PantrySavvy

one-pot

Orzo with Zucchini

An easy one-pot orzo with zucchini, tangy feta, fresh dill, and sweet peas, brightened by lemon zest—ready in under 30 minutes.

Prep

10 min

Cook

25 min

Total

35 min

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Ingredients

Serves4
  • 3 tbspUnsalted butter
  • 3 largeshallotsdiced (about 1½ cups)
  • 1 1/2 lbZucchinidiced into ½-inch cubes (6 cups)
  • 3 cloveGarlic clovesminced
  • 1 1/2 tspKosher saltdivided, plus more to taste
  • 3 cupvegetable stock
  • 1 1/2 cuporzo
  • 1 pieceLemonzest and juice
  • 1 1/2 cupcrumbled feta5 ounces, plus more for garnish
  • 3/4 cupFrozen peasthawed
  • 1 1/2 cupfresh dill, parsley, or cilantrochopped, plus more for garnish
  • 0 countExtra-virgin olive oilfor serving
  • 0 countCrushed red pepper flakesfor serving
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Cooking Instructions

  1. 1

    Sauté shallots & zucchini

    Heat a large skillet over medium-high heat, then add the butter and let it melt. Stir in the shallots and zucchini and cook, stirring occasionally, until browned and softened, about 8 minutes. Add the garlic and ½ teaspoon of the salt and cook until fragrant, 1 minute.
  2. 2

    Cook orzo in stock

    Stir in the stock and bring to a simmer, then add the orzo. Grate the lemon zest directly into the skillet, then add the remaining 1 teaspoon of salt. Cover the pan and simmer over medium-low heat until the orzo is cooked through but still al dente and most of the liquid is absorbed, 12–15 minutes, stirring once or twice. If the pan dries out toward the end, add a splash of stock or water.
  3. 3

    Finish with feta, peas & herbs

    Stir in the feta, peas, and dill. Cover the pan and cook for another minute or two to warm the peas. Remove from heat, cut the zested lemon in half and squeeze one half over the orzo. Taste and adjust with more lemon juice and salt if desired. Sprinkle with extra feta, herbs, olive oil, and red pepper flakes for serving.

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