Healthy Feta Zucchini Orzo Recipe

I have a serious weakness for orzo. It’s the perfect in-between of rice and pasta, and it soaks up flavors beautifully. This feta zucchini orzo is one of those dishes that feels light yet indulgent, packed with bright lemon, creamy feta, and fresh dill. It’s simple, comforting, and surprisingly easy to throw together on a weeknight.

this RECIPE

I first made this dish on a lazy Sunday when I had a couple of zucchini sitting in my fridge, looking lonely. I wanted something cozy but not heavy, and this orzo came to life in my skillet. The grated zucchini melts into the pasta, creating a creamy texture without needing a ton of dairy. The feta adds just the right amount of tang, and that squeeze of fresh lemon ties it all together. Since then, it’s been my go-to for a quick and satisfying meal.

Orzo: a tiny pasta with a big history

Orzo might look like rice, but it’s actually a small, oval-shaped pasta made from semolina flour. It’s popular in Mediterranean and Italian cuisine, often used in soups, salads, and creamy pasta dishes like this one. In Greece, orzo (known as kritharaki) is often baked into casseroles with tomato sauce and lamb. This version, though, is a fresh and modern twist that keeps things light yet flavorful.

Let’s talk ingredients: what makes this dish shine

Olive oil

A good-quality olive oil is key here, as it forms the base of our flavors. If you’re out, avocado oil works, though it won’t have the same richness.

Onion and garlic

These aromatics set the foundation for deep, savory flavor. A shallot gives a slightly sweeter touch, while garlic brings that irresistible fragrance.

Orzo

The star of the dish! If you don’t have orzo, pearl couscous or even arborio rice could work, though they’ll have a different texture.

Zucchini

Grated zucchini melts beautifully into the orzo, adding subtle sweetness and a creamy consistency. If zucchini isn’t in season, grated yellow squash works too.

Lemon

Both the juice and zest bring brightness and balance to the dish. No fresh lemon? A splash of white wine vinegar can add a similar tang.

Italian seasoning

A blend of dried herbs adds depth. If you have fresh basil or oregano, toss them in for extra freshness.

Broth and milk

The mix of broth and milk keeps things creamy without making it too heavy. A dairy-free version? Swap the milk for unsweetened almond or oat milk.

Feta cheese

Feta gives a creamy, salty bite. Goat cheese is a great alternative if you want something softer.

Fresh dill

Dill adds a refreshing, slightly grassy note. No dill? Fresh parsley or chives work just fine.

Kitchen tools: keeping it simple

All you need is:

• A large skillet (nonstick or stainless steel works best)
• A good grater for the zucchini
• A zester for that fresh lemon zest
• A wooden spoon for stirring (because who doesn’t love a trusty wooden spoon?)

Step-by-step: bringing this dish to life

Step 1: Sauté the aromatics

Heat olive oil in a large skillet over medium heat. Toss in the chopped onion and let it cook for about 2 minutes until translucent. Stir in the garlic and cook for another 30 seconds—just until fragrant. Be careful not to let it burn (burnt garlic is the enemy of good flavor).

Step 2: Toast the orzo

Add the uncooked orzo to the skillet, stirring it around so it gets coated in the oil and lightly toasts. This gives the pasta a deeper, nuttier flavor—just a minute of toasting makes a difference!

Step 3: Incorporate the zucchini and liquids

Mix in the grated zucchini, stirring for about 2 minutes until it softens. Then add the lemon juice, zest, Italian seasoning, and a pinch of salt and pepper. Pour in the broth and milk, stirring to combine. Bring it to a boil, then reduce the heat to a gentle simmer. Let it cook for about 10-12 minutes, stirring occasionally. If it starts looking dry, add a splash more broth to keep it creamy.

Step 4: Finish with cheese and herbs

Once the orzo is tender and the mixture is creamy, take the skillet off the heat. Stir in the crumbled feta and fresh dill. The feta will melt slightly into the pasta, creating the perfect creamy-tangy balance.

Step 5: Garnish and serve

Drizzle a little extra olive oil over the top, and if you like a bit of heat, sprinkle on some red pepper flakes. Serve immediately and enjoy every creamy, herby bite!

Variations to try (because why not experiment?)

• Make it dairy-free: Swap the milk for coconut milk or unsweetened almond milk, and use a dairy-free feta alternative.
• Add protein: Stir in shredded rotisserie chicken or sautéed shrimp for a heartier meal.
• Go extra veggie-heavy: Toss in some baby spinach at the end or stir in roasted cherry tomatoes.
• Spice it up: A little crushed red pepper or a dash of smoked paprika can add warmth and depth.
• Make it gluten-free: Substitute gluten-free orzo or try short-grain rice for a risotto-style dish.

How to serve it up beautifully

This orzo is already stunning with its creamy texture and flecks of green zucchini. To take it up a notch, sprinkle extra feta and fresh dill on top. Serve it with a crisp side salad or some roasted asparagus for a full meal.

What to drink with this dish?

• White wine: A crisp Sauvignon Blanc or Pinot Grigio complements the lemony flavors beautifully.
• Iced tea: A refreshing herbal iced tea with mint pairs wonderfully.
• Sparkling water: A lemon or cucumber-infused sparkling water keeps things light and refreshing.

Storing and reheating tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The orzo will thicken as it sits, so when reheating, add a splash of broth or milk to bring back the creaminess. Warm it on the stovetop over low heat or microwave it in short bursts, stirring in between.

Scaling the recipe for different servings

Need to feed a crowd? Double the ingredients, but add the liquid gradually to ensure it doesn’t get too soupy. Cooking for one? Halve the recipe and enjoy leftovers for lunch the next day.

Troubleshooting: avoiding common mistakes

• Too dry? Add more broth while cooking.
• Too soupy? Let it simmer a little longer to absorb the liquid.
• Orzo sticking? Stir frequently and keep an eye on the heat.

Time to get cooking!

This feta zucchini orzo is a dish you’ll want to make again and again. It’s creamy, tangy, and packed with fresh flavors—all in one pan! Try it out, make it your own, and let me know how it turns out. Happy cooking!

Frequently asked questions

1. Can I use a different cheese instead of feta?
Yes! Goat cheese works well, or even grated Parmesan for a nuttier flavor.

2. What if I don’t have fresh dill?
No worries! Parsley, chives, or even basil can work as a substitute.

3. Can I make this ahead of time?
Yes, but keep in mind that orzo absorbs liquid as it sits. Add a little extra broth when reheating to bring back the creaminess.

4. What protein pairs well with this dish?
Grilled chicken, shrimp, or even chickpeas would be a great addition.

5. Is this freezer-friendly?
Not really—dairy-based sauces don’t always reheat well from frozen, and the orzo can become mushy. It’s best enjoyed fresh!

Print