This one-pan creamy lemon zucchini orzo pasta is a dish that effortlessly transforms into an unreal 15-minute dinner – perfect for Meatless Monday’s. With thinly sliced zucchini and perfectly caramelized onions sautéed in butter, the orzo absorbs the rich flavors of chicken stock and a hint of garlic powder. The squeeze of fresh lemon juice and a generous addition of Parmesan, result in a quick and delightful meal that’s both easy to prepare and bursting with vibrant flavors!!
The recipe:
Prep your veggies by thinly slicing your zucchini and dicing your onion.
In a large skillet, melt a tablespoon of butter and sauté the zucchini with garlic powder, salt, and pepper until they attain a delightful tenderness. Once done, transfer the zucchini from the pan.
Remove from the pan and in the same skillet, incorporate another tablespoon of butter, and sauté the diced onions until they for 2-3 minutes on medium heat.
Add your orzo to the pan then add your chicken stock. Once you introduce the chicken stock to the pan, stir well to combine. Cover the skillet with a lid and let it simmer, stirring occasionally, allowing the orzo to reach an almost cooked-through consistency.
Squeeze in the fresh lemon juice and reintroduce the cooked zucchini to the pan. To complete the dish, add garlic powder and Parmesan, stirring thoroughly till the orzo is cooked through!
Enjoy!! xx
One Pan Creamy Lemon Zucchini Orzo
Ingredients
- 2 large zucchinis, thinly sliced
- 2 tablespoons butter
- 1/2 yellow onion, diced
- 1 cup orzo, uncooked
- 2 cups chicken broth
- 1/2 cup parmesan
- Optional: 1 tablespoon fresh minced garlic (I didn't have any so I used garlic powder instead)
- Seasonings: garlic powder, salt and pepper
Instructions
- Prep your veggies by thinly slicing your zucchini and dicing your onion.
- In a large skillet, melt a tablespoon of butter and sauté the zucchini with garlic powder, salt, and pepper until they attain a delightful tenderness. Once done, transfer the zucchini from the pan.
- Remove from the pan and in the same skillet, incorporate another tablespoon of butter, and sauté the diced onions until they for 2-3 minutes on medium heat.
- Add your orzo to the pan then add your chicken stock. Once you introduce the chicken stock to the pan, stir well to combine. Cover the skillet with a lid and let it simmer, stirring occasionally, allowing the orzo to reach an almost cooked-through consistency.
- Squeeze in the fresh lemon juice and reintroduce the cooked zucchini to the pan. To complete the dish, add garlic powder and Parmesan, stirring thoroughly till the orzo is cooked through!
- Enjoy!! xx
Video
@katieaustin one pan creamy lemon zuchini orzo pasta🍋🥒 a simple yet unreal 15 minute dinner
♬ original sound – Katie Austin
