One Pan Lemon Garlic Orzo with Zucchini and Corn

5 from 1 vote

One Pan Lemon Garlic Orzo with Zucchini and Corn

This creamy One Pan Lemon Garlic Orzo with Zucchini and Corn is fresh, flavorful and made in one skillet for an easy summer side dish or weeknight meal. Packed with fresh veggies, tender orzo, Parmesan, herbs and bright lemon flavor!

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Keyword: Lemon Garlic Orzo with Zucchini and Corn

Servings:

Ingredients

3 Tbsp olive oil divided
2 medium zucchini thinly sliced into half-moons
2 cups corn fresh or frozen
3 cloves garlic minced
1 1/2 cups dry orzo
2 1/2 cups low-sodium chicken broth
1/2 tsp Italian seasoning
1/2 tsp salt plus more to taste
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes optional
1/3 cup half and half (or heavy cream)
1/2 cup freshly grated Parmesan cheese
Zest of 1 lemon
2 Tbsp fresh lemon juice, or more to taste
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley

Instructions

Sauté the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the sliced zucchini in an even layer and season lightly with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until just tender and lightly golden. Transfer the zucchini to a plate and set aside.
Cook the corn and garlic. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the corn and cook for 2 to 3 minutes until lightly golden and tender. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Toast the orzo. Add the dry orzo directly to the skillet and cook for about 2 minutes, stirring frequently. Toasting the pasta gives it a slightly nutty flavor and adds another layer of flavor to the finished dish.
Cook the orzo. Pour in the chicken broth and season with Italian seasoning, salt, black pepper and crushed red pepper flakes, if using. Bring everything to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed.
Make it creamy. Reduce the heat to low and stir in the half-and-half and freshly grated Parmesan. Cook for another 1 to 2 minutes, stirring gently, until the Parmesan has melted and the orzo is nice and creamy. If the mixture becomes too thick, simply add a splash of chicken broth to loosen it up.
Add the zucchini back in. Gently fold the sautéed zucchini into the creamy orzo and cook for about a minute, just until warmed through. Be careful not to stir too aggressively so the zucchini slices stay intact.
Finish with lemon and herbs. Remove the skillet from the heat and stir in the lemon zest, fresh lemon juice, basil and parsley. Serve with extra parmesan, some cracked black pepper, and extra lemon zest, if desired.

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