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Butter Cheesy Zucchini Orzo Recipe

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4 from 8 reviews

A creamy and comforting Butter Cheesy Zucchini Orzo dish featuring tender orzo pasta cooked with fresh zucchini, kale, garlic, and thyme, all brought together with butter, parmesan cheese, and a touch of lemon for brightness. This quick stovetop recipe delivers a deliciously cheesy, flavorful meal perfect for a weeknight dinner or meal prep.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Main Ingredients

  • 3 tablespoons salted butter
  • 3-4 cloves garlic, minced or grated
  • 1 pound dry orzo pasta (use gluten-free if needed)
  • 2 tablespoons fresh thyme leaves
  • 2 medium zucchini and/or yellow summer squash, grated
  • 1/2 bunch kale, finely shredded
  • 3 cups low sodium chicken or vegetable broth
  • Zest and juice of 1 lemon
  • 1 teaspoon onion powder
  • Kosher salt and black pepper, to taste
  • 1/2 cup whole milk or canned full fat coconut milk
  • 3/4 cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley (or 2 teaspoons dried)

Instructions

  1. Prepare the Aromatics and Orzo: Heat a large skillet over medium-high heat. Add the butter and garlic and cook until the garlic becomes fragrant, about 1 minute. Stir in the orzo and thyme, cooking until the orzo is golden and toasted, about 2-3 minutes.
  2. Add Vegetables and Deglaze: Stir in the grated zucchini and shredded kale. Cook for an additional 2-3 minutes until the greens wilt. Pour in 1/2 cup of the broth to deglaze the pan, scraping up any browned bits. Add the lemon zest, lemon juice, onion powder, and season with kosher salt and black pepper.
  3. Cook the Orzo: Gradually add the remaining 2 1/2 cups of broth, stirring continuously. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook for 8-10 minutes, stirring often, until the orzo is al dente and the mixture becomes creamy.
  4. Finish with Dairy and Herbs: Stir in the milk and grated parmesan cheese, along with the chopped parsley. Cook for a few more minutes until warmed through. If the orzo thickens too much, add additional broth to reach a creamy consistency with just a bit of liquid remaining.
  5. Serve: Divide the orzo among bowls. Top with extra fresh thyme, additional butter, and parmesan cheese if desired. Enjoy this luscious, cheesy zucchini orzo hot and fresh for maximum flavor.

Notes

  • You can substitute yellow summer squash for part or all of the zucchini for a slightly different texture and color.
  • For a dairy-free version, opt for canned full-fat coconut milk instead of whole milk and omit parmesan or use a vegan cheese alternative.
  • Adding additional broth as needed ensures the orzo remains creamy and prevents it from drying out.
  • Use gluten-free orzo if you require a gluten-free dish.
  • Fresh thyme enhances the flavor but dried thyme can also be used; adjust amounts accordingly.
  • Leftovers can be refrigerated and reheated with a splash of broth to restore creaminess.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/butter-cheesy-zucchini-orzo-recipe/