Name: Creamy Zucchini Orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon Olive Oil, extra virgin: The foundation for sautéing, adding a fruity depth.; 1 medium Yellow Onion, finely chopped (about 1 cup): Provides a sweet and aromatic base.; 3 cloves Garlic, minced: For that essential pungent, savory kick.; 2 medium Zucchinis, trimmed and grated or finely diced (about 4 cups): The star vegetable, offering moisture and subtle sweetness. Grating helps it melt into the sauce, while dicing provides more distinct texture.; 1 ½ cups Orzo pasta, uncooked: Small, rice-shaped pasta that cooks up beautifully creamy.; 4 cups Vegetable Broth (or chicken broth): The cooking liquid for the orzo, infusing it with flavor. Use low-sodium if possible to control saltiness.; ½ cup Heavy Cream (or half-and-half for a lighter version): Adds luxurious creaminess and richness to the dish.; ½ cup Grated Parmesan Cheese, plus more for serving: For salty, umami flavor and helps thicken the sauce. Freshly grated is always best.; 1 tablespoon Lemon Juice, freshly squeezed: Brightens all the flavors and cuts through the richness.; ¼ cup Fresh Parsley, chopped (or a mix of parsley and basil): Adds a burst of freshness and color.; Salt, to taste: Essential for bringing out all the flavors.; Freshly Ground Black Pepper, to taste: Adds a touch of warmth and spice.; Optional: Pinch of Red Pepper Flakes: For a subtle hint of heat.

Ingredients

Scale

1 tablespoon Olive Oil, extra virgin: The foundation for sautéing, adding a fruity depth.
1 medium Yellow Onion, finely chopped (about 1 cup): Provides a sweet and aromatic base.
3 cloves Garlic, minced: For that essential pungent, savory kick.
2 medium Zucchinis, trimmed and grated or finely diced (about 4 cups): The star vegetable, offering moisture and subtle sweetness. Grating helps it melt into the sauce, while dicing provides more distinct texture.
1 ½ cups Orzo pasta, uncooked: Small, rice-shaped pasta that cooks up beautifully creamy.
4 cups Vegetable Broth (or chicken broth): The cooking liquid for the orzo, infusing it with flavor. Use low-sodium if possible to control saltiness.
½ cup Heavy Cream (or half-and-half for a lighter version): Adds luxurious creaminess and richness to the dish.
½ cup Grated Parmesan Cheese, plus more for serving: For salty, umami flavor and helps thicken the sauce. Freshly grated is always best.
1 tablespoon Lemon Juice, freshly squeezed: Brightens all the flavors and cuts through the richness.
¼ cup Fresh Parsley, chopped (or a mix of parsley and basil): Adds a burst of freshness and color.
Salt, to taste: Essential for bringing out all the flavors.
Freshly Ground Black Pepper, to taste: Adds a touch of warmth and spice.
Optional: Pinch of Red Pepper Flakes: For a subtle hint of heat.

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Instructions

medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. You don’t want it to brown, just to become tender.
Add Garlic and Zucchini: Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Add the grated or finely diced zucchini and a pinch of salt. Cook, stirring frequently, for about 5-8 minutes, or until the zucchini has softened and released some of its moisture. If using grated zucchini, it will cook down significantly.
Toast the Orzo: Add the uncooked orzo pasta to the pot. Stir continuously for 1-2 minutes to lightly toast the orzo. This step enhances its nutty flavor.
Add Broth and Simmer: Pour in the vegetable broth. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pot, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally, especially towards the end of cooking, to prevent the orzo from sticking to the bottom of the pot. The mixture should look creamy.
Incorporate Creamy Elements: Once the orzo is cooked, remove the pot from the heat. Stir in the heavy cream (or half-and-half) and the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
Finish and Season: Stir in the freshly squeezed lemon juice and the chopped fresh parsley (and basil, if using). Taste the orzo and season generously with salt and freshly ground black pepper as needed. If you like a little heat, add a pinch of red pepper flakes.
Rest (Optional but Recommended): Let the creamy zucchini orzo sit for a few minutes off the heat before serving. This allows the sauce to thicken slightly more and the flavors to meld together.
Serve: Ladle the creamy zucchini orzo into bowls. Garnish with additional grated Parmesan cheese, a sprinkle of fresh parsley, and a drizzle of good quality olive oil, if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: one normal portion
Calories: 550