Zucchini Basil Orzo Pasta
This creamy zucchini orzo is a fun risotto-like pasta dish that can be served as either an entree or a side. Plenty of grated zucchini is cooked down until jammy and tossed with orzo, Parmigiano and basil for a luscious, comforting bite. It's a fast and weeknight-friendly meal that's great for summer when zucchini is plentiful!
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Creamy Zucchini Basil Orzo Is the Perfect Summer Dinner!
If you grow zucchini and are always looking for recipes for excess zucchini, this light summer orzotto recipe is a great one to keep in your back pocket!
The zucchini gets grated on a box grater and cooked down until it's almost jammy in consistency. This deepens its flavor and allows it to melt into the sauce.
When mixed together with pasta water and lots of Parmigiano Reggiano, the creamy zucchini and orzo take on a risotto-like texture.
The orzo is boiled a few minutes shy of al dente, then finished in the pan with plenty of pasta water. The key here is to stir vigorously to help the pasta release extra starch to make it nice and creamy.
The cheese should be added off of the heat, while also stirring vigorously, to prevent it from seizing up and sticking to the pan. Drizzle in more pasta water as needed to keep it loose and make the sauce luscious and silky.
A little bit of lemon zest and plenty of fresh basil adds brightness and keeps things light and fresh.
You can substitute another herb if you'd like, but I find that basil really is the best choice for this recipe. It pairs beautifully with zucchini and just tastes so fresh and summery!
This zucchini orzotto makes a nice simple dinner on its own, and is great topped with a dollop of ricotta, a ball of burrata, or a runny egg.
It's also perfect served alongside grilled meats and seafood since it's a vegetable and starch all in one!
Want more tasty zucchini recipes? Try this classic spaghetti alla nerano, this fresh shaved zucchini salad with hazelnuts, or Neapolitan style zucchini alla scapece.
Why You'll Love This Zucchini Basil Orzo
- The method produces a creamy, risotto-like consistency that's super satisfying.
- Grating the zucchini and cooking it down allows it to melt into the sauce.
- Lemon zest and basil add brightness and balance to the dish.
- Can be served as an entree or as a side with grilled meats, vegetables, or seafood.
- Ready in under 30 minutes!
Zucchini Orzo Ingredients
Zucchini - Seek out small fresh zucchini or summer squash if you can. They're less fibrous, have smaller seeds, are sweeter, and have a delicate, creamy texture. Both green and yellow varieties work well. Just avoid extra-large squash with big seeds.
Orzo - This small, rice-shaped pasta cooks quickly and easily absorbs sauces. You can substitute another small pasta shape if you prefer. For more info on pasta shapes, check out my Italian dried pasta guide.
Olive oil - A generous amount of extra virgin olive oil is necessary for cooking down the zucchini. Make sure to use the best bottle you can find.
Cheese - Parmigiano Reggiano cheese adds flavor and creaminess to the dish. For best results, use finely and freshly grated cheese. You can also use Grana Padano, but avoid low-quality domestic parmesan.
Lemon zest - Freshly grated lemon zest adds a bright citrusy aroma that cuts through the richness.
Basil - Plenty of basil leaves also provide a fresh herbal finish that keeps the dish light. You can try other herbs like parsley, chives or dill too, but basil really shines in this recipe.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Medium pan
- Colander
- Microplane
- Cheese grater
How to Make Zucchini Orzo
- Bring a large pot of salted water to a boil.
- Place a pan over medium heat and add the olive oil and garlic. Cook for about 1 minute, just until fragrant, then add the zucchini along with a good pinch of salt and pepper.
Pro Tip: Make sure the garlic doesn't brown too much or it can make the dish bitter.
- Sauté for 8-10 minutes, stirring often, until the zucchini cooks down, releases its water, and becomes soft and concentrated in flavor.
- Cook the orzo in the boiling water until just shy of al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain.
- Add the drained orzo back to the large pot with the zucchini. Add a splash of the reserved pasta water and stir vigorously, until it reaches a light, creamy consistency, about a minute.
- Remove from the heat, then stir in the cheese, lemon zest, and plenty of black pepper, mixing vigorously.
- Add the basil, then taste and adjust with more salt, pepper or lemon zest. Then, stir in an extra splash of pasta water to achieve a nice consistency.
- Spoon into bowls, drizzle with a little bit of olive oil, then serve with extra cheese, basil and black pepper on top.
