Creamy Zucchini Orzo
This one-pan creamy zucchini orzo feels like a warm hug in a bowl. It has all the richness of a classic risotto, but without the constant stirring! Made with simple ingredients, fresh herbs, and “hidden” zucchini, this meal comes together in 20 minutes.
Whether you serve it with vegan meatballs, roasted vegetables, or enjoy it on its own, this creamy orzo is guaranteed to become a regular in your meal rotation.
Speaking of meal rotation, I hope you’re not sleeping on our Plant Cooking Club! As well as delicious recipes and meal plans that drop in your inbox, you get to be a part of a great community and have access to exclusive updates from my kitchen.
Why You’ll Love This Recipe
- Texture similar to risotto without the hassle of endless stirring! The orzo naturally creates a rich, velvety texture as it cooks.
- A great way to use zucchini as it “melts” into the sauce, adding moisture and flavor without overpowering the dish.
- Ready in under 30 minutes, this creamy zucchini risotto is perfect for busy weeknights when you want something comforting.
- Enjoy it as a main dish, a side, or pair it with your favorite plant-based protein.
- Everything comes together in one skillet, meaning fewer dishes at the end!
Key Ingredients
- Orzo is a type of pasta shaped to mimic rice. As it cooks, it releases starch that helps create a naturally creamy texture.
- Grated zucchini adds moisture, subtle sweetness, and extra volume while blending seamlessly into the creamy orzo.
- Garlic, onion, and herbs build a flavorful base that makes this simple recipe taste anything but basic.
- Coconut milk (or vegan cream) creates a rich, dairy-free sauce.
- Fresh dill adds a bright, herby finish that cuts through the richness of the dish.
Hack It!
- Serve with vegan meatballs, crispy tofu, chickpeas, white beans… Whatever your favorite plant-based protein is, add it on top!
- Pack extra veggies by adding spinach, peas, mushrooms, or roasted cherry tomatoes.
- No vegan feta in your local store? Try a sprinkle of nutritional yeast, a spoonful of vegan cream cheese, or a squeeze of extra lemon juice for brightness.
- Use gluten-free orzo if available, or substitute with short-grain rice or quinoa for a wheat and gluten-free dish (adjust cooking time as needed).
How to Make Creamy Zucchini Orzo
Step 1: Saute onion with olive oil in a deep skillet over medium heat until fragrant, approx. 1-2 minutes. Then, add the grated zucchini to the pan and cook until the zucchini is sweating, approximately 3-5 minutes.
Step 2: Next, add the orzo, oregano, dried parsley, and salt. Toast the orzo for a couple of minutes in the warm pan, until everything is really well combined.
Step 3: Now, add the vegetable broth and coconut milk. Stir, bring to a boil, and then lower the heat. Cook for about 10 minutes, stirring every couple of minutes, until you have a very creamy orzo, and most of the liquid has been absorbed.
Step 4: At this time, squeeze your lemon juice into the mixture and stir in your fresh dill. Serve with your choice of vegan protein (I recommend vegan meatballs) and top with vegan feta, as desired.
Frequently Asked Questions
Yes! Store it in an airtight container in the fridge for up to 4 days. The orzo will thicken as it sits, so add a splash of broth or plant-based milk when reheating.
You can, but the texture may change slightly after thawing due to the creamy sauce. For best results, freeze in individual portions and reheat gently with extra liquid.
This pairs beautifully with vegan meatballs, vegan sausage, crispy tofu cubes, textured soy protein, or edamame.
More Plant-Based Pasta Recipes
- Avocado Pasta
- Creamy Eggplant Pasta
- Vegan Broccoli Cheddar Orzo
- Vegan Pasta and Meatball Bake
- Mediterranean Orzo Bake
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The Recipe: Creamy Zucchini Pasta
Ingredients
- 1 tbsp olive oil
- 1 small red onion or shallot, diced
- 1 zucchini, grated
- 2 cloves garlic, minced
- 340 grams orzo
- 1 tsp oregano
- 1 tsp dried parsley
- 1 tsp salt
- 2 cups vegetable broth
- 1½ cups coconut milk, or vegan cream of choice
- ½ cup vegan feta
- 1 handful fresh dill
To serve:
- Protein of choice, I used one package of vegan meatballs
Equipment
- Cheese grater to shred the zucchini
Instructions
- In a deep skillet over medium heat, add the olive oil and onion. Saute until fragrant, 1 to 2 minutes, and then add the grated zucchini to the pan. Cook until the zucchini is sweating, approximately 3 to 5 minutes.
- Next, add the orzo, oregano, dried parsley, and salt. Toast the orzo for a couple of minutes in the warm pan, until everything is really well combined.
- Now, add the vegetable broth and coconut milk. Stir, bring to a boil, and then lower the heat. Allow it to cook for about 10 minutes, stirring every couple of minutes, until you have a very creamy orzo, and most of the liquid has been absorbed.
- At this time, squeeze in your lemon juice and stir in your fresh dill. Top with vegan feta, as desired. I add vegan meatballs right on top. Enjoy immediately, or store in a sealed container in the fridge for a few days.
Notes
- Serve with vegan meatballs, crispy tofu, chickpeas, white beans… Whatever your favorite plant-based protein is, add it on top!
- Pack extra veggies by adding spinach, peas, mushrooms, or roasted cherry tomatoes.
- No vegan feta in your local store? Try a sprinkle of nutritional yeast, a spoonful of vegan cream cheese, or a squeeze of extra lemon juice for brightness.
- Use gluten-free orzo if available, or substitute with short-grain rice or quinoa for a wheat and gluten-free dish (adjust cooking time as needed).
