Souper Creamy Lemon Butter Cheesy Zucchini Orzo Recipe
This Souper Creamy Lemon Butter Cheesy Zucchini Orzo is a comforting and flavorful one-pan meal featuring tender orzo pasta simmered with fresh zucchini, kale, and a bright lemon butter sauce. Finished with rich Parmesan cheese and fresh herbs, this dish offers a creamy texture and a vibrant taste perfect for a quick weeknight dinner or a hearty side dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Primary 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
Dairy and Herbs
- 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
- Prepare the aromatics and toast orzo: Heat a large skillet over medium-high heat. Add the butter and garlic, cooking until the garlic is fragrant, about 1 minute. Stir in the orzo and thyme leaves, and cook for 2-3 minutes until the orzo turns golden and is toasted, enhancing its nutty flavor.
- Add the vegetables: Mix in the grated zucchini and shredded kale, cooking for another 2-3 minutes until the greens are wilted and softened, combining their flavors with the toasted pasta.
- Deglaze and add seasoning: Pour in 1/2 cup of the broth to deglaze the pan, scraping up any flavorful browned bits. Stir in the lemon zest, lemon juice, onion powder, and season with kosher salt and black pepper to your preference.
- Simmer the orzo: Slowly add the remaining 2 1/2 cups of broth while increasing the heat to bring the mixture to a boil. Reduce to a simmer and cook for 8-10 minutes, stirring often, until the orzo is al dente and the dish becomes creamy.
- Incorporate dairy and herbs: Stir in the milk (or coconut milk), grated Parmesan cheese, and chopped parsley. Cook for a few more minutes until everything is warmed through and the texture is creamy but still with a slight touch of liquid. Add extra broth if the mixture thickens too much.
- Serve and garnish: Divide the orzo among bowls and top with fresh thyme, additional butter, and more Parmesan if desired for added richness and flavor. Serve immediately for best taste.
Notes
- Use gluten-free orzo to make this dish gluten-free if needed.
- Full fat coconut milk is a good dairy-free alternative that keeps the creaminess.
- Adjust the broth quantity to achieve desired creaminess consistency.
- Fresh thyme and parsley elevate the flavor but can be substituted with dried herbs in a pinch.
- For a richer dish, add an extra pat of butter on top before serving.
- Leftovers can be reheated on stovetop with a splash of broth or milk to restore creaminess.
