This lemon orzo with zucchini is a light, creamy, and veggie-packed meal that comes together in one pan—perfect for busy nights when you want something healthy, satisfying, and full of fresh flavor.
For more delicious zucchini recipes, check out our Greek zucchini patties, zucchini risotto, stuffed zucchini, and zucchini fritters.
A Light and Comforting Meal You Can Make in One Pan
If you’re looking for a quick and healthy weeknight meal that’s packed with flavor, this lemon orzo with zucchini is it! 🍋 Louise and I make this dish often and we just LOVE it—it’s one of our go-to recipes when zucchini is overflowing at the grocery store and we want something light, satisfying, and nourishing. It comes together in less than 30 minutes, all in one pan, and it’s loaded with vegetables, fresh lemon, and herbs. 🌿
What you get is a creamy, risotto-style orzo—but without the constant stirring (orzo cooks in 6 to 8 minutes). It’s naturally light, packed with fiber, and fits perfectly into a Mediterranean-style, heart-healthy diet. Whether you serve it as a main dish or a side, this easy vegetarian dinner is one the whole family will love.
It’s cozy, bright, and versatile—perfect for busy weeknights, slow summer evenings, or anytime you want a bowl full of comfort and goodness. 🌱
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Extra virgin olive oil: Adds richness and helps sauté the vegetables. Substitute avocado oil or skip for an oil-free version.
- Yellow onion: Adds a sweet, savory base flavor. Substitute shallots or leeks for a milder taste.
- Garlic: Grated garlic infuses the dish with bold flavor. You can use garlic powder or roasted garlic for a milder version.
- Zucchini: Grated for texture and quick cooking. Substitute yellow squash or chopped asparagus for variety in this zucchini and herb orzo.
- Orzo pasta: A small, rice-shaped pasta perfect for this one pot orzo recipe. Substitute small pasta shapes like ditalini or even fregola or pearl couscous for a twist.
- Hot vegetable broth: Adds depth and cooks the orzo like a risotto. Substitute water with a splash of soy sauce or miso for an umami boost.
- Frozen peas: Sweet and tender peas add protein and color. Substitute edamame, chopped green beans, or omit entirely.
- Baby spinach: Wilts into the warm pasta for extra greens. Substitute kale (finely chopped), arugula, or frozen spinach.
- Lemon (zest + juice): Brightens the dish and pairs beautifully with zucchini. Substitute lime for a different citrus note or add a touch of white wine vinegar.
- Parmesan cheese: Adds a savory, nutty finish. Substitute nutritional yeast or a dairy-free parmesan for a vegetarian orzo recipe. Even crumbled feta cheese works.
- Butter (optional): Adds creaminess and richness. Substitute vegan butter or a swirl of cashew cream, or skip for a lighter version.
- Fresh mint (optional): Bright and cooling for garnish. Substitute basil, parsley, or dill to switch up the herbs.
Variations
- 🍃 Vegan Variation: Skip the parmesan and butter. Instead, stir in 2 tablespoons of nutritional yeast or a spoonful of cashew cream at the end for richness. Use dairy-free broth, and top with fresh basil or mint for a bright finish.
- 💪 High-Protein Variation: Add 1 cup of cooked chickpeas or white beans along with the peas, or stir in shredded rotisserie chicken if not strictly vegetarian. You can also top it with toasted pine nuts or hemp seeds for a protein boost.
- 🚫 Gluten-Free Variation: Swap the orzo with gluten-free orzo or use small gluten-free pasta like rice-shaped corn pasta or even short-grain brown rice. Be sure to cook according to package instructions and adjust liquid as needed.
How to Make Lemon Orzo
1. Sauté the Onion and Zucchini
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt. Cook for 2 to 3 minutes until it starts to soften.
Next, stir in the grated garlic, zucchini, and more salt. Let everything cook for about 2 minutes until the zucchini begins to release its moisture and soften.
2. Cook the Orzo
Add the orzo pasta directly to the pan and toast it for about 1 minute, stirring often. This adds extra flavor and helps it cook evenly.
Pour in the hot vegetable broth and bring everything to a gentle boil. Lower the heat and let it simmer for 6 to 8 minutes, stirring now and then, until the orzo is tender and most of the broth is absorbed. This one-pan method makes it a perfect easy vegetarian dinner.
3. Add Peas, Spinach, and Lemon
When the orzo is almost done, stir in the frozen peas, baby spinach, lemon zest, and lemon juice. Let the spinach wilt and the flavors come together—this makes it taste super fresh and turns it into a perfect summer zucchini pasta.
4. Stir in the Cheese and Butter
Turn off the heat. Add the grated parmesan and butter (if using). Stir until the cheese melts into the orzo and everything looks creamy. Taste and adjust with salt and black pepper.
5. Serve and Garnish
Spoon the lemon zucchini orzo into bowls. Top with extra parmesan, lemon zest, and fresh mint or basil. For extra protein, you can add shredded rotisserie chicken or white beans.
Tips
- Grate the zucchini coarsely: Use the large holes of a box grater so the zucchini adds texture and doesn’t turn mushy. This keeps the zucchini pasta dish light but satisfying.
- Sauté the garlic briefly: Add garlic just before the zucchini so it doesn’t burn. This step brings out the full flavor of the orzo with lemon and garlic combo.
- Toast the orzo before adding liquid: Toasting enhances the nutty flavor and helps prevent the pasta from clumping. It also gives the orzo a risotto-like texture.
- Use hot broth: Adding warm vegetable broth speeds up cooking and helps the orzo cook evenly.
- Stir often while simmering: Like risotto, this creamy lemon orzo benefits from occasional stirring, which creates a naturally silky finish without adding cream.
