Creamy Zucchini Orzo with Lemon
on Sep 18, 2025
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Creamy Zucchini Orzo with Lemon is a comforting yet bright one-pot pasta full of fresh flavor. Grated zucchini melts into the orzo, creating a silky sauce with Parmesan, lemon, and basil. Crispy fried zucchini and a sprinkle of lemon zest on top make every bite extra delicious.
Looking for more easy zucchini recipes? Try my Creamy Zucchini Pasta (without cream) or my Summer Pasta with Zucchini, Corn, and Tomatoes.
Watch how to make it here!
Why You'll Love this Zucchini Orzo Recipe
- Simple ingredients: Everyday staples like zucchini, shallot, garlic, chicken broth, and orzo pasta.
- Perfect for summer and early fall: A fresh way to use up seasonal zucchini and basil from the garden or farmers market.
- Cozy yet bright: Creamy and comforting, balanced with lemon juice, zest, and fresh herbs.
- One-pot recipe: Everything cooks in the same skillet. Even the fried zucchini! Easy prep and quick cleanup.
- Versatile: Enjoy as a vegetarian main (with vegetable broth) or pair with salmon, grilled chicken, or shrimp for a heartier dinner.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Orzo Pasta: A small rice-shaped pasta that's the base of the dish. I love cooking orzo similar to risotto by toasting it in oil before simmering it directly in broth for a creamy texture.
- Good Quality Chicken Broth: The broth soaks straight into the orzo, so the flavor really matters. Using a high-quality option makes the whole dish taste richer. Homemade would be perfect if you have it!
Creamy Zucchini Orzo with Lemon (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Slice 1 zucchini into very thin rounds (I used yellow zucchini). Fry in hot oil until golden and crispy, working in batches as needed.
- Transfer the fried zucchini to a paper towel–lined plate and immediately sprinkle with kosher salt.
- In the same pan, melt the butter. Add the shallot, garlic, and red pepper flakes and cook until fragrant. Stir in the orzo and toast for 1 minute.
- Stir in the grated zucchini (from 2 zucchini) and 1 cup broth. Bring to a simmer and cook, stirring often, adding more broth a splash at a time as needed.
- Once the orzo is cooked through, stir in the Parmesan, basil, and lemon juice. Mix until creamy and combined.
- Spoon into bowls and top with the crispy zucchini, lemon zest, and extra Parmesan.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Zucchini Orzo FAQ's
Yes! Yellow squash works just as well in this recipe. You can fry it in slices the same way, or grate it to mix into the orzo.
Vegetable broth is a great substitute if you’d like to make this dish vegetarian. Just be sure to use a good-quality broth since it’s the base of the sauce.
Warm gently on the stovetop or in the microwave. Re-crisp the fried zucchini in a hot skillet for 1–2 minutes.
This dish is great on its own, but you can serve it with salmon, grilled chicken, or shrimp for extra protein.
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Creamy Zucchini Orzo with Lemon
Equipment
- Sauté Pan or large high-rimmed pan
Ingredients
- ¼ cup Extra Virgin Olive Oil
- 3 Zucchini, divided (1 thinly sliced, 2 grated)
- 1 tablespoon Butter
- 1 Shallot, finely chopped
- 4 cloves Garlic, minced
- ¼ teaspoon Red Pepper Flakes, adjust to taste
- 1 cup Orzo, uncooked
- 1 ½ cups Chicken Broth, additional as needed (I used about 2 cups total)
- ½ cup Parmesan Cheese, grated
- 1 Lemon, zest and juice
- ¼ cup Fresh Basil, roughly chopped
- Kosher Salt & Black Pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the thinly sliced zucchini (from 1 of the zucchini) in batches and cook about 3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate and immediately season with kosher salt.
- Reduce the heat to medium and add the butter. Stir in the shallot, garlic, and red pepper flakes and cook, stirring constantly, for about 1 minute until fragrant. Add the orzo and toast for 1 minute, stirring to coat in the oil and aromatics.
- Pour in 1 cup of the chicken broth and scrape up any browned bits from the pan. Stir in the grated zucchini (from the remaining 2 zucchini) and season with a pinch of salt and pepper. Bring to a simmer.
- Cook over medium to medium-low heat, stirring often and adding more broth a splash at a time as it absorbs, until the orzo is tender and creamy, about 15 minutes. You’ll need about 1½ to 2 cups of broth in total.
- Turn the heat to low and stir in the Parmesan and the juice of 1 lemon until creamy and combined. Stir in the fresh basil and season to taste with more salt and pepper.
- Spoon into bowls and top with the crispy fried zucchini, extra Parmesan, and a sprinkle of lemon zest.
Video
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat or in the microwave. The crispy zucchini is best enjoyed fresh. If needed, re-crisp in a hot skillet with a little oil for 1–2 minutes per side. Avoid microwaving, as it will lose its crunch.
- Substitutions: Yellow squash can be used in place of zucchini. For a vegetarian version, swap the chicken broth with vegetable broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
