Creamy Zucchini Orzo

Grating zucchini into small cut pasta means it practically disappears! Your kids will gobble up this Creamy Zucchini Orzo and gain all the nutrients.

Creating This Creamy Orzo Recipe

Today I hosted our monthly book club meeting. We always have a themed potluck of dishes that somehow relate to the book we read.

This month’s book was the very inspiring Animal, Vegetable, Miracle by Barbara Kingsolver. Part memoir, part journalistic investigation, this book tells the story of how their family was changed by one year of deliberately eating food produced in the place where they live.

Barbara wrote the central narrative; Steven’s sidebars dig deeper into various aspects of food-production science and industry; Camille’s brief essays offer a nineteen-year-old’s perspective on the local-food project, plus nutritional information, meal plans and recipes.

Most of the dishes at the meeting were recipes from the book and they were all delicious! I made this recipe for Disappearing Zucchini Orzo. It was a great way to use up zucchini from my garden!

Zucchini Orzo Ingredients

I love how short the ingredients list is for this zucchini and Parmesan orzo. Here’s an overview of what you’ll need:

• Orzo pasta
• Water or chicken stock
• Onion
• Garlic
• Zucchini
• Olive oil
• Dried thyme and oregano
• Grated Parmesan cheese

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

What is Orzo?

“Orzo” is the Italian word for barley — that’s how the pasta got its name, actually! It resembles a grain of barley, but it’s actually a type of pasta.

Orzo is traditionally made with semolina flour. Note that orzo does contain gluten, despite being made from whole grains.

Because orzo is so short and sturdy, it’s great for adding to soups or making into pasta salads.

How to Make Zucchini Orzo

Whether you serve this as an orzo side dish or as a main, the cooking process is the same.

1. Bring 6 cups of water or chicken stock to a boil and add pasta. Cook pasta according to package instructions.
2. Use a box grater to shred the zucchini.
3. In a large skillet, sauté the shredded zucchini with chopped onion and garlic until lightly golden.
4. Add spices to zucchini mixture, stir thoroughly, and then remove mixture from heat.
5. Combine with grated Parmesan and cooked orzo, salt to taste, serve cool or at room temperature.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

How to Store Zucchini Orzo

Leftovers of this creamy orzo recipe will last up to 5 days in the fridge. It can be enjoyed cold or reheated gently on the stove.

What to Serve with Orzo Pasta

This recipe can be eaten as an orzo side dish or served as a main entree. Here are a few dishes you can serve alongside the orzo:

• Italian Mixed Greens Salad
• Copycat Olive Garden Salad
• Bruschetta Chicken
• Creamy Orange Almond Chicken
• Italian Chicken Skillet

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

More Easy Pasta Dishes:

Made with fresh green beans, minced shallot, and crumbled feta cheese, this Green Bean Pasta is quick and easy to assemble. Serve this summer pasta dish cold or warm!

This super simple One-Pot Pasta features fresh spinach and sun dried tomatoes for a pop of flavor and color.

Year after year, this easy Caprese Pasta finds itself on the summertime menu at least a couple times a month.

Rainbow Tex-Mex Tortellini Salad is a cold and refreshing pasta salad with a Mexican flair.

This Pasta with Tomatoes, White Beans & Sausage is a quick and easy meal for when life gets hectic.

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