- Don’t overcook the peas and spinach: Add them right at the end to keep their bright color and freshness.
- Finish with lemon at the end: Adding lemon juice and zest at the last minute keeps the flavor vibrant and prevents bitterness.
- Taste before serving: Parmesan adds salt, so wait until the end to adjust seasoning.
- Garnish with fresh herbs: Mint, basil, or parsley add freshness and make the dish feel more summery.
Frequently Asked Questions
Yes! While orzo is perfect for this dish, you can use other small pasta shapes like ditalini, couscous, or even short-grain rice. Just adjust the liquid and cooking time as needed.
No need! The skin is tender and full of nutrients. When grated, it blends seamlessly into the dish and adds nice color to your lemon zucchini pasta.
Absolutely. It stores well in the fridge for up to 3 days and can be served warm or cold. Just add a splash of broth or lemon juice to refresh the texture if it thickens too much.
You can skip the parmesan or use a dairy-free version. Nutritional yeast or a cashew-based vegan parmesan also works well for that savory finish.
Fresh mint is our go-to, but orzo with lemon and basil is also a classic pairing. You could also try parsley or dill depending on what you have.
Yes! Chickpeas, white beans, or shredded rotisserie chicken are great add-ins if you’re looking to bulk it up for a full meal.
More Easy Pasta Recipes
- Broccoli pasta
- Lentil pasta
- Eggplant pasta
- Miso pasta
- Tofu pasta
- Pasta al limone
- Red pepper pasta
- Sun-dried tomato pasta
If you tried this Eggplant Curry recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Lemon Orzo With Zucchini
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic grated
- 2 medium zucchini grated with the large holes of a box grater (about 3 cups ⁄400 g)
- 1 cup orzo pasta
- 2½ cups vegetable broth add more if necessary
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon the grated zest + 1 to 2 tablespoons of juice
- ⅓ cup parmesan sub non-dairy cheese or nutritional yeast
- ½ teaspoon salt + black pepper to taste
- 1 tablespoon butter (optional) or non-dairy butter
- 1 handful fresh mint (optional) for topping – sub basil
Instructions
- Sauté Veggies: Heat 2 tablespoons extra virgin olive oil in a large skillet. Cook 1 small yellow onion (chopped) with a pinch of salt for 2–3 minutes. Add 2 cloves garlic, 2 medium zucchini, and ½ teaspoon salt; cook 2 minutes.
- Toast Orzo & Simmer: Add 1 cup orzo pasta and toast for 1 minute, stirring. Pour in 2½ cups vegetable broth, bring to a boil, then simmer for 6–8 minutes, stirring occasionally, until orzo is tender.
- Add Greens & Lemon: Stir in 1 cup frozen peas, 3 packed cups baby spinach, the zest of 1 lemon and 1 to 2 tablespoons of its juice. Cook 1 more minute to wilt the spinach.
- Finish with Cheese: Turn off heat. Add ⅓ cup parmesan and 1 tablespoon butter (if using), stir until creamy. Season to taste.
- Serve: Spoon into bowls and top with extra cheese, lemon zest, and fresh herbs.
Video
Notes
- 🍃 Vegan: Skip parmesan and butter. Add nutritional yeast or cashew cream, and top with fresh herbs.
- 💪 High-Protein: Toss in chickpeas, white beans, or shredded chicken. Finish with pine nuts or hemp seeds.
- 🚫 Gluten-Free: Use gluten-free orzo or small pasta like corn rice pasta. Adjust liquid as needed.
- Olive oil → Try avocado oil or skip for oil-free.
- Yellow onion → Swap with shallots or leeks.
- Garlic → Use garlic powder or roasted garlic for a milder kick.
- Zucchini → Sub yellow squash or chopped asparagus.
- Orzo → Try ditalini, fregola, or pearl couscous.
- Veggie broth → Use water + a splash of soy sauce or miso.
- Frozen peas → Go for edamame, green beans, or leave them out.
- Spinach → Swap with kale, arugula, or frozen spinach.
- Lemon → Use lime or a splash of white wine vinegar.
- Parmesan → Sub with nutritional yeast, dairy-free parm, or crumbled feta.
- Butter → Use vegan butter, cashew cream, or skip it.
- Mint → Try basil, parsley, or dill instead.
- Grate zucchini coarsely so it stays tender, not mushy.
- Add garlic last to avoid burning and boost flavor.
- Toast the orzo for a nutty, risotto-like finish.
- Use hot broth to speed things up and cook evenly.
- Stir as it simmers for creamy texture—no cream needed!
- Add peas and spinach late to keep them bright and fresh.
- Finish with lemon for zesty flavor and balance.
- Taste before serving—parmesan adds salt on its own.
- Top with herbs like mint or basil for a fresh, summery touch.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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Great recipe. Comes together quickly and uses produce I usually have on hand. It is creamy and loaded with flavor. Husband liked the easy cleanup!
Fabulous, Sylvia! I’m happy that you liked the flavors and the minimal cleanup, too 😛 Thanks so much for taking the time to write a comment here.
Kindest, Louise
Wonderful pasta dish!
YAY, I’m so delighted that you enjoyed it, Frances!!
My family and I love how creamy it turned out without needing any heavy cream. The lemon and fresh herbs made it feel super light and summery, and it was the perfect way to use up some garden zucchini. Even my teenage son, who usually avoids anything green, asked for seconds. This one’s definitely going into our regular dinner rotation 🙂
Thanks so much, Debbie! 💛 We’re thrilled to hear your family loved it—especially your teenage son (always a win when the greens go unnoticed!). We totally agree, the lemon and herbs make it feel so fresh. Let us know if you ever try it with other veggies too!