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Creamy Lemon Feta Zucchini Orzo is the celebration of everything I crave in a quick weeknight meal bright citrusy flavors creamy feta and just enough zucchini to feel virtuous. This simple yet luxurious recipe comes together in one pan with barely any prep and leaves you with a comfort dish that tastes like pure summer.
Every time I make this it amazes me just how much flavor comes from humble pantry items. The creamy orzo hugs the lemony zucchini and the crumbled feta always feels like the ultimate treat. My family crowds around the stove before I can even serve it.
What You'll Need
- Olive oil: for sautéing and adding richness choose a good extra virgin olive oil for bright flavor
- Sweet onion or large shallot: which brings a gentle base sweetness look for firm no sprouting bulbs
- Garlic: for depth and aroma always use fresh cloves for best taste
- Orzo pasta: toothed but tender a rice-shaped pasta that cooks up creamy buy a good quality brand so it does not turn mushy
- Zucchini: grated so it melts into the sauce find ones that are small to medium for minimal seeds and sweetest flavor
- Lemon zest and juice: to brighten everything choose unwaxed lemons with glossy skin for best zest
- Italian herb seasoning: for layered earthy notes use a fresh blend if available
- Salt and pepper: to taste season as you go and taste often
- Low sodium chicken broth or veggie broth: builds the creamy sauce base use homemade if you can but boxed works well
- Whole milk: for creaminess goes silkier than cream without heaviness
- Feta cheese: crumbled salty tangy and bold look for fresh sheep’s milk feta if possible
- Fresh dill: brings an aromatic lift snip just before adding for the brightest flavor
- Optional extras: are olive oil chili flakes extra dill and lemon for garnish you can dress it up simply as you like
How to Make It Happen
- Heat the Olive Oil:
- Start by warming your olive oil in a large skillet over medium heat. Wait until it looks glossy and thin then toss in your diced onion.
- Sweat the Onion and Garlic:
- Sauté the onion for about two minutes until it softens and turns almost translucent. Add your garlic and stir constantly for thirty seconds so you do not scorch it but bring out its aroma.
- Toast the Orzo:
- Pour in the dry orzo and let it toast for about one minute stirring gently so each grain gets kissed with oil. This little moment wakes up the flavor of the pasta itself.
- Fold in the Zucchini:
- Tip in the grated zucchini and keep it moving for about two minutes. The shreds should soften and turn bright green as they mingle with the pasta base.
- Season and Add Liquid:
- Sprinkle in lemon zest lemon juice Italian herb seasoning and generous pinches of salt and pepper. Next pour over your broth and milk stirring as you go. You want the orzo just covered with liquid.
- Simmer Until Creamy:
- Raise heat until the mixture starts to bubble then drop it down to a gentle simmer. Stir often and keep an eye on the pan for ten to twelve minutes adding a splash more broth if it dries up. The orzo should turn silky and almost risotto-like by the end.
- Finish with Feta and Dill:
- Take the skillet off the heat and tumble in your crumbled feta and fresh dill. Stir well so the cheese just melts into pockets of creaminess without disappearing completely.
- Garnish and Serve:
- Spoon into bowls and top with more olive oil a squeeze of lemon extra dill and chili flakes if you want a hit of heat. Serve hot and enjoy the comforting tangy sauce as it thickens.
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This recipe always reminds me of big family picnics with all the kids running around and bowls of this orzo balancing on plate-laden laps. My favorite part is always the feta that melts but leaves little bold bursts in every bite. My sister asks for this every time she visits from out of town.
Keeping It Fresh
Freshly grated zucchini is the secret here. If you have garden zucchini use it up now. Leftovers keep well in the fridge covered for up to three days. Reheat gently with a little extra milk or broth to bring back creaminess.
Smart Swaps and Substitutions
If feta is too sharp use creamy ricotta or goat cheese for a milder touch. You can swap dill for fresh basil or parsley if that is what you have on hand. Completely vegan is easy too just use your favorite plant-based feta and non dairy milk.
Perfect Pairings
This creamy orzo loves company. Serve with lemon roasted chicken grilled shrimp or a platter of roasted vegetables for a complete meal. A glass of crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully. For a lighter lunch add a peppery arugula salad.
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This dish is weeknight magic. Each bite is creamy zingy and bright—delicious hot or for leftovers tomorrow.
Frequently Asked Questions
- → How do I keep the orzo creamy, not dry?
Add more broth as needed during simmering and stir often to maintain a creamy texture.
- → Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works well and maintains a delicate flavor profile.
- → Will another cheese work if I don’t have feta?
Try goat cheese or ricotta for a different creamy tang, though feta provides signature flavor.
- → What is the purpose of fresh dill in this dish?
Dill adds a fresh, herby brightness that complements the lemon and feta elements beautifully.
- → How can I add extra flavor?
Enhance with more lemon juice, chili flakes, or a drizzle of olive oil before serving.
- → Is it necessary to grate the zucchini?
Yes, grating helps the zucchini blend smoothly into the orzo and adds moisture.