Creamy Zucchini Orzo with Lemon
Updated Jul 17, 2026
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Creamy Zucchini Orzo with Lemon is a comforting yet bright one-pan dinner with a creamy, risotto-like texture. Grated zucchini cooks down into a silky Parmesan sauce with fresh basil and lemon, while crispy zucchini adds the perfect finishing touch.
Looking for more summer pasta recipes? Try my Tomato Basil Shrimp Pasta or One Pan Pesto Caprese Orzo.
🐝 Quick Look: Creamy Zucchini Orzo with Lemon
- What it is: A creamy orzo made with grated zucchini, Parmesan, fresh basil, and lemon, finished with crispy fried zucchini.
- Why you’ll love it: Grated zucchini cooks down into a silky sauce without heavy cream, while crispy fried zucchini adds the perfect contrast in texture.
- Time: 15 minutes prep, 35 minutes cook time, 50 minutes total.
- Main ingredients: Zucchini, orzo, Parmesan, lemon, fresh basil, shallot, and garlic.
- Best for: Summer dinners, garden zucchini, or easy vegetarian meals.
Why You’ll Love This Recipe
- Creamy without heavy cream: Grated zucchini cooks down into a silky sauce with Parmesan, basil, and lemon for a rich, creamy texture. You’ll also love my Creamy Zucchini Pasta (without cream).
- A great way to use summer zucchini: This recipe makes the most of fresh zucchini from the garden or farmers market. Try my Summer Pasta with Zucchini, Corn, and Tomatoes next.
- One pan, easy cleanup: The crispy zucchini and creamy orzo are made in the same skillet, so cleanup is simple.
- Bright, fresh flavor: Lemon, basil, Parmesan, and a pinch of red pepper flakes keep every bite balanced and fresh.
- Easy to pair with protein: Serve it with Crispy Parmesan Chicken, Lemon Chicken Skewers, or Chicken Meatballs for a heartier meal.
Key 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.
- Zucchini: One zucchini is fried until crispy while the other two are grated into the orzo, creating a creamy sauce without heavy cream. Yellow squash or a mix of both also works well.
- Good Quality Chicken Broth: The broth soaks straight into the orzo, so the flavor really matters. Homemade is great if you have it.
Tips and Substitutions
- Slice the zucchini thinly: Thin, even slices fry up crisp more quickly and make the best topping.
- Grate the zucchini on the large holes: There’s no need to squeeze out the moisture. It cooks into the orzo and helps create the creamy sauce.
- Add broth gradually: Orzo absorbs liquid as it cooks. Add more broth only as needed to keep it creamy.
- Use yellow squash if you’d like: Yellow squash works just as well as zucchini, or use a combination of both.
- Freshly grate the Parmesan: Fresh Parmesan melts more smoothly than pre-shredded cheese and gives the sauce the best flavor.
- Make it a complete meal: Serve with grilled chicken, salmon, shrimp, or scallops for extra protein.
How to Make Creamy Zucchini Orzo with Lemon
See the recipe card below for full instructions and exact amounts.
- Thinly slice 1 zucchini (or yellow squash). Fry in hot oil until golden and crispy, working in batches as needed.
- Transfer the crispy zucchini to a paper towel-lined plate and season with kosher salt.
- In the same pan, cook the shallot, garlic, and red pepper flakes until fragrant. Stir in the orzo and toast for 1 minute.
- Stir in the grated zucchini and 1 cup of broth. Simmer, stirring often and adding more broth as needed, until the orzo is creamy.
- Stir in the Parmesan, basil, and lemon juice until creamy and well combined.
- Spoon into bowls and top with the crispy zucchini, fresh lemon zest, and extra Parmesan.
Recipe FAQs
Can I use yellow squash instead of zucchini in Creamy Zucchini Orzo with Lemon?
Yes! Yellow squash works just as well in this recipe. You can use all yellow squash or a combination of zucchini and yellow squash.
Why is my Creamy Zucchini Orzo with Lemon too thick?
Orzo continues to absorb liquid as it cooks and as it sits. If it becomes too thick, stir in a splash of chicken broth or water until it reaches your desired consistency.
Can I make Creamy Zucchini Orzo with Lemon vegetarian?
Yes! Simply substitute vegetable broth for the chicken broth. The rest of the recipe stays the same.
What protein goes well with Creamy Zucchini Orzo with Lemon?
This orzo is delicious on its own, but it also pairs well with grilled chicken, salmon, shrimp, or scallops for a heartier meal.
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Creamy Zucchini Orzo with Lemon
Creamy Zucchini Orzo with Lemon is a cozy one-pan orzo made with grated zucchini, Parmesan, fresh basil, and lemon. Finished with crispy fried zucchini, it's creamy, bright, and perfect for summer.
Equipment
Ingredients
- ¼ cup Extra Virgin Olive Oil
- 3 Zucchini, divided (1 thinly sliced, 2 grated)
- 1 tablespoon Unsalted 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
- Fry the zucchini: Heat the olive oil in a large skillet over medium-high heat. Working in batches, cook the thinly sliced zucchini until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate and season with kosher salt.
- Cook the aromatics: Reduce the heat to medium and melt the butter. Add the shallot, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Stir in the orzo and toast for 1 minute.
- Start the orzo: Pour in 1 cup of the broth, scraping up any browned bits. Stir in the grated zucchini and season lightly with salt and pepper. Bring to a simmer.
- Cook until creamy: Cook over medium to medium-low heat, stirring frequently and adding additional broth as needed, until the orzo is tender and creamy, about 15 minutes.
- Finish the sauce: Reduce the heat to low and stir in the Parmesan, lemon juice, and basil until creamy and well combined. Season to taste with additional salt and pepper.
- Serve: Spoon into bowls and top with the crispy zucchini, extra Parmesan, and fresh lemon zest.
Video
Notes
- Zucchini: Grate the zucchini using the large holes of a box grater. There’s no need to squeeze out the moisture because it helps create the creamy sauce.
- Chicken broth: The amount needed may vary slightly depending on your pan and cooking temperature. Add more broth only as needed to keep the orzo creamy while it cooks.
- Parmesan: Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Vegetarian: Use vegetable broth instead of chicken broth.
- Yellow squash: Yellow squash works well in place of zucchini.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently with a splash of broth or water to loosen the sauce. The crispy zucchini is best enjoyed fresh but can be re-crisped in a skillet.
Nutrition
Calories: 524kcal, Carbohydrates: 53g, Protein: 17g, Fat: 29g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 381mg, Potassium: 859mg, Fiber: 5g, Sugar: 8g, Vitamin A: 816IU, Vitamin C: 56mg, Calcium: 219mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This creamy orzo dish uses zucchini two ways – grated into the sauce AND thinly sliced fried zucchini on top. It’s a perfect way to enjoy fresh summer zucchini. I hope you love it!