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A serving of pesto zucchini orzo.

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One-Pot Zucchini Pesto Orzo

Recipe by Kelli Avila

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.

  • Total Time30 minutes
  • YieldServes 4-6 1x

Ingredients

Units Scale
  • 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
  • 1-1/2 teaspoons coarse kosher salt, plus more to taste (see note)
  • 1 pound orzo
  • 2-1/2 cups vegetable or chicken stock (or water)
  • 1 lemon, zested and juiced
  • 1/2 cup basil pesto (store-bought or homemade), plus more to taste
  • 1/2 cup grated parmesan cheese
  • Fresh basil or chives, for serving (optional)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://everydayfamilyeats.com/zucchini-pesto-orzo/