Zucchini Orzo

ByAnn Woo Stephenson
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a vibrant dish that captures the essence of freshness and wholesome ingredients. The orzo, a small rice-shaped pasta, is cooked to perfection, exhibiting a tender yet slightly firm texture. The zucchini, cut into bite-sized pieces, is scattered generously throughout the dish, adding a pop of green color and contributing a crisp and succulent element.
Photos by Marie-Catherine Dubé

This delicious and healthy recipe comes together in less than 20 minutes and can be served as the main meal or as the perfect side dish! So versatile with endless add-on options – this is bound to be a family favorite.

The tender orzo pasta serves as a delightful canvas, perfectly complemented by the vibrant green zucchini and a harmonious blend of creamy cheese, herbs and spices.

Zucchini, with its mild flavor and tender texture, is a great first food for babies starting baby led weaning and this is a dish that can be enjoyed as young as 9 months of age.

Whether you’re looking for a quick and easy weeknight dinner or a side dish to accompany a more elaborate meal, zucchini orzo offers a versatile and delightful option.

Why you will love this recipe

  • This simple zucchini orzo is made in under 20 minutes
  • Minimal ingredients to make this recipe
  • This recipe is so versatile 
  • Family-friendly dish
  • Can be served as main dish or is the perfect side that goes great with any protein like chicken, shrimp, salmon or steak
  • So creamy and cheesy
  • Egg-free recipe and can be made gluten-free and dairy-free.
Photos by Marie-Catherine Dubé

Ingredients and substitutions

  • Zucchini – swap with yellow squash, eggplant, or carrots
  • Garlic powder
  • Black pepper
  • Olive oil – you can use avocado oil
  • Grated parmesan cheese – swap with feta or goat cheese
  • Milk – I used whole milk but you can use non-dairy milk like almond or coconut milk
  • Orzo – you can swap for couscous or rice

Add Ons

  • Spinach or kale – yay for more veggies!
  • ¼ cup pesto 
  • Chicken, salmon, shrimp or steak
  • Roasted red peppers 
  • Tomatoes 
  • Fresh herbs

What is orzo? 

Orzo is a thin, oval, rice-shaped pasta. Orzo is made with white flour or whole grain but you can also find gluten free options at the store as well. I have seen cassava flour orzo. 

How to prep the zucchini

There are two ways to prep the zucchini:

  1. Dice into cubes 
  2. Shred using cheese grater or food processor – with this method, you will have to wring out liquid from the zucchini using a cheese cloth or kitchen towel after shredding

How to make zucchini orzo

  1. Add olive oil, diced zucchini, black pepper and garlic powder to a medium sized pan over medium-high heat. Saute for 1 to 2 minutes then set aside.
  2. Bring a pot of water to a boil. Add the orzo and cook according to the package instructions (mine was 8 minutes to al dente). Drain the water then place the pot of orzo back on the stove over low heat.
  3. Add milk, cooked zucchini, and grated parmesan to the pot of orzo and stir everything until combined for about a minute. The cheese should be all melted and orzo looking really creamy.
  4. Serve right away!
Photos by Marie-Catherine Dubé

What to serve with zucchini orzo

How to serve and store

Serve right away while it is at its peak creamiest! Serve with any of the add ons listed above or by itself.

Store in an airtight glass container for up to 5 days in fridge or up to 3 months in the freezer. 

Frequently Asked Questions

  • Can you make this for meal prep? Absolutely! It’s a great meal prep recipe that stores and reheats well. To reheat, add a splash of milk or butter to soften the pasta. You can reheat in a pot on the stove, in the microwave or in the oven.
  • Can I freeze the zucchini orzo? Yes! You may freeze in airtight container for up to 3 months. 

If you love this recipe, you should try:

a vibrant and decadent dish that captures the essence of freshness and wholesome ingredients. The orzo, a small rice-shaped pasta, is cooked to perfection, exhibiting a tender yet slightly firm texture. The zucchini, cut into bite-sized pieces, is scattered generously throughout the dish, adding a pop of green color and contributing a crisp and succulent element.

Zucchini Orzo

This delicious and healthy recipe comes together in less than 20 minutes and can be served as the main meal or as the perfect side dish! So versatile with endless add-on options – this is bound to be a family favorite.
Print Pin
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 4

Ingredients

  • 1 large zucchini diced (about 2 cups)
  • 1/2 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1/2 cup grated parmesan cheese
  • 1/4 cup milk
  • 8 oz orzo

Instructions

  • Add olive oil, diced zucchini, black pepper and garlic powder to a medium sized pan over medium-high heat. Saute for 1 to 2 minutes then set aside.
  • Bring a pot of water to a boil. Add the orzo and cook according to the package instructions (mine was 8 minutes to al dente). Drain the water then place the pot of orzo back on the stove over low heat.
  • Add milk, cooked zucchini, and grated parmesan to the pot of orzo and stir everything until combined for about a minute. The cheese should be all melted and orzo looking really creamy.
  • Serve right away!
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