One Pot Orzo with Zucchini, Corn & Feta

Posted by Donna-Marie Pye on

Is your garden bursting with zucchini? This is a great main side dish to make to use up some of those garden veggies. Although it looks like rice, orzo is short pasta that cooks up quickly and is perfect for both warm and cold recipes.



  • 1 tbsp olive oil
  • 1/2 cup finely chopped yellow onion
  • 1 medium zucchini, diced
  • 1 garlic clove, minced
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup sweet corn kernels
  • 2 green onions, thinly sliced
  • 2 tbsp chopped fresh flat-leaf parsley
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • Sea salt and freshly ground pepper
  • 1/4 cup crumbled feta


  1. In a medium saucepan set over medium-high heat, add oil. When oil is shimmering, add onion and zucchini and cook until onion is translucent; about 4 minutes. Add garlic and orzo and cook until garlic is fragrant, and orzo is lightly toasted, about 1 minute.  
  2. Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook until orzo is tender, about 12 minutes.
  3. Fluff orzo with a fork and stir in corn, herbs, lemon zest, and lemon juice. Taste and adjust seasoning with salt and pepper.
  4. To serveDivide orzo between serving bowls, top with feta, and serve immediately.

Serves 4 to 6

You Might Like This To Make This Recipe

Microplane Zester

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.