Lemon Orzo with Caramelized Zucchini

Lemon orzo cooked like risotto with caramelized zucchini, parmesan, and herbs. Bright, buttery, and perfect for zucchini season.

Why I love it

I’m obsessed with this lemon orzo. It’s packed with caramelized bits of zucchini, fresh herbs, buttery lemon, and lots of parmesan. 

Orzo has always been one of my favorite pasta shapes. You can scoop it up with a spoon, it mingles beautifully with vegetables, and it has all the comfort of risotto without the constant stirring.

Instead of boiling it in a big pot of water, I cook it almost like rice, using just enough chicken stock for the pasta to absorb as it cooks. The starch stays behind, creating a glossy, lemony sauce that clings to every piece of orzo.

The second revelation of this recipe is the zucchini. I grate it coarsely, then give it plenty of time over fairly high heat until the water cooks off and the edges caramelize. The zucchini becomes sweet, concentrated, and almost silky, disappearing into the pasta while adding delicious flavor and specks of green.

This is one of my favorite ways to use up summer zucchini, especially when the garden is overflowing. It works as a simple dinner on its own or alongside grilled chicken, fish, or Italian sausages. If you love bright, lemony pasta, you'll also enjoy my creamy lemon risotto or white bean pasta with greens.

How to Make Lemon Orzo

Recipe Tips

Don't rush the zucchini. Most of the flavor comes from letting the moisture cook away so the zucchini can caramelize.

Grate it coarsely. Larger shreds brown better and add more texture than finely grated zucchini.

Cook the orzo like risotto. Using just enough stock creates a silky sauce instead of watery pasta.

Finish with the butter off the heat. It melts into the starchy pasta and creates a glossy sauce without becoming greasy.

Use real Parmigiano Reggiano. It melts more smoothly and gives the orzo a richer, nuttier flavor.

Serve it right away. Like risotto, the sauce thickens as it sits. If needed, loosen leftovers with a splash of warm stock.

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