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One pan zucchini corn orzo is an easy summer dinner that comes together in about 30-minutes! It has a delicious, creamy risotto-like consistency, without using any any heavy cream. Parmesan cheese gives it a salty cheesy bite, plus lemon juice and parsley give the whole dish a pop of fresh flavor.
Zucchini and corn are two summer staples that I find myself constantly cooking with. I love using zucchini in salads like this grilled zucchini corn tomato salad or making zucchini boats, these Italian stuffed zucchini boats are my favorite!
I decided to make this zucchini corn orzo because I wanted a comforting one pot pasta recipe that didn’t feel too heavy for the summer months. It has a rich, creamy consistency from the starchy pasta that reminds me of risotto and eliminates the need to add any heavy cream. I used the same method to make this one-pan orzo as I did with my butternut squash orzo.
Sauté zucchini, sweet corn, shallot, and garlic first, then add the orzo and broth and cook everything until creamy. I like to finish it off by stirring in grated Parmesan cheese, flat leaf parsley, and fresh lemon juice. It adds the perfect amount of cheesiness while adding a pop of fresh flavor to this comfort food dinner.
Ingredients + Substitutions for Zucchini Corn Orzo
Shallot – I prefer shallot instead of yellow onion because it develops a sweeter, milder onion flavor as it cooks. You can substitute with yellow onion, but the onion flavor will be stronger.
Zucchini – Use a zucchini that isn’t huge. The smaller and medium sized zucchini have better texture that isn’t spongy. The zucchini should be dark green without soft spots for the best flavor. Yellow summer squash makes a great substitute for zucchini because it has a similar flavor and texture.
Corn – Fresh sweet corn cut off the cob has great flavor and a crisper texture, but frozen corn works just as well. Canned corn will also work, but I recommend using fresh or frozen corn for the best flavor and texture.
Garlic – Fresh garlic adds lots of flavor, however you can use 1/2 teaspoon garlic powder as a substitute. Add it in at the same time as the orzo to prevent it from burning.
Orzo – A rice-shaped pasta that cooks in the broth and gets a tender, creamy consistency as it absorbs it. I don’t recommend substituting the orzo with a different pasta shape because the amount of liquid needed and cooking time will be different.
Broth – Use either chicken broth or vegetable broth, depending on your preference. Vegetable broth will make this orzo recipe vegetarian. I recommend using low-sodium to keep the pasta from being too salty.
Parmesan cheese – Use a block of Parmesan cheese and grate it yourself for the best flavor and melty consistency. I love the salty, cheesy flavor that it adds to the pasta. Manchego or Asiago cheese makes a great substitute for Parmesan. To make the orzo dairy-free, eliminate the Parmesan cheese. It will still have great flavor and a creamy consistency.
Parsley – Flat leaf parsley adds a fresh herb flavor that balances the richness of the orzo and Parmesan cheese. Substitute the parsley with an equal amount of fresh basil.
Lemon – Fresh lemon juice adds a pop of citrus flavor that brightens up all the flavors and ties the whole dish together. Don’t skip it!
Tips for Making the Best Zucchini Corn Orzo
- Cut the zucchini bite-size pieces. I recommend 1/4 – 1/2 inch thick chunks. This will allow the zucchini to get tender, but not mushy.
- Toast the orzo. When you add the orzo in with the cooked vegetables let it toast for 30-60 seconds before adding in the broth. This will add an extra layer of flavor.
- Bring to a boil then simmer. Bring the orzo and broth to a boil, but then turn it down to medium-low or low. You want it to gently absorb the broth so that it has time to get tender and cooked through.
- Don’t cover the pan. Covering the pan will prevent the orzo from properly absorbing the broth and you won’t get that creamy consistency.
- Stir often. Stir the orzo often to keep it from sticking to the bottom of the pan.
- Stir the Parmesan cheese, parsley, and lemon juice in off the heat. Stirring the cheese in off the heat prevents it from breaking and getting a grainy or oily consistency. Parsley keeps it’s fresh herbaceous flavor when stirred in at the end of cooking and lemon juice stays fresh and citrusy instead of turning bitter.
Storage and Reheating
Storage – Store the leftover orzo in an airtight container for 3-4 days. The orzo will continue to absorb the liquid as it sits, so it won’t be as creamy the next day. I don’t recommend freezing zucchini orzo because the orzo and zucchini can become mushy after thawing.
Reheating – Reheat the leftover in a saucepan on the stovetop over medium-low heat until warmed through. Add a splash of broth and stir it in to loosen up the sauce. You can also reheat it in the microwave for 60 seconds or until warm.
Frequently Asked Questions
How Does Orzo Get Creamy Without Heavy Cream?
The method for cooking orzo so that it has a creamy consistency is similar to risotto. The liquid is limited so that it’s just enough to be absorbed by the pasta without having to drain it. The starches from the pasta are released during the cooking and frequent stirring, creating a thick and silky sauce without having to use any heavy cream or milk.
Why is my orzo dry?
If the orzo absorbs all the liquid before it’s fully cooked, the heat is likely too high. It should be gently simmering, not boiling. If this happens, have extra broth on hand and stir in a couple tablespoons at a time until the orzo is creamy and tender.
One Pan Zucchini Corn Orzo
Ingredients
- 1 tablespoon olive oil
- 1/2 cup finely chopped shallot
- 1 1/2 cups chopped zucchini (1 medium zucchini)
- 1 1/2 cups corn fresh or frozen defrosted corn
- 1/2 teaspoon fine kosher salt or to taste
- Black pepper to taste
- 2 cloves garlic grated or minced
- 1 1/2 cups uncooked orzo
- 3 cups low sodium chicken broth or vegetable broth
- 1/2 cup grated parmesan cheese
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh lemon juice
Instructions
- Add the olive oil to a large skillet or Dutch oven. Heat the oil over medium-high heat and when it's hot add in the shallot, zucchini, and corn. Season with salt and pepper and cook for 4-5 minutes or until the vegetables are tender.
- Add the garlic and orzo into the skillet. Stir everything together and toast the orzo for a minute. Pour in the broth and bring it to a boil. Once boiling turn the heat down to medium-low or low, just so the orzo is simmering.
- Cook the orzo for 10-12 minutes stirring frequently so that it doesn't stick to the bottom of the pan and the sauce thickens. If all of the liquid is absorbed before the orzo is cooked, add 2 tablespoons of broth at a time until it's fully cooked.
- Turn off the heat and stir in the Parmesan cheese, parsley, and lemon juice. Continue stirring until the cheese is melted. Taste for seasoning then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Zucchini Corn Orzo
Zucchini corn orzo is hearty enough to serve as a vegetarian main dish, however it doesn’t contain much protein. If you want to make it a more balanced meal try serving it with grilled balsamic chicken, pesto baked chicken and tomatoes, or ground beef and zucchini skillet.
You can also keep the meal vegetarian and serve it with a Caesar salad on the side or this heirloom tomato salad.
More Orzo Recipes
Orzo is my favorite kind of pasta, so it’s not surprising that I have so many recipes that use it. I love it in salads, soups, and cozy comfort food. Below are some of my favorite recipes.
