Healthy Feta Zucchini Orzo Recipe

There’s something about a creamy, flavorful one-pan dish that feels like a warm hug at the end of a long day. This healthy feta zucchini orzo recipe is one of my go-to dinners when I’m craving comfort but still want to keep things light. It’s got everything—a hint of tangy feta, fresh zucchini, and a cozy, creamy texture that’s hard to resist. Plus, it comes together in under 30 minutes, making it perfect for busy weeknights. Whether you’re serving it as a hearty side or a main dish, it’s guaranteed to leave you and your guests smiling.

Healthy Feta Zucchini Orzo Recipe

I first stumbled upon this recipe during a frantic weeknight search for something quick yet impressive to make for my family. I had a couple of zucchini staring at me from the fridge and a block of feta that was nearing its expiration date (don’t we all have those pantry “pressure points”?). After some experimenting, this dish was born—and it’s been on repeat ever since. The combination of nutty toasted orzo, creamy broth, and bright lemony flavors makes it an instant winner. I’ll admit, I was nervous the first time I grated zucchini into a pasta dish, but wow, what a game-changer! It adds subtle texture and lightness without stealing the spotlight.

Zucchini orzo might not have centuries of history like some traditional dishes, but it draws inspiration from Mediterranean flavors, which are all about fresh ingredients and balance. The use of dill and feta nods to Greek cooking, while the toasting of the orzo brings out a nuttiness reminiscent of classic pilaf dishes. Over time, this recipe has evolved to prioritize simplicity without compromising on taste or texture.

Let’s talk ingredients: the stars of the show

  • Olive oil: The base of any good sauté, olive oil adds a silky richness and Mediterranean flair. For extra flavor, you can try an infused olive oil, like garlic or lemon.
  • Sweet onion (or shallot): This is your flavor foundation. Shallots are great for a milder taste, while a sweet onion offers a subtle caramelized sweetness when sautéed. If you’re in a pinch, yellow onion works too.
  • Garlic: A must for that aromatic, comforting kick. Fresh is best, but jarred minced garlic will work in a pinch.
  • Orzo: This tiny pasta is the perfect canvas for all the bold flavors in this dish. If you can’t find orzo, pearl couscous or even arborio rice can work.
  • Zucchini: The real MVP here, grated zucchini blends seamlessly into the orzo while adding moisture and a dose of veggies. If zucchini isn’t in season, grated yellow squash or finely chopped spinach make great swaps.
  • Lemon: The zest and juice bring brightness and a zingy tang that balances the richness of the cheese and milk.
  • Italian seasoning: A mix of oregano, thyme, and basil ties everything together. You could swap this with fresh herbs if you’ve got some on hand.
  • Feta cheese: Crumbled feta is what gives the dish its creamy, tangy punch. Goat cheese or ricotta salata are great alternatives.
  • Fresh dill: This herb brightens up the dish with its slightly sweet, grassy flavor. If dill isn’t your thing, fresh parsley or chives work too.
Healthy Feta Zucchini Orzo Recipe

Kitchen gear: what you need (and what you don’t)

A large skillet with high sides is essential for this recipe—it’s all cooked in one pan, so you’ll need something that can handle the liquid without overflowing. If you don’t have a deep skillet, a Dutch oven or wide saucepan works just as well. A microplane zester is helpful for getting fine lemon zest, but a box grater can also do the job. For grating the zucchini, a standard box grater is perfect—no need for fancy equipment here. And of course, a good wooden spoon or silicone spatula will make stirring easier (and save your pan from scratches).

Step-by-step: making feta zucchini orzo together

Start with the aromatics. Heat up the olive oil in your skillet over medium heat. Once it’s warm, toss in the diced onion (or shallot) and let it cook for about two minutes. You’ll know it’s ready when it turns soft and translucent. Add the garlic next and stir for about 30 seconds, just until it’s fragrant. (Pro tip: Don’t let the garlic burn—it can turn bitter quickly.)

Toast the orzo. Once your aromatics are good to go, add the uncooked orzo to the pan. Stir it around so it gets coated in the olive oil and starts to lightly toast. This step gives the orzo a nutty, slightly golden flavor that really elevates the dish.

Mix in the zucchini and liquids. Toss in your grated zucchini and give it a quick stir. Then add the lemon juice, zest, Italian seasoning, and a generous pinch of salt and pepper. Pour in the broth and milk, stirring to combine. Bring the mixture to a boil, then reduce it to a gentle simmer. Let it cook for about 10-12 minutes, stirring occasionally to prevent sticking. If it starts to look too dry, don’t be shy about adding a splash more broth. The goal is a creamy consistency.

Finish with the good stuff. Once the orzo is tender and the liquid has mostly absorbed, take the skillet off the heat. Stir in the crumbled feta and fresh dill, letting the cheese melt slightly into the dish. The tanginess of the feta is what really ties everything together.

Serve it up. For a little extra flair, drizzle some olive oil over the top and sprinkle on a pinch of chili flakes if you like a touch of heat. Serve it warm and enjoy that first creamy, lemony bite.