Chef Tips for the Best Creamy Orzo
- Don't rush cooking the zucchini, it needs time to soften and concentrate in flavor.
- Only use good-quality, real Parmigiano Reggiano or Grana Padano so the cheese incorporates properly. Lower quality cheese will seize up and get stringy rather than blend into the dish.
- Always add cheese off of the heat to prevent it from clumping.
- Pasta water is the key to a silky texture, so add it gradually until it looks just right.
Zucchini Orzo Variations
- Try Pecorino Romano instead of Parmigiano for a sharper, saltier flavor.
- Use other small pasta shapes like stelline, acini di pepe, ditalini, or even barley or rice.
- Add a pinch of red pepper flakes for a gentle heat.
- Top with a dollop of ricotta or stracciatella, a ball of burrata or mozzarella di bufala, or a runny egg, fried or poached.
What to Serve with Zucchini Orzo
This creamy orzotto makes a great side with just about any meat or seafood.
Try it with this summery tomato basil chicken scallopini or my family's favorite chicken francese recipe.
I especially love it with seafood like my juicy grilled swordfish with olive pistachio salsa, this simple pan-seared golden tilefish recipe, these showstopping grilled scallops with prosciutto, or this timeless lemon caper fish piccata.
How to Store and Reheat Orzo Pasta
Leftover orzo pasta will keep for up to 3 days in the refrigerator. Store it in an airtight container.
To reheat, place the orzo in a pot on the stove over low heat and add a bit of water or stock to loosen it up as you stir. Heat until warm and creamy, adding more liquid if necessary.
FAQs
Orzo absorbs liquid as it sits, so it's always best fresh. If making ahead, undercook the orzo slightly more than usual so it maintains some bite when reheated for serving.
It should look noticeably reduced in volume and have a jammy texture, after about 8-10 minutes over medium heat.
This usually means it wasn't stirred enough while finishing in the pan or too little pasta water was added. Orzo absorbs liquid easily but also sticks quickly, so keep stirring and don't be shy with the pasta water.
No, traditionally orzo is made from wheat. You can substitute with any gluten-free small pasta shape, although the results won't be exactly the same.
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Easy Zucchini Orzo with Basil
Ingredients
- ¼ cup extra virgin olive oil plus more for drizzling
- 2 zucchini medium , about 1 ½ lbs, coarsely grated
- 3 garlic cloves finely chopped
- kosher salt
- black pepper freshly cracked
- 12 oz orzo pasta
- 1 cup Parmigiano Reggiano cheese finely grated
- 1 teaspoon lemon zest freshly grated
- 1 cup fresh basil leaves cut into fine chiffonade
Instructions
- Bring a large pot of salted water to a boil.
- Place a pan over medium heat and add the olive oil and garlic. Cook for about 1 minute, just until fragrant, then add the zucchini along with a good pinch of salt and pepper.¼ cup extra virgin olive oil, 2 zucchini, 3 garlic cloves, kosher salt, black pepper
- Sauté for 8-10 minutes, stirring often, until the zucchini cooks down, releases its water, and becomes soft and concentrated in flavor.
- Cook the orzo in the boiling water until just shy of al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain.12 oz orzo pasta
- Add the drained orzo back to the large pot with the zucchini. Add a splash of the reserved pasta water and stir vigorously, until it reaches a light, creamy consistency, about a minute.
- Remove from the heat, then stir in the cheese, lemon zest, and plenty of black pepper, mixing vigorously.1 cup Parmigiano Reggiano cheese, 1 teaspoon lemon zest
- Add the basil, then taste and adjust with more salt, pepper or lemon zest. Then, stir in an extra splash of pasta water to achieve a nice consistency.1 cup fresh basil leaves
- Spoon into bowls, drizzle with a little bit of olive oil, then serve with extra cheese, basil and black pepper on top.
Notes
- Make sure the garlic doesn't brown too much or it can make the dish bitter.
- Don't rush cooking the zucchini, it needs time to soften and concentrate in flavor.
- Only use good quality, real Parmigiano Reggiano or Grana Padano so the cheese incorporates properly. Lower quality cheese will seize up and get stringy rather than blend into the dish.
- Always add cheese off of the heat to prevent it from clumping.
- Pasta water is the key to a silky texture, so add it gradually until it looks just right.
