Lemon zucchini orzo is a bright, creamy skillet side that cooks in one pan in about 20 minutes. Diced zucchini softens in olive oil with garlic, the orzo simmers in broth, and a splash of cream with fresh lemon turns it into a silky, fresh tasting dish.
It works as a side for chicken or fish, and it is also light enough to serve on its own for lunch. Everything happens in a single skillet, so cleanup is easy.
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Why This Lemon Zucchini Orzo Recipe Works
Orzo cooks directly in the broth, so the starch from the pasta thickens the liquid and gives the dish a creamy texture without much cream. The zucchini adds gentle sweetness and a tender bite, and the lemon keeps the whole skillet tasting fresh.
Adding the lemon juice and cream after the pan comes off the heat is important. Hot acid can curdle cream, so stirring both in at the end keeps the sauce smooth.
Ingredients for Lemon Zucchini Orzo
- 1 cup orzo pasta
- 2 medium zucchini, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 cups low sodium vegetable broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh parsley or basil, for garnish
Orzo absorbs a lot of liquid, which is why this recipe uses two cups of broth for one cup of pasta. Use low sodium broth so you can season the dish at the end.
How to Make Lemon Zucchini Orzo
1. Saute the zucchini.
Heat the olive oil in a large skillet over medium heat. Add the diced zucchini and cook for about 5 minutes, until it is tender.
2. Add the garlic.
Stir in the garlic and cook just until it smells fragrant, so it does not burn.
3. Cook the orzo.
Add the orzo, broth, and lemon zest. Bring the pan to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring often, until the orzo is cooked and most of the liquid is absorbed.
4. Finish with cream and lemon.
Remove the skillet from the heat. Stir in the heavy cream and the lemon juice, then season with salt and pepper to taste.
5. Garnish.
Top with fresh parsley or basil and serve right away while the orzo is creamy.
How to Serve Lemon Zucchini Orzo
Serve this orzo warm as a side for roasted chicken, baked fish, or grilled shrimp. For a full meal, stir in cooked chicken or shrimp at the end and heat through.
It pairs well with our skillet lemon chicken and orzo if you want a bigger lemon dinner. The one pot asparagus orzo is another easy orzo side, and the lemon garlic shrimp and asparagus skillet makes a great main. You can also serve it with the lemon oregano chicken and zucchini for a zucchini themed dinner.
How to Store and Reheat Lemon Zucchini Orzo
Cool the orzo and refrigerate it within two hours, or within one hour if the kitchen is hot. Store it in a covered container for 3 to 4 days.
Reheat in a skillet over low heat with a splash of broth or water, stirring until it is steaming hot at 165 degrees F. The pasta thickens as it sits, so the extra liquid brings back the creamy texture.
Tips and Variations for Lemon Zucchini Orzo
Taste the lemon before adding all of it, since lemons vary in strength. Purdue Extension notes the two hour rule for leftovers in its guide to storing leftovers, which is helpful for any pasta dish.
For extra flavor, finish with grated Parmesan. You can also add cooked chicken or shrimp for protein, and dairy free cream alternatives work if you need them.
Frequently Asked Questions About Lemon Zucchini Orzo
Can I make lemon zucchini orzo ahead of time?
You can, but it is best fresh. If you make it ahead, reheat with a splash of broth to loosen the sauce.
Can I skip the cream in lemon zucchini orzo?
Yes. The dish will be lighter and a little less rich, but the orzo still cooks up creamy from its own starch.
How do I keep the zucchini from getting mushy?
Cook it just until tender and avoid crowding the pan, so it sautes instead of steaming.
Can I use water instead of broth?
You can, but the flavor will be milder. Add a little extra salt and lemon if you do.
What can I add to lemon zucchini orzo to make it a meal?
Stir in cooked chicken, shrimp, or white beans at the end and heat them through.
Lemon Zucchini Orzo
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 medium zucchini diced
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 2 cup low sodium vegetable broth
- ½ cup heavy cream a dairy free alternative also works
- salt and pepper to taste
- fresh parsley or basil for garnish
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the zucchini and cook for about 5 minutes, until tender.
- Stir in the garlic and cook just until fragrant.
- Add the orzo, broth, and lemon zest. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring often, until the orzo is cooked.
- Remove from the heat and stir in the cream and lemon juice. Season with salt and pepper.
- Garnish with parsley or basil and serve right away.
