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!
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
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
Love orzo and can’t wait to try this! Can I sub the milk with Greek yogurt, as I never have milk in my fridge.
Just made this for dinner. It was so easy and delicious. I can’t believe I made something that tastes so good! I used yellow squash and cream since those are what I had on hand and it turned out perfect! You always have the easiest most delicious recipes. Thank you for sharing them!
Hi Jenna, That makes me so happy – I’m so glad you liked it! Thanks for the kind review !!
Hi Jenna, that’s so awesome! Glad you tried it and liked it!!
This looks so good but I can’t do milk, do you think I can just sub more Chicken broth? I know it won’t be the same!
Hi Steph, absolutely go for the chicken broth and don’t worry, the feta will make it creammy.!
Just made this in 15 minutes during my lunch break, working from home.
My gosh, it’s so good. and SO EASY!
I added extra zuc, just because I knew I could hide it … lol
The kids are already prowling around the kitchen, wondering when it’s time for dinner!
Hi Lindsay! YES! I know its so quick and easy!!Glad you enjoyed it!
hi! am i supposed to put in raw orzo uncooked?
Yes, it cooks in the pan.
Lacking flavor. I used 6 garlic instead of 4 and still was lacking flavor. Added more salt but still missing something. My husband and I really wanted to like this dish. Followed everything to the letter.
Hi Lisa, im sorry the recipe didn’t work for you!
It is so flavorful and SO good!
Hi Carissa, I agree! lol Glad you liked the dish!
This was amazing! Moving to the A list and super easy to make during a weekday. Put some shrimp with it and a great weeknight meal.
Hi Rachel, Perfect pairing with shrimp!
So so delicious … thank you for introducing me to this beautiful sublet yummy flavour
I did it with quinoa for additional nutrition… did one cup quinoa for 1+3/4 c water
Did sour cream instead of milk when it was finished cos .. well why not ? 🙂
Amazing amazing
Whoever doesn’t think it’s a good enuf recipe has to upgrade the quality of their feta … cos that makes all the difference.. make sure it’s sheep feta and if good quality.
Thank you !!
Hi Neomi, this message makes me smile! Thanks for sharing your feedback and recipe suggestionds!
did you cook quinoa before adding or just add it like the recipe says?
wondering if I can sub the orzo for another smaller gluten free pasta? was unable to find any gluten free orzo!
Absolutely! Any small tiny pasta works here🥰
I used risotto & it was awesoms
10/10. Didn’t have any dill but still tasted so good.
Hi Caitlin, thank you for trying it !
Amazing!!
Hi Michelle, glad you enjoyed!
🤯 so so good!! I added everything including the red chili flakes. 🤣
Hi Monica, glad it was a winner for you! Thanks for the kind rating!
Just made this last night! I do think the recipe calls for a weeee too much liquid…you can definitely cut out a cup of the broth, or maybe sub the milk for a bit of heavy cream instead. I ended up draining some of it out when the orzo was fully cooked. I also added spinach and only used 1 zucchini. Great side dish for salmon or chicken!
Hi Clarissa, Thanks so much for trying this orzo dish out and I’m glad it ended up workin out for you! Cheers!
What olive oil do you prefer/use. I have not found one that I really like, let alone love, since I was a child
Hi Helen, I love the quality of Kyoord olive oil – I will link them below:
http://shorturl.at/iotW2
Made this today. Excellent. So much flavour. I had dentil surgery today and this was so soft to eat. Comfort food
Thank you.
Hi Christina, hope you’re feeling better and I wish you a speedy recovery! Glad you liked the orzo dish!
I only had half and half and it came out extra creamy and delicious. I served it with some sautéed shrimp. great recipe.
Hi Ryan, glad you enjoyed the dish with some shrimp – sounds delicious with the half and half too! Thanks for the rating!
Very tasty! I’ll be making this over and over again! Thank you! We loved it!
I used my frozen zucchini and was afraid it would be too watery. Nope, it was perfect. This recipe is fantastic and will be a keeper. Thanks for sharing!
Turned out excellent. I had smaller lemons so I zested and juiced 2 of them.
Hi Krista, glad you enjoyed the dish! And I appreciate you taking the time to rate it too!
Just a question – can I save the extras and reheat the next day?
Hi Esther – absolutely! I enjoyed mine for many days after!!
This was brilliant! Used what I had on hand & swapped the orzo for risotto & the feta for parmesan. Stuck it in the instant pot & in 10 minutes dinner was ready!
Hi Jessica, sounds perfect with those subs! Glad you liked it!
I made this in combination with the lemon garlic parmesan chicken and it was delicious! Also, thank you for including the conversion to the metric system for us Europeans because I always struggle with the quantities in American recipes. 😅 We’ll be having the leftovers with shrimp tomorrow. Thanks for sharing, will definitely try more of your recipes!
Hi Ulrike, Perfect with shrimp! Thanks for trying out the dish and the kind review!
I just made this for lunch and it is a great dish. I upped the herbs, and used Greek yogurt to make it creamy, and added chopped chicken to make it a lunch dish. Yum! Don’t skip the lemon, it gives it a brightness that is needed with these ingredients.
Next time I think I will add more zucchini, to make the ratio between zucchini and pasta a little lower, but other than that I can see this becoming a favorite!
HI Izzy, love your suggestions! thank you! Happy you liked the dish!