Zucchini Orzo
This zucchini orzo pairs the ultimate summer vegetable in shredded form with garlic, shallots, peas, and Pecorino Romano cheese for a 30-minute, flavor-packed meal.
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Zucchini recipes explode in the summer months, and there’s almost nothing you can’t do with it, whether you’re using it in something sweet or savory. And as much as I love zucchini (check out this zucchini with feta and vinegar), I also appreciate its talent as one of the best sneaked-in vegetables known to humankind, thanks to its almost non-existent texture and mild flavor.
In fact, if you’re not a fan of veggies but want to incorporate more of them into your diet, this recipe includes a good amount of zucchini–yet you barely know it’s there.
That’s because this zucchini orzo calls for shredded zucchini, a method that helps create a creamier pasta without having to use ingredients like heavy cream. It also helps stretch the pasta further. You’ll just want to salt the zucchini generously because it is quite bland in its natural state.
We’re also including other flavors here to make it worthwhile: garlic, shallots (I find shallots tastier than onions), Pecorino Romano cheese, peas, and freshly squeezed lemon juice for brightness.
So, without further ado, let’s whip out that vegetable shredder, get that pot of salted water boiling for pasta, and make this incredibly easy yet delightful zucchini orzo!
Why You’ll Love This Zucchini Orzo
- It’s kid-friendly: Kids who are resistant to eating their veggies might come around to this recipe as it sneaks in the “green stuff” and hides it further with lots of cheese.
- It’s quick to make: This recipe requires little prep time and comes together fast.
- The orzo is fun to eat: There’s something oddly satisfying about eating orzo, and it’s something kids and adults enjoy.
Ingredients You’ll Need
- Zucchini: You can also use yellow squash if you can’t find zucchini.
- Orzo: This small-shaped pasta is ideal for this recipe.
- Extra Virgin Olive Oil: Don’t use regular olive oil; ensure it’s extra virgin.
- Shallots: You can substitute with red onion, but shallots lend a more distinct flavor.
- Fresh Garlic: Fresh garlic complements the zucchini nicely.
- Peas: Skip these if you don’t like peas.
- Pecorino Romano Cheese: The sharper the cheese, like Pecorino, the better.
- Fresh Lemon: Optional, but it does add a wonderful brightness to this dish.
- Italian Flat-Leaf Parsley: Also optional, but it adds lots of freshness.
See the recipe card below for more information on ingredients and quantities.
How to Make This Zucchini Orzo
- Shred the zucchini (skin on): Use the coarsest shred on your shredder then drain the zucchini in a colander for about 5 minutes to eliminate much of the water.
- Boil the orzo: Use a large pot of boiling salted water to cook the orzo. Reserve 1 cup of pasta water.
- Cook the zucchini: Heat the oil in a large pan. Cook the shallot and garlic first until soft, then add the zucchini along with salt and pepper and cook for 5 minutes, stirring often.
- Add the orzo: Drain the orzo and add it to the pan with the zucchini. Stir in the peas, Pecorino, and lemon. Add pasta water to loosen the orzo.
- Garnish: Top the orzo with the parsley and more cheese.
Pro Tips
Use the coarsest shredding option: Using the coarsest option on your vegetable shredder will be faster and will shred the zucchini into bigger pieces, which is what we want.
Add the shredded zucchini to a colander: This will help drain the excess water. Wrapping the zucchini in a towel and wringing out the moisture is unnecessary, as a bit of remaining water won’t hurt this dish.
Suggestions for Variations and Substitutions
- You can use yellow squash instead of zucchini.
- Omit the peas if you don’t like them.
- Turn this into a Greek-inspired dish by adding some creamy feta and fresh dill at the end.
- You can sub with red onion if you don’t have shallots.
Recipe FAQs
You can, but it’s not necessary because the skin contains lots of nutrients and softens easily when cooked.
Orzo is shaped like rice, but it’s actually pasta!
Italian flat-leaf parsley is just that: It’s flatter and broader in shape than curly parsley and looks a lot like cilantro. Curly parsley, as its name implies, is quite curly around the edges. As for taste, Italian flat-leaf parsley has a stronger flavor.
Storage
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days.
Freezer
I don’t recommend freezing this pasta, especially given the zucchini’s high water content.
Reheat
Reheat this zucchini orzo in an oven-safe pan, covered, in the oven at 350F or lower until heated through. You can also microwave it in a microwave-safe bowl.
More Veggie-Based Recipes?
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Zucchini Orzo
Ingredients
- 1 zucchini large, skin on, shredded (Note 1)
- 2 cups orzo
- 2 tablespoons extra virgin olive oil
- 1 shallot large, peeled and minced (Note 2)
- 3 garlic cloves peeled and minced
- ¼ teaspoon kosher salt plus more to taste
- black pepper freshly ground
- 1 cup peas
- ½ cup Pecorino Romano cheese grated
- ½ lemon freshly squeezed
- Italian flat-leaf parsley handful, minced
Instructions
- Shred the zucchini using the option for the coarsest shred. Place the shredded zucchini in a colander for about 5 minutes and allow any excess water to drain.1 zucchini, large, skin on, shredded
- Bring a large pot of salted water to a boil. Cook the orzo according to the package's instructions or until al dente. Reserve 1 cup of pasta water before draining.2 cups orzo
- Heat the olive oil in a large pan over medium-low to medium heat. Add the shallot and garlic and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the drained zucchini along with the salt and pepper and cook for about 5 minutes. The zucchini doesn't need to cook much because it will already be soft; it's more about letting it develop some flavor. Stir occasionally. Taste, and add more salt if needed (it likely will).2 tablespoons extra virgin olive oil; 1 shallot, large, peeled and minced; 3 garlic cloves, peeled and minced; ¼ teaspoon kosher salt; black pepper, freshly ground
- Add the drained orzo to the pan and toss with the zucchini. Stir in the peas, Pecorino Romano cheese, and freshly squeezed lemon, and toss everything together well. Add some pasta water if the orzo seems a little dry. Garnish with the parsley and more Pecorino. Enjoy!1 cup peas; ½ cup Pecorino Romano cheese, grated; ½ lemon, freshly squeezed; flat-leaf Italian parsley, handful, minced
