Creamy Orzo with Zucchini

This 15 minute Creamy Orzo with Zucchini recipe makes the perfect side dish or base for your meal! Add your favourite protein like grilled chicken or shrimp and you have a delicious and quick dinner on the table in just 15 minutes!

I love an easy, delicious side dish and this is exactly that. Creamy in texture, chock full of zucchini (easily one of my favourite veggies), and full of flavour. This recipe has become one of my favourites to make, not only because it is absolutely delicious, but also because it is so darn easy!

Just 15 minutes is required for this dish and this simple recipe can be whipped up with ingredients you likely already have on hand.

It is a great way to incorporate more veggies in your meal in a way even picky eaters will enjoy. Sure you can see the zucchini, but when it tastes this good, even my husband who dislikes the texture of zucchini enjoys it. Pro tip: If you have super picky eaters, you can also try peeling your zucchini which makes it easier to hide in the dish once you’ve removed the deep green skin.

This orzo dish is almost like a risotto with its creamy texture. It has all the texture of a risotto (my favourite part) but without all of the stirring and time. Instead, orzo is used and since this tiny, rice-shaped pasta doesn’t require a long cook time, it means this creamy dish can be made in a fraction of the time.

While the orzo cooks up, the sauce is prepped and then its just a matter of stirring ingredients together! So easy! So what are we waiting for? Let’s get cooking!

Pot of creamy orzo with shredded zucchini.

Ingredients in Creamy Orzo with Zucchini

  • zucchini
  • orzo
  • butter
  • flour
  • milk
  • dried basil
  • paprika
  • salt and pepper
  • Parmesan cheese

How to make Creamy Orzo with Zucchini

  1. Bring a pot of salted water to a boil and add the orzo. Cook according to package directions.

  2. In a large skillet, melt the butter over medium heat. Add the flour and whisk them together for a couple of minutes to create a roux.

  3. Add the milk to the roux and whisk it until the sauce begins to thicken. Then add the dried basil, paprika, salt and pepper. Once incorporated, stir in the Parmesan cheese.

  4. Add the drained orzo and shredded zucchini to the sauce and continue to stir over medium heat for a few minutes. If you want to soften your shredded zucchini more, you can cook for a few more minutes, adding more milk if needed. Taste and adjust seasonings if needed. Serve.
Photo collage showing 4 steps to make creamy orzo with zucchini.
Creamy orzo and zucchini stirred in a skillet.

What to serve with Creamy Orzo with Zucchini

This recipe makes a great side dish for your main meals or can be served as a main course, topped with some grilled chicken or shrimp. Some of my favourite recipes to make alongside it are:

Chicken recipes:

Beef & Pork recipes:

Shrimp & Seafood recipes:

I hope you enjoy this recipe!

-Cathy

Closeup of a skillet of orzo and zucchini in a cream sauce.

You may also like these other zucchini recipes:

Chicken Zucchini Meatballs
Creamy Zucchini Soup
Blueberry Zucchini Muffins
Zucchini Bread

Pot of creamy orzo with shredded zucchini.

Creamy Orzo with Zucchini

Herbs and Flour
This 15 minute Creamy Orzo with Zucchini recipe makes the perfect side dish or base for your meal! Add your favourite protein like grilled chicken or shrimp and you have a delicious and quick dinner on the table in just 15 minutes!
5 from 2 votes
Prep Time 3 mins
Cook Time 12 mins
Total Time 15 mins
Course Dinner, Side Dish
Cuisine Italian
Servings 6 side dishes
Calories 244 kcal

Ingredients
  

  • 1 small zucchini shredded (about 1 1/2 cups)
  • 1 1/2 cups orzo
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon paprika
  • salt and pepper to taste
  • 1/3 cup Parmesan cheese

Instructions
 

  • Bring a pot of salted water to a boil and add the orzo. Cook according to package directions.
  • In a large skillet, melt the butter over medium heat. Add the flour and whisk them together for a couple of minutes to create a roux.
  • Add the milk to the roux and whisk it until the sauce begins to thicken. Then add the dried basil, paprika, salt and pepper. Once incorporated, stir in the Parmesan cheese.
  • Add the drained orzo and shredded zucchini to the sauce and continue to stir over medium heat for a few minutes. If you want to soften your shredded zucchini more, you can cook for a few more minutes, adding more milk if needed. Taste and adjust seasonings if needed. Serve.

Nutrition

Calories: 244kcalCarbohydrates: 34gProtein: 9gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 146mgPotassium: 238mgFiber: 2gSugar: 4gVitamin A: 305IUVitamin C: 4mgCalcium: 155mgIron: 1mg
Keyword 15 minute recipe, orzo, summer, zucchini
Tried this recipe?Let us know how it was!

2 Comments

  1. Konstantina

    5 stars
    Cathy, made this last night, absolutely delicious and light. I added in some chopped roasted red bell peppers and substituted kefaloryri cheese for the parmesan (ran out of parmesan) to make it “GREEK”. A definite keeper ❣

    • Herbs and Flour

      Thank you Konstantina! It is a favourite of ours in our house! It makes me happy to hear you enjoyed it as well!

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