One Pan Creamy Lemon Feta Zucchini Orzo
All my favorite Greek flavors in one unique and simple dish.
Zucchini season is finally upon us and I couldn’t be more excited. This one pan orzo dish is the perfect way to use up that zucchini in your kitchen – its so easy to make in under 20 minutes. All of the ingredients are very basic but the come together to form an incredible dish.
You can serve this with grilled fish or chicken. Or you can meal prep this for the week’s lunches. I eat it cold right out of the fridge and LOVE IT. I highly recommend the extra drizzle of a good olive oil when you serve this – it really makes the dish!
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Creamy Lemon Feta Zucchini Orzo
Ingredients
- 3 tbs olive oil
- 1/2 sweet onion, diced (large shallot)
- 4 cloves garlic, minced
- 1 lb orzo pasta uncooked
- 2 medium zucchini, grated
- 1 large lemon, zested + juiced
- 1 tsp Italian herb seasoning
- salt and peppe to taste
- 3½ cups low sodium chicken broth (or veggie broth)
- 1 cup milk
- 5 oz feta cheese, crumbled
- 2 tbs fresh dill, chopped
Optional Garnish: olive oil, lemon juice, chili flakes + dill
Instructions
- In a large skillet, heat your olive oil on medium. Add in the onion and saute for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the orzo and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, Italian herb seasoning, salt and pepper to taste, chicken broth and milk. Bring to a boil then lower the heat to a simmer and cook for 10-12 minutes or until the pasta is tender. If it needs more liquid, add some broth in to keep the texture creamy, not dry.
- When the pan is off the heat, stir in your crumbled feta and dill.
- To serve, top with a nice drizzle of olive oil, chili flakes and enjoy!
Nutrition
Calories: 360kcal | Carbohydrates: 51g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 254mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 233IU | Vitamin C: 17mg | Calcium: 159mg | Iron: 1mg
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So yummy. I didn’t have zucchini, so I used mushrooms instead. Also threw in some sun dried tomatoes, artichokes and a splash of pino Grigio. It was sooooo good. Will make again soon.
Quick and delicious!
Hi Barb, I;m so glad you liked iT!
Absolutely delicious. Combined this with a side of your easy lemons garlic Parmesan chicken and it was amazing. Threw some tiny cherry tomatoes in at the last minute to veg it out a bit more for kids and they loved it.
Hi – This looks great! I was wondering what you thought about substituting white wine for the lemon. I just had my teeth whitened, and I’m supposed to be eating a “white diet” and avoiding anything acidic. Thank you!
Great recipe Thanks!
I loved this dish! My 1 yo grandson loves it also! I pair it with chicken breast. The only thing I do differently is that I use chicken bone broth for extra protein instead of bone broth.
Great for meal prep, it freezes great!
J’ai hâte, très hâte d’essayer ce plat !!!
I made this without the zucchini and lemon…substituted the feta for Parmesan, and it made the best garlic Parmesan orzo!! I love this recipe as is but hubby doesn’t like zucchini or feta.
Used what I think is my last zucchini from my garden 😢. Delicious recipe!! Will definitely make earlier in the season next year!
Hubby made this tonight and it was SO delicious. I wanted to throw spinach in there too but thought for the first time we’d stick to the recipe. Loved it. Even one 2.5 year old ate it!