
Think of it like the Mediterranean answer to a summer risotto bright, simple and versatile.
How do I cook the zucchini so it stays tender-crisp and gets a bit of colour?
Slice the zucchini to an even thickness and cook it in a hot pan with enough oil so the pieces can sear rather than steam; leave them undisturbed for 2 3 minutes to get golden edges. Don’t overcrowd the pan, and add garlic only after the zucchini has started to brown to avoid burning.
Finish with a squeeze of lemon and fresh herbs at the end to brighten the texture and flavour.
Can I make Orzo with Zucchini ahead of time, and what’s the best way to store and reheat it?
You can make it ahead and keep it in an airtight container in the fridge for 3 4 days; separate the cooked orzo from the zucchini if you want the veg to keep its texture. Reheat gently in a skillet with a splash of broth or reserved pasta water (or microwave with a little liquid), then refresh with lemon, extra herbs and a grating of Parmesan.
Freezing isn’t ideal if the zucchini is already cooked, as it gets mushy instead freeze plain cooked orzo and add fresh veg when thawed.
How can I adapt this Mediterranean Summer Orzo for allergies or to add more protein?
For dairy-free, swap Parmesan for 2 tablespoons of nutritional yeast and a little extra lemon and olive oil; to make it gluten-free, use a certified GF orzo or small GF pasta.
Boost protein by stirring in cooked shrimp, sliced grilled chicken, cannellini beans, or toasted pistachios for a Mediterranean touch adjust seasoning and cook times for added proteins. If you want a creamier finish without dairy, fold in a spoonful of mascarpone or plant-based cream just before serving.
Is Orzo with Zucchini healthy, and how can I lower calories or increase nutrients?
It’s a fairly balanced, light dish roughly 300 350 kcal and about 11 g protein per main serving in the base recipe, with healthy fats from olive oil. To cut calories, reduce the oil or skip the optional butter and use less cheese; to up the nutrition, add more vegetables (spinach, peas, roasted peppers) or swap to whole-wheat orzo and stir in legumes for extra fibre and protein.
Watch sodium by using low-salt broth and controlling the salt you add to the pasta water.
Orzo With Zucchini Bright Mediterranean Summer O
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 340 kcal |
|---|---|
| Protein | 11 g |
| Fat | 11 g |
| Carbs | 40 45 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 420 mg |
