Creamy Lemon Zucchini Orzo Recipe
A light and creamy vegan Lemon Zucchini Orzo that combines tender orzo pasta with shredded zucchini, fresh herbs, and a tangy lemon finish. This easy one-pot recipe is perfect for a quick weeknight meal, offering a delightful balance of flavors and a creamy texture without dairy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Main Ingredients
- 3 large zucchini, shredded
- 1 pound dry orzo
- 3 tablespoons vegan butter
- 1 shallot, diced
- 4 cloves garlic, diced
- 1 1/2 teaspoons dried oregano
- Pepper to taste
- 1/3 cup vegan parmesan
- 1/3 cup unsweetened non-dairy milk
- 1 tablespoon fresh thyme, finely chopped
- Juice of 1 lemon
- 1 teaspoon vegan bouillon or substitute with salt
- Fresh herbs for serving (basil and oregano recommended)
Instructions
- Prepare the Zucchini: Shred the zucchini using a food processor or by hand. Place a cheesecloth or clean kitchen towel over a large bowl and add the shredded zucchini. Let it sit for a couple of minutes, then wring out as much liquid as possible from the zucchini. Set aside.
- Cook the Orzo: Bring a large pot of water to a boil. Add the orzo and cook according to package instructions until al dente. Drain the orzo and set aside. Return the empty pot to the stove over medium heat.
- Sauté Aromatics and Zucchini: Melt the vegan butter in the pot. Add the diced shallot, garlic, dried oregano, and pepper. Cook, stirring frequently, until the shallot softens, about 2 minutes. Add the drained shredded zucchini and continue to cook for about 5 minutes, stirring often to allow the zucchini to soften and flavors to meld.
- Combine and Finish: Add the cooked orzo back into the pot with the zucchini mixture. Stir in the vegan parmesan, non-dairy milk, fresh thyme, lemon juice, and vegan bouillon or salt. Toss everything well to combine and heat through. Taste and adjust seasonings with additional lemon juice, salt, or pepper if needed.
- Serve: Serve the creamy lemon zucchini orzo hot, garnished with fresh herbs such as basil and oregano for extra flavor and freshness.
Notes
- Wringing the zucchini is important to avoid excess water in the dish, which can make it soggy.
- You can substitute the vegan parmesan with nutritional yeast for a different cheesy flavor.
- For a gluten-free version, use gluten-free orzo or substitute with another small gluten-free pasta.
- Adjust lemon juice quantity according to your preferred level of acidity.
- This dish can be reheated gently on the stovetop or in a microwave, adding a splash of non-dairy milk if it seems dry.
Find it online: https://recipethrive.com/creamy-lemon-zucchini-orzo-recipe/
