This easy One-Pot Pesto Zucchini Orzo is so fresh, flavorful, and flexible enough to serve as a light dinner or a side for any grilled main.
This Pesto Zucchini Orzo is a recipe I keep coming back to over and over again these past few months. It's the perfect combination with simple grilled meats, which have also been heavy on the rotation this summer for me. It’s made entirely in one pot, starting with a jammy mix of onion and zucchini cooked down with garlic butter until tender. The orzo simmers right in the same pot, soaking up all that flavor, and then pesto is stirred in at the end so it stays fresh and bright. A squeeze of lemon and a bit of Parmesan finish the dish and make the flavors sing!
It’s light but super satisfying, and it’s the kind of dish that works in a lot of different situations: as a make-ahead lunch, a side for grilled chicken or fish, or even the base for whatever leftover protein you’ve got in the fridge. Use homemade pesto if you have it, or a good store-bought version to keep things simple. Either way, this is a recipe worth making while zucchini is at its peak and abundant.
Ingredients Needed
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.
- zucchini (or summer squash!)
- good-quality pesto (store-bought or homemade)
- onions (I've been obsessed with fresh onion from the farmer's market this summer, which has a slightly milder flavor and you don't have to peel off the papery skin)
- oil + garlic butter (this is pretty much my go-to move to make a dish fast but with maximum flavor... I make it in big batches and freeze it, but I also recently found a version from the store from Kerrygold that I love, so that’s a great option too)
- orzo pasta
- stock (chicken or veggie stock or even water can work here)
- coarse kosher salt (I use Diamond Crystal coarse kosher salt in my recipes, if you use Morton's kosher salt or fine salt you will likely need to decrease the amount of salt called for)
- lemon
- fresh basil (or other soft summer herb)
How to Make It
Traditionally, we've been told to always cook pasta in large amounts of salted water to ensure the best possible outcome. But I love nothing more than bucking against tradition because one-pot pasta dishes are awesome (hello to this One-Pot Mac and Cheese and No-Boil Taco Pasta Bake)!
I’ve made other one-pot orzo dishes (like Feta Lemon Chicken Orzo and Cheesy Chicken and Orzo) that are more like a pasta bake, but this one is prepared more like a rice dish. The pasta cooks right in the water along with the other ingredients until it’s tender, and the pesto is stirred in at the very end. Generally, I’m not a fan of nonstick pans, but for one-pot pasta dishes, and especially this orzo recipe, they help prevent the pasta from sticking or burning on the bottom. If you don’t have a nonstick pot, pay careful attentoion to the orzo as it cooks and stir occsionally while cooking to prevent sticking.
Step-by-Step Visual Overview
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Heat the butter and cook the zucchini, onions, and salt until softened.
Step 2: Add the orzo, stock, and lemon zest and bring to a simmer.
Step 3: Cook covered, until the orzo is tender and the broth has mostly been absorbed.
Step 4: Shut off the heat, add in lemon juice and the pesto and stir to combine. Add fresh herbs and parmTaste and adjust the seasoning.
Storing Leftovers
To store, cool any leftovers to room temperature. Then, transfer them to an airtight container and refrigerate, typically for 3-5 days. I love storing leftovers in these glass containers, as they serve as both storage and a vessel to reheat in. To reheat, warm them in the toaster/oven or microwave.
More Summer Recipes
- Creamy "Backyard" Tomato Salad
- Caprese Panzanella
- Tomato, Bacon and Corn Succotash
- Peach Avocado Salad
More Pasta Recipes
If you are making this Zucchini Pesto Orzo recipe, be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
One-Pot Zucchini Pesto Orzo
- Prep Time: 00:10
- Cook Time: 00:20
- Total Time: 30 minutes
- Yield: Serves 4-6
- Category: Meatless Main Dish
- Method: One-Pot
Description
This easy One-Pot Pesto Zucchini Orzo is so fresh, flavorful, and flexible enough to serve as a light dinner or a side for any grilled main.
Ingredients
- 2 tablespoons garlic butter (homemade or store-bought)
- 1 tablespoon olive oil
- 2 medium zucchini (about 12 ounces total), diced
- 2 fresh onions or 1 medium yellow onion
- 1-½ teaspoons coarse kosher salt, plus more to taste (see note)
- 1 pound orzo
- 2-½ cups vegetable or chicken stock (or water)
- 1 lemon, zested and juiced
- ½ cup basil pesto (store-bought or homemade), plus more to taste
- ½ cup grated parmesan cheese
- Fresh basil or chives, for serving (optional)
Instructions
- In a large nonstick pot, combine the butter and oil and set over medium heat. Once the butter is melted, add the zucchini, onions, and salt and cook, stirring occasionally, until softened and the zucchini pieces have shrunk in size, about 10 minutes.
- Add the orzo, stock, and lemon zest and bring to a simmer. Lower the heat to the lowest setting and cover the pot with a lid. Continue to cook, covered, until the orzo is tender and the broth has mostly been absorbed, about 10 minutes, stirring halfway through to ensure the middle doesn’t scorch.
- Shut off the heat. Add in 1 tablespoon of the fresh lemon juice, pesto, and the parmesan cheese and stir to combine. Taste and adjust the seasoning, adding in more salt, lemon juice, or pesto as desired.
- Serve with a garnish of fresh basil or chives, if desired.
Notes
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Fresh onions can be found at farmers' markets during the summer. Certainly, you don't have to seek them out; a regular yellow onion can be used in its place. But if you do have regular access to them, they're lovely with summer dishes like this zucchini orzo.
Garlic butter is a quick-hack for maximum flavor... use homemade or store-bought.
A nonstick pot ensures the orzo doesn’t stick or get burnt onto the bottom while it cooks. If you don’t have a nonstick pot, stir every few minutes while the pasta cooks to prevent sticking.
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