Creamy Cheesy Lemon and Zucchini Orzo
My Creamy Cheesy Lemon and Zucchini Orzo is light but creamy, packed with fresh flavor, and made entirely in one pan. Perfect for spring and summer, it is also a smart way to use up all that garden zucchini. Whether you serve it on its own or as a flavorful side, this dish delivers comfort without the heaviness.
Creamy Cheesy Lemon and Zucchini Orzo
The magic of this dish is how the orzo cooks risotto-style, slowly simmered in just enough liquid to become tender and creamy without the need for heavy cream. Zucchini melts right into the orzo, adding body and subtle sweetness, while lemon juice and zest bring a punch of brightness. A generous handful of grated Parmesan melts in at the end, giving the dish its signature cheesy richness. Finished with a pinch of red pepper flakes and a swirl of butter, this simple recipe feels indulgent but is still light and veggie-forward.
Ingredients Needed to Make Creamy Cheesy Lemon and Zucchini Orzo~
- 1 tbsp of olive oil
- 1 large zucchini, shredded
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 cup of orzo pasta
- Juice and zest of 2 lemons
- 2 to 2.5 cups of water (add more if needed)
- 1/3 cup of grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp butter
- Pinch of red pepper flakes (optional)
Notes for Success~
✔️ Use a fine grater for the zucchini so it melts into the orzo as it cooks.
✔️ Add the lemon juice and zest early so the orzo can absorb the brightness.
✔️ Stir often to prevent sticking and promote creaminess.
✔️ If reheating, splash in a little water to loosen up the texture.
🍽️ How to Serve~
- As a Main Dish: Serve with a crisp Kale Salad or a simple Shaved Brussels Sprout Caesar Salad for a light vegetarian dinner. Or top with grilled [chicken breasts] or [shrimp skewers] for added protein.
- As a Side for Weeknight Dinners: Pairs beautifully with Baked Honey Dijon Salmon, Garlic Butter Roasted Chicken, or Grilled Chicken.
- Make-Ahead Meal Prep: Stays creamy in the fridge and makes for an easy lunch with a spoonful of leftover chicken or beans.
Give this Creamy Cheesy Lemon and Zucchini Orzo a try and let me know how you served it in the comments below!
Creamy Cheesy Lemon and Zucchini Orzo
Ingredients
- 1 tbsp olive oil
- 1 large zucchini shredded
- 1 small onion diced
- 3 cloves of garlic minced
- 1 cup of orzo pasta
- Juice and zest of 2 lemons
- 2 to 2.5 cups of water add more if needed
- 1/3 cup of grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 3 tbsp butter
- Pinch of red pepper flakes optional
Instructions
- In a large skillet or saucepan over medium heat, add 1 tablespoon of oil and sauté the onion until soft, about 5 to 6 minutes.1 tbsp olive oil, 1 small onion
- Add garlic and shredded zucchini. Cook for another 4-5 minutes, until the zucchini softens. Stir in the orzo and toast for 1 minute.1 large zucchini, 1 cup of orzo pasta, 3 cloves of garlic
- Add lemon juice, zest, salt, pepper, and 2 cups of water. Bring to a simmer and reduce heat. Stir occasionally and cook for about 20 minutes, until orzo is tender. Add more water as needed if it gets too thick.Juice and zest of 2 lemons, 2 to 2.5 cups of water, 1 tsp salt, 1/2 tsp pepper
- Turn off heat and stir in Parmesan cheese and butter until melted and creamy. Sprinkle in red pepper flakes, adjust seasoning to taste, and serve warm.1/3 cup of grated Parmesan cheese, 3 tbsp butter, Pinch of red pepper flakes
- Sprinkle in red pepper flakes, adjust seasoning to taste, and serve warm.
Notes
✔️ Add the lemon juice and zest early so the orzo can absorb the brightness.
✔️ Stir often to prevent sticking and promote creaminess.
✔️ If reheating, splash in a little water to loosen up the texture.
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