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.
Servings: 3
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