Healthy Feta Zucchini Orzo Recipe

Variations and twists to try

  • Make it vegan: Swap the milk for unsweetened almond or oat milk, and use a vegan feta alternative or nutritional yeast for a cheesy flavor.
  • Low-carb option: Replace orzo with cauliflower rice or spiralized zucchini (zoodles). You’ll need to adjust the cooking time since these won’t absorb liquid like pasta.
  • Add protein: Stir in cooked shredded chicken, sautéed shrimp, or even crispy chickpeas for a heartier meal.
  • Seasonal swap: In the summer, try grated yellow squash. In the winter, finely chopped kale or spinach would be a lovely addition.
  • Herby upgrades: Mix in fresh mint, parsley, or even basil for a unique twist.

Serving and presentation tips

Serve your orzo family-style in the skillet—it’s part of the charm. For a more polished presentation, transfer it to a wide, shallow serving dish and top with extra dill, feta crumbles, and lemon zest. Pair it with a simple green salad or roasted vegetables for a complete meal. If you’re hosting, this dish also makes an excellent side for grilled chicken, fish, or lamb.

Drink pairings for a cozy dinner

For a refreshing drink pairing, I recommend a crisp white wine like Sauvignon Blanc or Pinot Grigio. The acidity complements the lemon and feta beautifully. Prefer something non-alcoholic? A sparkling water with a slice of lemon or cucumber is light and refreshing.

Storage and reheating tips

Leftovers? Lucky you! Store the orzo in an airtight container in the fridge for up to three days. When reheating, add a splash of broth or milk to bring back its creamy texture. Microwave on medium heat in short intervals, stirring between each, or warm it gently on the stove.

Adjusting for different servings

This recipe is easy to scale up or down. If doubling, make sure your skillet is big enough to hold everything without spilling. When halving, keep an eye on the liquid ratio—too much broth can turn the dish soupy.

Healthy Feta Zucchini Orzo Recipe

FAQs

1. Can I use a different type of pasta?
Sure! Small pasta shapes like ditalini or small shells work well, though they may need slightly different cooking times.

2. How do I prevent the orzo from sticking?
Stir frequently while it simmers, and don’t let it sit too long without stirring.

3. What’s a good feta alternative?
Try goat cheese for a similar tangy flavor, or ricotta salata for a milder taste.

4. Can I freeze this dish?
While it’s best fresh, you can freeze it. Just note that the texture may change slightly upon reheating.

5. Can I make this ahead?
Yes! Prep everything ahead and reheat with a splash of broth or milk before serving.

So, what are you waiting for? Grab that skillet and make this creamy feta zucchini orzo your new weeknight favorite. It’s simple, satisfying, and endlessly adaptable—your taste buds will thank you!

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Healthy Feta Zucchini Orzo Recipe

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Try this healthy feta zucchini orzo recipe! A creamy, flavorful one-skillet meal with fresh zucchini, lemon, and feta.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 3 tablespoons olive oil
  • 1/2 sweet onion, diced or a large chopped shallot
  • 4 cloves garlic, minced
  • 1 pound uncooked orzo
  • 2 medium zucchini, grated
  • 1 large lemon, both zested and juiced
  • 1 teaspoon italian seasoning
  • Salt and pepper to taste
  • 3 1/2 cups low-sodium chicken or vegetable broth
  • 1 cup milk
  • 5 ounces crumbled feta cheese
  • 2 tablespoons chopped fresh dill

Instructions

Start with the aromatics. Heat up the olive oil in your skillet over medium heat. Once it’s warm, toss in the diced onion (or shallot) and let it cook for about two minutes. You’ll know it’s ready when it turns soft and translucent. Add the garlic next and stir for about 30 seconds, just until it’s fragrant. (Pro tip: Don’t let the garlic burn—it can turn bitter quickly.)

Toast the orzo. Once your aromatics are good to go, add the uncooked orzo to the pan. Stir it around so it gets coated in the olive oil and starts to lightly toast. This step gives the orzo a nutty, slightly golden flavor that really elevates the dish.

Mix in the zucchini and liquids. Toss in your grated zucchini and give it a quick stir. Then add the lemon juice, zest, Italian seasoning, and a generous pinch of salt and pepper. Pour in the broth and milk, stirring to combine. Bring the mixture to a boil, then reduce it to a gentle simmer. Let it cook for about 10-12 minutes, stirring occasionally to prevent sticking. If it starts to look too dry, don’t be shy about adding a splash more broth. The goal is a creamy consistency.

Finish with the good stuff. Once the orzo is tender and the liquid has mostly absorbed, take the skillet off the heat. Stir in the crumbled feta and fresh dill, letting the cheese melt slightly into the dish. The tanginess of the feta is what really ties everything together.

Serve it up. For a little extra flair, drizzle some olive oil over the top and sprinkle on a pinch of chili flakes if you like a touch of heat. Serve it warm and enjoy that first creamy, lemony bite.

Notes

Serving and presentation tips

Serve your orzo family-style in the skillet—it’s part of the charm. For a more polished presentation, transfer it to a wide, shallow serving dish and top with extra dill, feta crumbles, and lemon zest. Pair it with a simple green salad or roasted vegetables for a complete meal. If you’re hosting, this dish also makes an excellent side for grilled chicken, fish, or lamb.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: dinner

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