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!!

SERVING SIZE: 2-3

2 large zucchinis, thinly sliced

2 tablespoons butter

1/2 yellow onion, diced

1 cup orzo

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

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.

Bring to a simmer then add your orzo. Once you introduce the orzo and chicken stock to the pan, stir well to combine. Cover the skillet with a lid and let it simmer, stirring occaisonally, 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