For a light and refreshing summer side dish recipe or meal, Zucchini Orzo with Lemon and Feta is absolute perfection.
I grow zucchini in my garden each summer, so this is perfect if you have an abundance and wondering what you’ll do with all of it.
The lemon adds a bright, fresh zing and the salty feta blends perfectly with the lemon, bringing the whole dish together.
How to Make Zucchini Orzo with Lemon and Feta
I started this dish by cooking the orzo pasta according to package directions, mine boiled for 9 minutes.
I always salt the water with a good amount of kosher salt to season the pasta.
While it cooked I shredded the zucchini with an old fashioned metal box grater (actually handed down to me by my grandma Mimi years ago that I still use and will never get rid of).
This makes it kind of like a zucchini rice. I also diced the onion and garlic.
In a skillet over medium heat, drizzle olive oil and add the onions.
Cook for about 3 minutes.
Add some kosher salt and pepper, not too much because we’ll add some later as well.
I like to season in layers throughout the dish, not just all at once.
Add the shredded zucchini and garlic and cook another 4 minutes.
Then add orzo, a tad bit more olive oil, lemon juice, kosher salt, pepper, and crushed red pepper if you like a little heat.
After about 2 minutes, taste for flavor. I rarely get it one hundred percent perfect the first time.
Add a little more salt, pepper, lemon…whatever it needs until it’s perfectly perfect for you.
When the zucchini orzo is seasoned to perfection, serve topped with feta cheese 🙂
The feta is what takes this dish to a whole new level in my opinion, feta and lemon together is heavenly.
This could be a perfect side dish to grilled chicken or steak, or even a meal all on it’s own.
Adding shrimp would be amazing too!
Since this zucchini orzo dish leaves you with some extra orzo, try Orzo with Almonds.
If you love lemon as much as I do, try Sweet Lemon Chicken!
Zucchini Orzo with Lemon and Feta
A light and refreshing side dish, lemon and feta are "betta" together!
- 4 oz orzo pasta
- 2 small zucchini (or 1 large)
- olive oil, kosher salt, pepper, crushed red pepper
- 1/2 red onion diced
- 2 cloves garlic minced
- juice of one lemon wedge
- 2 oz feta cheese
Cook orzo according to package directions, drain and set aside. While orzo is cooking shred the zucchini with a box grater.
In a skillet over medium heat drizzle with olive oil, and add onion along with a little kosher salt and pepper. Cook about 3 minutes, add shredded zucchini and garlic. After 4 minutes add the orzo, a drizzle more of olive oil, lemon juice, morekosher salt, pepper, and crushed red pepper flakes. Cook an additional 2 minutes.
Taste for seasoning, add more salt, pepper, or lemon juice if desired. Serve topped with feta cheese.