Lemon butter zucchini orzo is creamy, garlicky, packed with zucchini, and finished with fresh herbs and parmesan cheese. This one skillet dish is perfect for a quick and insanely delicious weeknight dinner!
Total Time: 25 minutes
Ingredients:
- 3 tablespoons salted butter
- 3-4 cloves minced garlic
- 1 package dry orzo pasta
- 2 tablespoons fresh thyme leaves
- 2 medium zucchini and/or yellow summer squash
- 3 cups low sodium vegetable broth
- zest and juice of 1 lemon
- kosher salt and black pepper to taste
- ½ cup whole milk
- ¾ cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions:
- Heat a large skillet over medium-high heat.
- Add the butter and garlic, and cook until the garlic is fragrant, about 1 minute.
- Stir in the orzo and thyme, and cook until golden and toasted, 2-3 minutes.
- Stir in the zucchini, cooking another 2-3 minutes.
- Add 1/2 cup broth and de-glaze the pan.
- Add the lemon zest and juice, and season with salt and pepper.
- Slowly continue to pour in the remaining 2 1/2 cups broth and bring to a boil over high heat.
- Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
- Stir in the milk, parmesan, and parsley, and cook another few minutes until warmed through.
- As the orzo thickens up, add additional broth to thin. It should be creamy, but with just a touch of liquid.
- Divide the orzo among bowls and top with fresh parsley and parmesan cheese.
Enjoy this lemon butter zucchini orzo with sparkling water or a glass of white wine.
Recipe compliments of Home Chef Sarah Biddle and OPL Community Member
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