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Zucchini Orzo Recipe

Creamy Lemon Zucchini Orzo Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 medium zucchini (about 12 oz), grated
  • 1 cup orzo pasta
  • 2 1/2 cups low-sodium vegetable broth
  • 1 large lemon, zest and juice
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • Salt and black pepper
  • Handful fresh basil leaves, torn

Method
 

  1. Warm the olive oil in a large skillet over medium heat. Cook the shallot until translucent, about 3 minutes, then stir in the garlic for 30 seconds.
  2. Add the orzo and toast, stirring, for about 2 minutes until golden and nutty.
  3. Pour in the broth, add the grated zucchini and a pinch of salt, then bring to a boil. Lower the heat and simmer, uncovered, for 10 to 12 minutes, stirring occasionally, until the orzo is tender and creamy.
  4. Remove from the heat and stir in the lemon zest, lemon juice, and Parmesan. Taste, adjust salt and pepper, then serve with torn basil and extra Parmesan.

Notes

The orzo will continue to thicken as it sits, so serve it straight away for the creamiest texture. If it tightens up, stir in a splash of broth or water when you reheat it.