Souper Creamy Lemon Butter Cheesy Zucchini Orzo.
A rich, lemony, and creamy orzo studded with zucchini, kale, and Parmesan for an easy weeknight meal.
Equipment
- Large Skillet
- Measuring cups and spoons
- Grater
- Wooden Spoon or Spatula
- Knife and cutting board
Ingredients
- 3 tablespoons salted butter
- 3-4 cloves garlic minced or grated
- 1 pound dry orzo pasta use gluten-free if needed
- 2 tablespoons fresh thyme leaves
- 2 medium zucchini or yellow summer squash grated
- 1/2 bunch kale finely shredded
- 3 cups low-sodium chicken or vegetable broth
- 1 lemon zest and juice of 1 lemon
- 1 teaspoon onion powder
- kosher salt to taste
- black pepper to taste
- 1/2 cup whole milk or canned full-fat coconut milk
- 3/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped (or 2 teaspoons dried)
Instructions
- Heat a large skillet over medium-high heat. Add the butter and garlic and cook until fragrant, about 1 minute.
- Add the dry orzo and fresh thyme to the skillet and toast, stirring, until the orzo is golden, about 2–3 minutes.
- Stir in the grated zucchini and shredded kale and cook until wilted, about 2–3 minutes.
- Pour in 1/2 cup of the broth to deglaze the pan, scraping up any browned bits. Add the lemon zest, lemon juice, and onion powder, then season with salt and pepper.
- Slowly add the remaining 2 1/2 cups broth and bring the mixture to a boil over high heat. Reduce to a simmer and cook, stirring often, until the orzo is al dente and the mixture is very creamy, about 8–10 minutes.
- Stir in the milk, grated Parmesan, and chopped parsley and cook a few minutes more until warmed and creamy. If the mixture becomes too thick, loosen it with additional broth to reach desired creaminess.
- Divide among bowls and top with extra thyme, butter, or Parmesan if desired before serving.
Notes
- Use gluten-free orzo if needed; DeLallo is a recommended brand.
- Adjust salt and pepper to taste after adding cheese.
- Add extra broth a little at a time to loosen the final dish.