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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I just made this and the kids loved it!! I added mushrooms. So yummy!! Thanks.
MMMMMMM sounds awesome with the mushrooms!
Wow this is so nice. Even my daughter liked it Stella 😊
I haven’t cooked in a while and I was excited to make this.
Love watching your videos and I feel inspired to start cooking again.
I look forward to finding another recipe I like and making it. ❤️
Hi Ros, glad you BOTH liked the recipe! And I’m so glad the videos are resonating with you! Cooking is therapeutic for me and I hope it becomes that for you too! Much love to you!
Hi all. This looks fantastic and I’m planning to make it for dinner tomorrow. Just wondering for those of you who have made it, did anybody squeeze out the moisture from the zucchini before adding it to the pan or you just added “as is” after shredding? Thanks!
Wow!! This is sooooo good!!! I LOVE lemon, and feta and this was AMAZING!
Delicious!!
Will it work if I half the recipe?
yes!
It was really delicious. I added cooked, chicken chunks after it was done and that was a great addition to make a complete meal. When I make it again I will add the chicken too.
HI Elay, glad it was enjoyed and sounds perfect with the chicken!
Can’t wait to try!!! I love all your delicious recipes. Thank you
This looks soooo good. Can’t wait to try it!! Can someone please tell me what cheese I can sub for the feta? Thanks so much 😊
HI Janet, you can use goat cheese or cotija cheese instead of feta!
Looks amazing – can I sub yellow squash, ya think? Have a bunch from my local CSA, along with fresh dill…
Hi Mia, yes absolutely you can sub in yellow squash! Enjoy!
Since I was omitting the milk, and increasing the broth, I thought it would be a good chance I’d need to add some plain greek yogurt for creaminess so I did back off a bit on the lemon. Tasted it after the feta and went ahead and stirred in the yogurt (off heat). The olive oil drizzle really takes it up a notch. Will make it again.
This was one of the most delicious dishes I have ever made!
Hi Emilie, glad you liked it! Thank you for the rating!
I made this with gluten free pasta and it’s amazing! I added more lemon juice and topped it with grilled shrimp. I’m a happy girl! Thank you!
How would this be with couscous instead of orzo? would the recipe work?
Hi Bonnie, would be awesome with couscous!
can I freeze leftovers?
Love this dish. I could eat it cold or warm. I make your turkey meatballs as well and this ends up bring lunches or dinner during the week.