A vibrant burst of citrus fills the kitchen as you prepare to enjoy Lemon Orzo With Zucchini. This quick and delightful dish combines tender orzo pasta with fresh vegetables, bringing a lively and comforting flavor that will brighten any meal. In just 30 minutes, you can create a deliciously creamy, veggie-packed dish that highlights the essence of spring.
This recipe is perfect for busy weeknights when you crave something wholesome yet quick to prepare. It’s also great for meal prep and can be stored for later, providing you with a nutritious option just a few minutes away.
Why You’ll Love This Recipe
- The creamy texture of the parmesan blends perfectly with the tender orzo.
- Lemon zest adds a fresh, zesty brightness to each bite.
- It’s a one-pan dish, minimizing cleanup time.
- Packed with vegetables, it’s a healthful dinner option.
What You’ll Need
Gather these ingredients to prepare your dish:
For the Base
- 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 Pasta
- 1 cup orzo pasta
- 2½ cups vegetable broth (add more if necessary)
For the Vegetables
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon, grated zest + 1 to 2 tbsp juice
For the Flavor
- ⅓ cup parmesan (sub non-dairy cheese or nutritional yeast)
- ½ tsp salt (+ black pepper to taste)
- 1 tbsp butter (optional) or non-dairy butter
For the Garnish
- 1 handful fresh mint (optional) for topping – sub basil
Use nutritional yeast for a vegan option.
Substitutions & Swaps
- Replace orzo with quinoa for gluten-free.
- Use yellow squash instead of zucchini.
- Swap parmesan for nutritional yeast to make it vegan.
- Basil can be used in place of mint.
How to Make It
Follow these simple steps to create your dish.
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 minutes.
Toast Orzo & Simmer
Add 1 cup orzo pasta and toast for 1 minute, stirring. Pour in 2½ cups vegetable broth, bring to a boil, then 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 heat. Add ⅓ cup parmesan and 1 tablespoon butter (if using), stir until creamy. Season to taste.
Serve
Spoon into bowls and top with extra cheese, lemon zest, and fresh herbs.
How to Store It
Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the texture may change after freezing.
Reheat: Microwave on medium for about 2 minutes.
Tips for Best Results
- Use fresh veggies for the best flavor and texture.
- Toasting the orzo enhances its nutty taste.
- Adjust lemon juice according to your preference for tanginess.
- Stir occasionally while simmering to prevent sticking.
Serving Suggestions
- Serve alongside a light salad for a balanced meal.
- Pair with grilled chicken for added protein.
- Enjoy as a filling side dish for family gatherings.
Leave a Comment