Recipe By beautifulansuz
Published Jul 10th
Zucchini Orzo
Prep 20m Cook 30m Additional - Ready In 50m
Servings 4 servings Calories 408.3

Light and fresh zucchini and squash side dish. Goes great with chicken or steak! With the leftovers, I added grilled chicken and mozzarella and made fajitas. Delicious!

Recipe Ingredients

  • 12 ounces uncooked orzo pasta
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 sweet onion (such as Vidalia®), chopped
  • 1 cup chopped green onion
  • 1 zucchini, cut into 1/2-inch cubes
  • 1 yellow squash, cut into 1/2-inch cubes
  • 1 teaspoon dried parsley
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo and lemon juice, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Transfer the orzo to a large saucepan.
  2. 2 Heat the olive oil in a skillet over medium heat, and cook the sweet onion and green onion until the onion is translucent, about 5 minutes; stir in the zucchini and squash, and cook until the squash are tender, about 15 minutes. Stir the cooked vegetables into the orzo; season with parsley, salt, and black pepper to serve.

Nutrition Facts

  • Calories 408.3
  • Carbohydrate 72.4 g
  • Fat 8.2 g
  • Fiber 5.3 g
  • Protein 13.3 g
  • Saturated Fat 1.3 g
  • Sodium 14.3 mg
  • Sugar 6.4 g


  1. I thought this was excellent! I could see myself using what ever veggies are on hand in the future but the Vidalia onion was perfect. The veggies to orzo ratio was off I will scale back the orzo to maybe a half cup next time. I put a splash of lemon juice on each serving - Read more ...
  2. I really love orzo! I added some broccoli and red pepper.
  3. This was good. It has a very mild flavor and would pair best with something more boldly flavored. Although I was reasonably pleased with my results, I do think this recipe is poorly written. First off, what is the point of putting the cooked and drained orzo in a large saucepan? Why dirty another pan? - Read more ...
  4. This was really nice but light on flavor like many said. I started out by following the recipe exactly but then added 1tbsp worcestershire sauce to add flavor. I didn't love that with this so I will try another flavor boosting idea next time. Oh and I added minced garlic. I had mine with season - Read more ...
  5. Loved it! Used 1/2 butter 1/2 olive oil to saute the onions and zucchini. I added about 1 tablespoon of garlic to the onions after the onions cooked about 3 minutes. I also added a couple of teaspoons of grated lemon zest along with the parsley at the end. Really nice, fresh flavor. For those - Read more ...
  6. Quiet and understated, yet full of fresh flavor - the perfect side dish for our Chicken Cordon Bleu. Attractive too. Added fresh minced garlic, butter along with the olive oil, and fresh parsley rather than dried. Loved it.
  7. Needed more flavor. Suggest adding salt and pepper earlier then when done topping with Parmesan cheese. Another possibility is to add soy or Worcester sauce for more flavor.
  8. This had absolutely no flavor. Would not recommend it.
  9. This recipe was very bland as-is. I suggest making it the day before to let the flavors blend. I added lemon juice and zest a good amount of sea salt and some dried oregano and basil which gave more flavor.