Healthy Feta Zucchini Orzo Recipe

Some recipes just feel like a cozy hug in a bowl, and this feta zucchini orzo is exactly that. It’s creamy without being heavy, packed with bright lemony flavors, and has the perfect mix of textures. The combination of orzo, zucchini, and feta makes this dish both comforting and refreshing, ideal for any season. Plus, it comes together in one pan, meaning minimal cleanup—always a win in my book!

this RECIPE

A little backstory on this dish

The first time I made this orzo dish, it was a total accident. I had some zucchini sitting in my fridge, a half-empty container of feta, and a bag of orzo that had been hanging out in my pantry for months. I wasn’t sure what I was making at first, but I started cooking and just went with it. The result? A creamy, flavorful orzo that quickly became a staple in my kitchen.

Orzo is one of those underrated pantry staples that I always forget about until I need something quick and satisfying. It’s not quite rice, not quite pasta, but it has the best of both worlds—absorbing flavors beautifully while maintaining a satisfying bite. Pair that with zucchini, which practically melts into the dish, and feta, which adds the perfect tangy contrast, and you’ve got a meal that feels indulgent but is actually pretty wholesome.

Let’s talk ingredients: what makes this dish shine

Each ingredient in this recipe plays an important role, but there’s plenty of room for swaps and tweaks!

• Orzo: This tiny pasta is the backbone of the dish, giving it a creamy, risotto-like texture. If you don’t have orzo, you can swap in another small pasta like ditalini or even cooked quinoa for a gluten-free version.
• Zucchini: Grating the zucchini helps it blend seamlessly into the orzo, adding moisture and sneaking in extra veggies. If you’re out of zucchini, shredded carrots or finely chopped spinach would also work.
• Feta cheese: The tangy, salty bite of feta is what ties everything together. Goat cheese could be a great substitute if you prefer something even creamier.
• Lemon zest and juice: This brightens up the whole dish, balancing out the richness of the orzo and cheese. Fresh is best, but bottled lemon juice will do in a pinch.
• Milk and broth: The mix of broth and milk gives the orzo its creamy consistency without needing heavy cream. Almond or oat milk would work for a dairy-free version.
• Garlic and onion: These aromatics form the flavor base. Shallots add a slightly sweeter, milder flavor if you prefer.
• Fresh dill: Dill adds a burst of freshness at the end. If you’re not a fan, parsley or basil would also be delicious.

Kitchen tools you’ll need (nothing fancy!)

One of the best things about this recipe is that you don’t need any special equipment. Here’s what you’ll need:

• Large skillet: A wide, deep pan works best for cooking orzo since it absorbs liquid as it cooks.
• Grater: To shred the zucchini. If you don’t have one, you can finely chop it instead.
• Wooden spoon: Or any sturdy spoon for stirring—especially when toasting the orzo.
• Zester or microplane: For getting all that bright lemon zest (a small knife works if you’re careful!).

Step-by-step: making the perfect orzo

Sauté the aromatics

Heat the olive oil in your skillet over medium heat. Toss in the diced onion and let it cook for about 2 minutes until it softens and turns translucent. Then, add the minced garlic and stir for 30 seconds. Keep an eye on it—garlic burns fast!

Toast the orzo for extra flavor

Add the orzo directly to the pan with the onions and garlic. Stir it around for about a minute, making sure it gets coated in the oil. This little step brings out a nutty, slightly toasted flavor that makes a huge difference.

Add zucchini and liquids

Now it’s time for the zucchini! Stir in the shredded zucchini and cook for about 2 minutes. It will release some water, which helps the orzo absorb flavor. Next, add the lemon juice, zest, Italian seasoning, salt, and pepper. Pour in the broth and milk, giving everything a good stir. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for 10-12 minutes, stirring occasionally. If it starts looking dry before the orzo is fully cooked, add a splash more broth.

Stir in the cheese and herbs

Once the orzo is perfectly tender, take the skillet off the heat. Stir in the crumbled feta and fresh dill. The feta will melt slightly, creating a creamy, tangy finish that ties everything together.

Time to serve!

Drizzle a little extra olive oil over the top before serving. If you like a bit of heat, sprinkle on some red pepper flakes. Serve warm and enjoy every bite!

Fun variations to try

• Make it gluten-free: Swap the orzo for quinoa or a small gluten-free pasta.
• Dairy-free version: Use a plant-based milk and swap the feta for a dairy-free cheese or a sprinkle of nutritional yeast.
• Protein boost: Stir in shredded rotisserie chicken or sautéed shrimp for extra protein.
• Spicy twist: Add a pinch of red pepper flakes while cooking or stir in a spoonful of harissa for a Mediterranean kick.
• Extra veggies: Toss in baby spinach, cherry tomatoes, or roasted bell peppers for more color and nutrients.

How to serve this dish like a pro

This orzo is satisfying on its own, but you can elevate it with some simple plating tricks. Serve it in a shallow bowl with a sprinkle of extra feta and fresh herbs on top. A drizzle of good olive oil or a squeeze of lemon right before serving makes everything pop. Pair it with a side salad or some roasted vegetables for a complete meal.

Drink pairings to complete the meal

• White wine: A crisp Sauvignon Blanc or Pinot Grigio balances the creaminess of the dish.
• Iced tea with lemon: Light and refreshing, perfect for a casual meal.
• Sparkling water with herbs: Try a mint- or basil-infused sparkling water for a refreshing non-alcoholic option.

Storing and reheating tips

Got leftovers? Lucky you! Store the orzo in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or milk to bring back the creamy texture. Heat it gently on the stove over low heat, stirring occasionally. The microwave works too—just heat in short bursts, stirring in between.

Adjusting for different serving sizes

Want to make more or less? This recipe is easy to scale. If doubling, use a larger pan and stir more frequently to prevent sticking. If halving, just keep an eye on the liquid—it may cook faster with a smaller batch.

Common questions

Can I use a different cheese?
Absolutely! Goat cheese or Parmesan work well, but feta really gives the best balance of tang and saltiness.

What if I don’t have fresh dill?
No problem! Use dried dill (just half the amount) or swap in parsley or basil.

Can I use whole wheat orzo?
Yes, but it absorbs liquid differently, so you might need to add a bit more broth as it cooks.

Is this dish good cold?
It can be! If serving as a cold pasta salad, add a bit more lemon juice and olive oil to freshen it up.

Can I freeze it?
Technically yes, but the texture might change a bit. If freezing, thaw in the fridge and reheat gently with added liquid.

This feta zucchini orzo is the perfect balance of fresh, creamy, and satisfying. Give it a try, and feel free to make it your own!

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