This creamy One Pan Lemon Garlic Orzo with Zucchini and Corn is fresh, flavorful and made in one skillet for an easy summer side dish or weeknight meal. Packed with fresh veggies, tender orzo, Parmesan, herbs and bright lemon flavor!
This One Pan Lemon Garlic Orzo with Zucchini and Corn recipe is creamy, bright and packed with fresh summer flavor! Tender orzo is cooked in chicken broth until perfectly creamy, then tossed with golden zucchini, sweet corn, fresh garlic, Parmesan, lemon and plenty of fresh herbs. It’s simple, comforting and the perfect side dish to use up all that seasonal zucchini and corn.
The best part about this parmesan zucchini orzo recipe is that everything comes together right in one skillet! Cooking the orzo directly in the broth gives it an extra creamy, almost risotto-like texture without all the work, while fresh lemon juice and zest keep the dish light and bright. Lightened-up comfort food where leftovers taste better the next day!
Why You’ll Love This
- Fresh summer flavors – zucchini and sweet corn are the stars of this dish, while fresh lemon, basil and parsley add tons of bright fresh flavor.
- Made healthier – this lighter version uses a little half-and-half combined with parmesan to give a rich, creamy texture without needing heavy cream.
- Quick and easy – a great recipe to have on hand on busy weeknights when you want something quick and comforting without spending all night in the kitchen.
- Made in one skillet – aside from briefly transferring the zucchini to a plate, everything cooks in the same skillet for easy prep and cleanup.
- Customizable – add your favorite protein, swap in extra veggies or change up the herbs depending on what you have on hand.
Ingredients You’ll Need
- olive oil – extra virgin olive oil is used to sauté the zucchini and corn until lightly golden and tender. Dividing the oil helps the vegetables brown rather than steam.
- zucchini – you’ll need 2 medium zucchini, thinly sliced into half-moons. Cooking the zucchini separately keeps it tender while preventing it from becoming mushy as the orzo cooks.
- corn – you’ll need about 2 cups of corn kernels. Fresh corn cut straight from the cob is delicious during the summer, but frozen corn works great too.
- orzo – you’ll need 1 1/2 cups of dry orzo pasta. This small, rice-shaped pasta cooks right in the skillet and releases starch as it cooks, helping create that deliciously creamy consistency.
- garlic – freshly minced cloves garlic add plenty of savory flavor and pair perfectly with the lemon and Parmesan.
- chicken broth – low-sodium chicken broth or vegetable broth adds much more flavor than cooking the orzo in water and allows you to control the amount of salt in the finished dish.
- half-and-half – just 1/3 cup makes the orzo extra creamy without making it overly rich. Heavy cream can also be used.
- parmesan cheese – freshly grated Parmesan melts right into the orzo, adding salty, cheesy flavor and an even creamier consistency.
- lemon – both fresh lemon zest and lemon juice are used to give this dish its signature bright, citrusy flavor.
- seasonings – a combination of Italian seasoning, pinch of red pepper flakes, salt and black pepper.
- fresh basil and fresh parsley – fresh herbs are stirred in at the very end so they maintain their bright flavor and color. I like to garnish with additional herbs when serving too. Feel free to mix in extra greens such as baby spinach and kale for a boost of nutrition.
How to Make Lemon Garlic Orzo with Zucchini and Corn
- Sauté the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the sliced zucchini in an even layer and season lightly with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until just tender and lightly golden. Transfer the zucchini to a plate and set aside.
- Cook the corn and garlic. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the corn and cook for 2 to 3 minutes until lightly golden and tender. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Toast the orzo. Add the dry orzo directly to the skillet and cook for about 2 minutes, stirring frequently. Toasting the pasta gives it a slightly nutty flavor and adds another layer of flavor to the finished dish.
- Cook the orzo. Pour in the chicken broth and season with Italian seasoning, salt, black pepper and crushed red pepper flakes, if using. Bring everything to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed.
- Make it creamy. Reduce the heat to low and stir in the half-and-half and freshly grated Parmesan. Cook for another 1 to 2 minutes, stirring gently, until the Parmesan has melted and the orzo is nice and creamy. If the mixture becomes too thick, simply add a splash of chicken broth to loosen it up.
- Add the zucchini back in. Gently fold the sautéed zucchini into the creamy orzo and cook for about a minute, just until warmed through. Be careful not to stir too aggressively so the zucchini slices stay intact.
- Finish with lemon and herbs. Remove the skillet from the heat and stir in the lemon zest, fresh lemon juice, basil and parsley. Serve with extra parmesan, some cracked black pepper, extra lemon zest and a little drizzle of olive oil, if desired.
Variations and Substitutions
- Add protein – turn this into a complete meal by adding grilled or shredded chicken, sautéed shrimp, salmon or Italian chicken sausage.
