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Super Creamy Lemon Butter Cheesy Zucchini Orzo

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A comforting dish featuring creamy orzo with vibrant flavors of lemon and vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 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

  1. Heat a large skillet over medium-high heat. Add the butter and garlic, cooking until the garlic is fragrant, about 1 minute.
  2. Stir in the orzo and thyme, cooking until golden and toasted, about 2-3 minutes.
  3. Add the grated zucchini and kale to the skillet and cook for another 2-3 minutes until wilted.
  4. 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.
  5. Gradually pour in the remaining 2 1/2 cups of broth and bring the mixture to a boil over high heat.
  6. Simmer for about 8-10 minutes, stirring often, until the orzo is al dente and very creamy.
  7. Stir in the milk, parmesan cheese, and parsley. Cook for another few minutes until warmed through.
  8. If the orzo thickens, add additional broth to achieve a creamy but slightly liquid consistency.
  9. 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

Keywords: creamy orzo, zucchini recipe, comfort food, easy dinner

Find it online: https://alexandrarecipes.com/souper-creamy-lemon-butter-cheesy-zucchini-orzo/