A burst of citrus aroma fills the kitchen as you prepare this delightful Lemon Orzo With Zucchini. In just under 30 minutes, this dish transforms simple ingredients into a vibrant, comforting meal that’s both light and satisfying. The combination of fresh vegetables, creamy cheese, and bright lemon juice creates a harmonious balance that is sure to please your palate.
This recipe is perfect for anyone looking for a quick weeknight dinner or a light lunch that doesn’t skimp on flavor. It’s a fantastic choice for meal prep, as it stores well in the fridge for a few days, making it an ideal option for busy weekdays.
Why You’ll Love This Recipe
- The bright lemon zest adds a refreshing brightness to each bite.
- Creamy cheese mixed with orzo creates a comforting, satisfying texture.
- Quick cooking time means you can whip it up in under 30 minutes.
- Versatile and adaptable to seasonal vegetables.
What You’ll Need
Gather the following ingredients to create this delicious dish:
For the Sauté
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, grated
- 2 medium zucchini, grated with large holes of a box grater (about 3 cups / 400 g)
For the Orzo
- 1 cup orzo pasta
- 2½ cups vegetable broth (add more if necessary)
For the Greens
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon, zested and juiced (1 to 2 tablespoons of juice)
For the Finish
- ⅓ cup parmesan (sub non-dairy cheese or nutritional yeast)
- ½ tsp salt (plus black pepper to taste)
- 1 tbsp butter (optional, or non-dairy butter)
- 1 handful fresh mint (optional, for topping — sub basil)
Note: For a dairy-free version, use nutritional yeast or non-dairy cheese.
Substitutions & Swaps
- Zucchini can be replaced with yellow squash.
- Frozen peas may be swapped for fresh peas if available.
- Use gluten-free orzo for a gluten-free option.
- Fresh herbs can vary based on preference.
How to Make It
Ready to get cooking? Follow these steps:
Sauté Veggies
Heat 2 tablespoons extra virgin olive oil in a large skillet. Cook 1 small yellow onion (chopped) with a pinch of salt for 2–3 minutes. Add 2 cloves garlic, 2 medium zucchini, and ½ teaspoon salt; cook for 2 more minutes.
Toast Orzo & Simmer
Add 1 cup orzo pasta and toast for 1 minute, stirring frequently. Pour in 2½ cups vegetable broth, bring to a boil, then reduce to a simmer for 6–8 minutes, stirring occasionally, until orzo is tender.
Add Greens & Lemon
Stir in 1 cup frozen peas, 3 packed cups baby spinach, the zest of 1 lemon, and 1 to 2 tablespoons of its juice. Cook for 1 more minute to wilt the spinach.
Finish with Cheese
Turn off the heat and add ⅓ cup parmesan and 1 tablespoon butter (if using), stirring until creamy. Season to taste with salt and black pepper.
Serve
Spoon into bowls and top with extra cheese, lemon zest, and fresh herbs as desired.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: No, because pasta tends to become mushy.
Reheat: Microwave for 1-2 minutes or warm on the stovetop until heated through.
Tips for Best Results
- Grate zucchini just before cooking to keep it fresh and avoid excess moisture.
- Adjust lemon juice to your taste; more juice equals more zestiness.
- Toast the orzo carefully to enhance its nutty flavor without burning it.
- Experiment with different greens like kale or arugula for unique flavors.
Serving Suggestions
- Pair with grilled chicken for a protein boost.
- Serve alongside crusty bread for a hearty meal.
- Enjoy as a light lunch or picnic dish.
