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!
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
- 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.
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:
- Crispy Chicken Cutlets
- Chicken Zucchini Meatballs
- Chicken Kofta Kebabs
- Baked Parmesan Chicken Drumsticks
Beef & Pork recipes:
Shrimp & Seafood recipes:
I hope you enjoy this recipe!
-Cathy
You may also like these other zucchini recipes:
Chicken Zucchini Meatballs
Creamy Zucchini Soup
Blueberry Zucchini Muffins
Zucchini Bread
Creamy Orzo with Zucchini
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.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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 ❣
Thank you Konstantina! It is a favourite of ours in our house! It makes me happy to hear you enjoyed it as well!