creamy zuchini and orzo

4.8 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.1
  • Total Fat: 6.2 g
  • Cholesterol: 0.9 mg
  • Sodium: 930.5 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.0 g

View full nutritional breakdown of creamy zuchini and orzo calories by ingredient
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this recipe is similar to rissotto, but faster and easier. this recipe is similar to rissotto, but faster and easier.
Number of Servings: 4


    2 cups low sodium chicken broth, hot
    1 clove garlic
    1/2 small onion, finely chopped
    2 medium zucchini(2 cups chopped)
    1 1/2 tbsp. olive oil
    1/2 tbsp salt, divided
    1 cup uncooked orzo pasta
    pepper to taste
    1 tbsp. freshly grated parmesian cheese


Heat 2 cups chicken stock to a simmer. Finely mince 1 clove of garlic. Mince 1/2 small onion into small pieces. Chop 2 medium zucchini,(yield, 2 cups). Heat 1 1/2 tbsp.olive oil in a heavy bottomed, 2-3 quart sauce pan . Add garlic, onion and 1/2 of the salt and saute on medium heat for 2 -3 minutes till onions are transparent. Add zucchini and saute for 4 minutes more, stirring occaisionally. Add orzo and stir to coat the orzo with the oil in the pan. Saute for 1 minute. Add the hot chicken stock , remaining salt and pepper. Stir and cover. Simmer over medium high heat for 5 minutes. Uncover, stir and continue cooking, uncovered for about 5 more minutes, until the pasta is tender and looks creamy. Remove from heat and add 1 tablespoon freshly grated parmesian cheese and stir. Makes 4, one cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user LINDAKLEBAN.

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Member Ratings For This Recipe

  • Incredible!
    This was delicious! So quick and easy to make. I followed recipe except I did not use any parmesian cheese. - 12/2/13

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  • Incredible!
    Awesome! It's such a great comfort food. I used Progresso Unsalted Chicken Broth and it cuts the sodium to less than 100 per serving. I did have to let it simmer uncovered for longer than 5 minutes to get it to be thick, but maybe I had the temp too low. Makes great leftovers too! Thanks for posting - 8/30/11

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  • Incredible!
    I have made this and grated the zucchini (to hide it from the kid), added another clove of garlic (I <3 garlic!), topped it with the cheese and baked it for about 15 minutes to soak up all the liquid and it was sooooo yummy! Thanks! - 8/24/11

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  • Very Good
    I make this recipe often. I've even changed out the zucchini with works that way too. Always yummy! - 7/14/11

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  • Very Good
    I had a hard time with this recipe, but because I think I cooked it at too high a temp and it dried out...but the taste was great - I added some extra herbs to help tie it in with the salmon I had with it...I'll definitely try again! - 2/2/11

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