Creamy Zucchini Orzo with Lemon
This Creamy Zucchini Orzo with Lemon is a cozy one-pot pasta made with grated zucchini, Parmesan, and fresh basil. Topped with crispy fried zucchini and lemon zest, it’s comforting yet fresh and bright.
Servings: 3
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 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
- 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
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
