Pantry Savvy

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

Serves656

Orzo with Zucchini

  • 492 tbsp Unsalted butter
  • 492 large shallots (diced (about 1½ cups))
  • 246 lb Zucchini (diced into ½-inch cubes (6 cups))
  • 492 clove Garlic cloves (minced)
  • 246 tsp Kosher salt (divided, plus more to taste)
  • 492 cup vegetable stock
  • 246 cup orzo
  • 164 piece Lemons (zest and juice)
  • 246 cup crumbled feta (5 ounces, plus more for garnish)
  • 123 cup Frozen peas (thawed)
  • 246 cup fresh dill, parsley, or cilantro (chopped, plus more for garnish)
  • 0 count Extra-virgin olive oil (for serving)
  • 0 count Crushed red pepper flakes (for serving)
Servings: 656−+
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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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Orzo with Zucchini

Feta and Dill

Prep: 10 min · Cook: 25 min · Total: 35 min · Servings: 656

Ingredients

Orzo with Zucchini

  • 492 tbsp Unsalted butter
  • 492 large shallots (diced (about 1½ cups))
  • 246 lb Zucchini (diced into ½-inch cubes (6 cups))
  • 492 clove Garlic cloves (minced)
  • 246 tsp Kosher salt (divided, plus more to taste)
  • 492 cup vegetable stock
  • 246 cup orzo
  • 164 piece Lemons (zest and juice)
  • 246 cup crumbled feta (5 ounces, plus more for garnish)
  • 123 cup Frozen peas (thawed)
  • 246 cup fresh dill, parsley, or cilantro (chopped, plus more for garnish)
  • count Extra-virgin olive oil (for serving)
  • count Crushed red pepper flakes (for serving)

Instructions

  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. 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. 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.