- Add more veggies – fresh spinach, kale, asparagus, yellow squash, onion, fresh or frozen peas, cherry tomatoes, green beans or bell peppers would all be delicious additions.
- Make it extra creamy – swap the half-and-half for heavy cream for an even richer consistency. You could also swap the parmesan cheese with crumbled feta cheese for even more depth of flavor.
- Add more heat – increase the crushed red pepper chili flakes for a little extra kick or add your favorite hot sauce.
- Make it dairy-free – simply replace the half-and-half with an unsweetened dairy-free milk such as oat milk or a dairy-free cooking cream. Swap the Parmesan for dairy-free Parmesan or nutritional yeast.
- Change up the herbs – fresh dill, fresh mint, chives or fresh thyme would all pair nicely with the lemon and vegetables.
How to Serve
Prepping and Storage
- To Store: Let the orzo cool completely, then transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
- To Reheat: Warm the orzo gently in a skillet over medium-low heat or microwave it in short intervals. Add a splash of chicken broth, milk or half-and-half while reheating to loosen the sauce and bring back its creamy consistency.
- To Meal Prep: Portion the orzo into individual airtight containers along with your favorite protein for easy lunches throughout the week. Keep in mind that the zucchini will soften slightly as it sits.
- To Freeze: I don’t recommend freezing this recipe. Both the creamy sauce and zucchini can change texture once frozen and thawed, so this dish is best enjoyed fresh or refrigerated.
Frequently Asked Questions
Despite looking a lot like rice, orzo is actually a type of pasta! Its small shape makes it perfect for soups, pasta salads and creamy skillet recipes like this one.
No! That’s one of the best parts about this recipe. The dry orzo cooks directly in the skillet with the chicken broth, which means fewer dishes and even more flavor. The starch released from the pasta also helps create the creamy consistency.
Absolutely. Fresh corn is especially delicious during the summer, but frozen corn makes this recipe easy to enjoy all year long. You can add the frozen kernels directly to the skillet without thawing first.
Cooking the zucchini first and removing it from the skillet prevents it from overcooking while the orzo simmers. Adding it back at the end keeps the zucchini tender and helps the slices hold their shape instead of becoming mushy.
Orzo continues absorbing liquid even after it has finished cooking. If your orzo becomes thicker than you’d like, stir in a splash of warm chicken broth, vegetable stock, milk or half-and-half until you reach your desired consistency of the velvety lemon sauce.
Yes! You can substitute shredded zucchini for the sliced zucchini. Use about 3 to 4 cups of shredded zucchini, lightly squeezing out the excess moisture first. Sauté it in the olive oil for 3 to 4 minutes, then transfer it to a plate and stir it back into the orzo near the end as directed. This will give the dish a softer, more blended texture.
Definitely. Grilled chicken, shredded chicken or sautéed shrimp are all delicious additions and turn this creamy orzo into an easy complete meal.
No, traditional orzo is made from wheat and therefore contains gluten. You could try substituting a gluten-free orzo, but cooking times and the amount of broth needed may vary depending on the brand.
Pin this now to find it later
Pin It
More Easy Orzo Recipes
More One Pan Recipes
Hope you all enjoy this Lemon Garlic Orzo with Zucchini and Corn! If you love this recipe as much as we do, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
-
Sauté the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the sliced zucchini in an even layer and season lightly with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until just tender and lightly golden. Transfer the zucchini to a plate and set aside.
-
Cook the corn and garlic. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the corn and cook for 2 to 3 minutes until lightly golden and tender. Stir in the garlic and cook for about 30 seconds, just until fragrant.
-
Toast the orzo. Add the dry orzo directly to the skillet and cook for about 2 minutes, stirring frequently. Toasting the pasta gives it a slightly nutty flavor and adds another layer of flavor to the finished dish.
-
Cook the orzo. Pour in the chicken broth and season with Italian seasoning, salt, black pepper and crushed red pepper flakes, if using. Bring everything to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed.
-
Make it creamy. Reduce the heat to low and stir in the half-and-half and freshly grated Parmesan. Cook for another 1 to 2 minutes, stirring gently, until the Parmesan has melted and the orzo is nice and creamy. If the mixture becomes too thick, simply add a splash of chicken broth to loosen it up.
-
Add the zucchini back in. Gently fold the sautéed zucchini into the creamy orzo and cook for about a minute, just until warmed through. Be careful not to stir too aggressively so the zucchini slices stay intact.
-
Finish with lemon and herbs. Remove the skillet from the heat and stir in the lemon zest, fresh lemon juice, basil and parsley. Serve with extra parmesan, some cracked black pepper, and extra lemon zest, if desired.
Serving: 1/8th of recipe | Calories: 290kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 415mg | Fiber: 3g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.