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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Made this for dinner and it was so yummy! Again, another 5 stars! Thanks Stella!
I made this for dinner last night and it was soooooo delicious. It was the perfect comfort food on a cold, Aussie winter night! Thank you Stella xo
great recipe loved it
Great recipe — my Greek husband and family loved it! So easy and thank you!
Hello, when I add the milk it curdles, any tips on how to stop this from happening and why it happens?
Temper the Milk
Don’t add cold milk directly into a hot liquid. Instead, whisk small amounts of the hot liquid into the cold milk. When the milk is warm, then add it into the hot liquid. This process is called tempering. Another option is to simply heat the milk gently in a saucepan before adding it.
Use Cream Instead
Dairy products with higher fat content, such as whipping cream and heavy cream, are less prone to curdling. Restaurants use heavy cream for making sauces and soups because unlike milk, it can be boiled without curdling. (It also has more flavor and richness than milk.) For that same reason, 2% milk is more likely to curdle than whole milk.
Absolutely loved this! It made about 5 portions for me, and it was great to reheat and eat for lunch and dinners. When reheating, I just added a bit of chicken broth to make it creamy again. As someone with a ton of food sensitivities, it was perfect.
Would love more recipes like this!
Hi! My orzo was a bit gummy and the noddles kind of stuck together. The recipe was delicious otherwise! Any idea what I did wrong?
Just made this and added Greek yogurt and spinach to add more veggies to it. Excellent! The lemon zest makes all the difference. Love this easy recipe, thank you!
I just made this for dinner. It was so easy and delicious. I didn’t use the milk just broth and yes anything with feta makes everything taste delicious! Thank you Stella for sharing this recipe
Loved it!! I added chicken sausage and sun dried tomatoes but left out the milk entirely. My roommate said it was the best thing I’ve ever made! Makes a ton!!!
Do you think this can be frozen?
Excellent, my picky family loved it as well!
easy to prep and makes for a wonderful medley of tastes. the freshness of lemon and zest and the spark of the dill pair nicely with the feta and zucchini. Will do this many more times
Smelled great when I was making it. Quick and few ingredients. And then I tried it. OMG love it. And added chicken for some protein.
This was delicious, thank you!! I used gluten free Orzo, used 12 oz. Of orzo, a little less broth and a little less milk and it was perfect!I also subbed oatmilk for dairy.
Hi Cheyenne, glad you liked the orzo dish! I love it too!!
I made this tonight. I didn’t have milk. I used coconut/almond milk. It came out great. Super creamy!!
HI Daria, glad it was enjoyed and thanks for trying it and sharing your feedback!
YUM YUM
YESSSS