Healthy Orzo with Zucchini and Tomato

Growing up, pasta in our house meant two things: spaghetti or elbow macaroni. That’s just how it was. The first time I saw orzo at a friend’s house, I honestly thought it was rice. Talk about a lightbulb moment!

Now orzo is one of my go-to weeknight ingredients, and this simple combination with zucchini and tomatoes has become a regular at our dinner table. It’s quick, uses just a few ingredients, and even my kids, who usually dodge anything green, clean their plates when I make this.

What Kind of Orzo Should I Use?

Regular white orzo pasta is the most common choice for this dish, but you’ve got some interesting alternatives if you want to switch things up. Whole wheat orzo adds a nutty flavor and extra fiber, while gluten-free orzo (usually made from rice or corn) works great if you’re avoiding wheat. When shopping, you might notice both Italian and Greek orzo – either type will work perfectly fine here, though Italian orzo tends to be slightly smaller in size. Just make sure to check the cooking time on the package since it can vary between brands, and remember that orzo cooks faster than larger pasta shapes.

Options for Substitutions

This simple pasta dish is pretty flexible and works well with some easy swaps:

• Orzo pasta: If you can’t find orzo, try small pasta shapes like ditalini, small shells, or even pearl couscous. Rice would also work here, though you’ll need to adjust cooking times according to package instructions.
• Zucchini: Yellow summer squash makes a perfect substitute for zucchini. You could also use diced eggplant or bell peppers, just make sure to cut them into similar-sized pieces.
• Plum/Campari tomato: Any fresh tomato variety will work fine here. In a pinch, you can use halved cherry tomatoes or even a few tablespoons of canned diced tomatoes (drained).
• Parmesan/Pecorino: These hard Italian cheeses can be swapped for each other, or try Asiago or Grana Padano. If you need a non-dairy option, try nutritional yeast for a similar savory flavor.
• Olive oil: While olive oil works best here, you can use regular vegetable oil or butter if needed. Just keep in mind this might slightly change the Mediterranean flavor of the dish.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking orzo is treating it like regular pasta – this tiny rice-shaped pasta cooks much faster than traditional noodles and can quickly turn mushy if you don’t keep an eye on it, so start checking for doneness around the 6-minute mark. A common error with zucchini is overcrowding the pan, which leads to steaming instead of browning – cook it in a single layer and resist the urge to stir too frequently to achieve that perfect golden color. To prevent your garlic from burning (which creates a bitter taste), add it to the pan after the zucchini has started to brown, and keep the heat at medium-low while it cooks. For the best flavor, save some of the pasta water before draining the orzo – adding a splash of this starchy liquid helps create a silky sauce that perfectly coats every grain.

What to Serve With Orzo Pasta?

This light and fresh orzo dish pairs really well with grilled or roasted protein – I love serving it alongside lemon herb chicken or simple baked fish. If you’re keeping things vegetarian, try adding some cannellini beans or chickpeas on the side for extra protein. A simple green salad dressed with olive oil and lemon juice makes the perfect light side dish, helping to round out the meal. For a Mediterranean-style dinner, you could also add some warm pita bread and hummus to the table, which goes great with the flavors in this pasta.

Storage Instructions

Keep Fresh: This orzo dish is perfect for leftovers! Place it in an airtight container and pop it in the fridge for up to 3 days. The flavors actually get better as they mingle together, making it a great make-ahead lunch option.

Make Ahead: If you’re meal prepping, you can cook the orzo and chop the veggies separately a day in advance. Store them in separate containers in the fridge, then combine and warm them up when you’re ready to eat. Just add a fresh sprinkle of cheese and maybe a tiny drizzle of olive oil to bring it back to life.

Warm Up: To enjoy your leftover orzo, give it a quick zap in the microwave for 1-2 minutes, stirring halfway through. If it seems a bit dry, add a small splash of olive oil or water. You can also warm it up in a pan over medium-low heat, stirring occasionally to heat it evenly.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 20-25 g
• Fat: 25-30 g
• Carbohydrates: 75-80 g

Ingredients

• 1/2 large zucchini (sliced into thin half-moons)
• 1 small plum tomato (diced into 1/4-inch pieces)
• 1 tbsp extra virgin olive oil
• 5 oz orzo pasta
• salt
• 1/4 cup grated Parmesan
• black pepper (freshly ground preferred)
• 2 garlic cloves (minced for best flavor)

Step 1: Cook and Drain the Orzo

Begin by cooking the orzo pasta in a large pot of salted water according to the package instructions for al dente texture.

Before draining, reserve about 1/2 cup of the cooking liquid.

Once cooked, drain the orzo using a colander.

Step 2: Sauté Aromatics and Vegetables

Return the empty pot to the stove and add some oil.

Heat the oil over medium heat and sauté minced garlic for about 1 minute, until fragrant.

Add chopped zucchini and tomatoes to the pot, season with salt and pepper, and mix well.

Cook the vegetables for 3 to 4 minutes, or until tender.

Step 3: Combine Orzo and Add Liquid

Add the drained orzo back into the pot with the sautéed vegetables.

Stir to combine all the ingredients thoroughly.

If the pasta seems dry, incorporate some of the reserved cooking liquid, a little at a time, until the desired consistency is achieved.

Step 4: Finish with Cheese and Serve

Sprinkle freshly grated cheese over the orzo and stir until the cheese is melted and evenly distributed throughout the dish.

Serve hot, with additional cheese if desired.