Why Make This Recipe
Super Creamy Lemon Butter Cheesy Zucchini Orzo is not just a dish; it’s a comforting experience. Perfect for busy weeknights or when you want something special, this recipe brings together vibrant flavors and healthy ingredients. The combination of lemon and butter creates a rich sauce, while the zucchini and kale add freshness and color. It’s a delightful way to enjoy orzo pasta, making it a family favorite.
How to Make Super Creamy Lemon Butter Cheesy Zucchini Orzo
Ingredients:
- 3 tablespoons salted butter
- 3-4 cloves garlic, minced or grated
- 1 pound dry orzo pasta (use gluten-free, if needed)
- 2 tablespoons fresh thyme leaves
- 2 medium zucchini and/or yellow summer squash, grated
- 1/2 bunch kale, finely shredded
- 3 cups low sodium chicken or vegetable broth
- Zest and juice of 1 lemon
- 1 teaspoon onion powder
- Kosher salt and black pepper
- 1/2 cup whole milk or canned full-fat coconut milk
- 3/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
Directions:
- Heat a large skillet over medium-high heat. Add the butter and garlic, cooking until the garlic is fragrant, about 1 minute. Stir in the orzo and thyme, cooking until golden and toasted, about 2-3 minutes.
- Add the grated zucchini and kale to the skillet and cook for another 2-3 minutes until wilted. Pour in 1/2 cup of broth to de-glaze the pan, then add the lemon zest, lemon juice, onion powder, and season with salt and pepper.
- Gradually pour in the remaining 2 1/2 cups of broth and bring the mixture to a boil over high heat. Simmer for about 8-10 minutes, stirring often, until the orzo is al dente and very creamy.
- Stir in the milk, parmesan cheese, and parsley. Cook for another few minutes until warmed through. If the orzo thickens, add additional broth to achieve a creamy but slightly liquid consistency.
- Serve the orzo in bowls, topping with fresh thyme, additional butter, and parmesan cheese if desired. Enjoy!
How to Serve Super Creamy Lemon Butter Cheesy Zucchini Orzo
Serve this dish warm in individual bowls. Add a sprinkle of fresh thyme or extra grated parmesan on top for added flavor. Pair it with a simple salad or crusty bread to complete the meal.
How to Store Super Creamy Lemon Butter Cheesy Zucchini Orzo
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk to help restore the creaminess.
Tips to Make Super Creamy Lemon Butter Cheesy Zucchini Orzo
- For an extra punch of flavor, consider adding red pepper flakes if you like a bit of heat.
- You can substitute other vegetables like spinach or bell peppers based on your preference or what you have on hand.
- If you want a richer sauce, try using heavy cream instead of whole milk.
Variation
You can easily make this dish vegetarian by using vegetable broth instead of chicken broth. Additionally, you can adjust the type of cheese used; feta or goat cheese can create a different flavor profile.
FAQs
1. Can I make this recipe vegan?
Yes! Use vegan butter, coconut milk, and omit the parmesan cheese or use a vegan cheese substitute.
2. Is orzo gluten-free?
Regular orzo is made from wheat, but you can find gluten-free orzo at most grocery stores, often made from rice or corn.
3. How can I make this dish ahead of time?
You can prepare the orzo and store it in the fridge. When you’re ready to eat, simply reheat it on the stove and add a little broth or milk to keep it creamy.
Super Creamy Lemon Butter Cheesy Zucchini Orzo
A comforting dish featuring creamy orzo with vibrant flavors of lemon and vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 3 tablespoons salted butter
- 3–4 cloves garlic, minced or grated
- 1 pound dry orzo pasta (use gluten-free, if needed)
- 2 tablespoons fresh thyme leaves
- 2 medium zucchini and/or yellow summer squash, grated
- 1/2 bunch kale, finely shredded
- 3 cups low sodium chicken or vegetable broth
- Zest and juice of 1 lemon
- 1 teaspoon onion powder
- Kosher salt and black pepper to taste
- 1/2 cup whole milk or canned full-fat coconut milk
- 3/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)
Instructions
- Heat a large skillet over medium-high heat. Add the butter and garlic, cooking until the garlic is fragrant, about 1 minute.
- Stir in the orzo and thyme, cooking until golden and toasted, about 2-3 minutes.
- Add the grated zucchini and kale to the skillet and cook for another 2-3 minutes until wilted.
- Pour in 1/2 cup of broth to de-glaze the pan, then add the lemon zest, lemon juice, onion powder, and season with salt and pepper.
- Gradually pour in the remaining 2 1/2 cups of broth and bring the mixture to a boil over high heat.
- Simmer for about 8-10 minutes, stirring often, until the orzo is al dente and very creamy.
- Stir in the milk, parmesan cheese, and parsley. Cook for another few minutes until warmed through.
- If the orzo thickens, add additional broth to achieve a creamy but slightly liquid consistency.
- Serve warm in bowls, topping with fresh thyme, additional butter, and parmesan cheese if desired.
Notes
For a richer sauce, use heavy cream instead of whole milk. You can also make the dish vegetarian by substituting vegetable broth for chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: creamy orzo, zucchini recipe, comfort food, easy dinner