This creamy one-pot tomato zucchini orzo is quick, easy, and totally delicious! It can be served as a saucy side dish or given the star treatment as a vegetarian dinner.
Are you team zucchini yet?
It’s one of the most versatile veggies out there!
A plain ole zucchini squash can be grated into muffins and breads, swirled into pastas and soups, added to salads, chilis, and veggie burgers, and even used as a replacement for noodles!
Today we’re getting our pasta on with this easy one-pot tomato and zucchini orzo dish. It’s creamy, comforting, and super simple to make!
Ingredients Needed
- zucchini
- canned crushed or petite diced tomatoes
- vegetable broth
- orzo pasta
- milk or heavy cream
- cream cheese
- parmesan cheese
- olive oil
- italian seasoning
- salt and pepper
- basil
Special Diets and Swaps
VEGETARIAN: There are a few tasty vegetarian parmesan cheeses on the market that may be used in place of classic parm.
T-REX: chicken broth may be used for the broth in this recipe, if preferred.
MILK: the milk and cream cheese in this recipe add to the orzo’s creaminess, making a sort of elevated mac and cheese type side dish. If using heavy cream in place of milk, you are welcome to skip the cream cheese.
TOMATOES: this recipe works with both a can of crushed tomatoes (fire roasted or regular) *or* petite diced tomatoes. If you want tomato flavor but without the chunks of tomatoes, you are welcome to use a can of tomato sauce. All three options work great!
Serving Suggestions
For a T-Rex twist you can pair this creamy orzo with rotisserie or roasted chicken, steak, meatballs, etc…
Keep things vegetarian by pairing this dish with a simple Italian side salad or my leafy green lemon arugula salad.
Looking to really pack in your veggies for the day? Serve this awesome orzo dish alongside a pile of roasted veggies.
Creamy OnE-Pot Tomato Zucchini Orzo
This rockin’ recipe yields 4 large side dish sized servings.
I can’t wait for you to try it!
Tomato Zucchini Orzo
Ingredients
- 1 zucchini (approx. 8-10 inches long)
- 1 small yellow onion
- 2 cloves garlic
- 1-2 tsp olive oil
- 2 cups vegetable broth
- 1 tsp Italian seasoning blend
- ¼ tsp salt plus any extra desired, to taste
- ¼ tsp black pepper plus any extra desired, to taste
- 14.5 oz (1 can) crushed fire roasted tomatoes or petite diced tomatoes
- 1 ¼ cups dry orzo pasta
- 1 cup milk or ½ cup heavy cream
- 2 oz cream cheese
- ¼ cup freshly grated parmesan cheese plus extra for topping
- ¼ cup fresh chopped basil
Instructions
First prep the vegetables
- Slice the ends from the zucchini and cut in half lengthwise. Scoop out the seeds with a spoon or a melon baller. Cut each side into 4 strips and dice.
- Peel and finely dice onion. Peel and mince garlic.
Let's get cooking!
- Bring a large 3-4 quart pot to medium-high heat with a little olive oil. Add diced zucchini and saute until tender with golden edges. Transfer to a plate and season with a little salt and pepper. Set aside.
- Add another drizzle or so of oil then add onion. Saute for 5 minutes, then add garlic, italian seasoning, salt and pepper. Cook, stirring constantly, for another 30-60 seconds until fragrant.
- Add broth and tomatoes (juices and all) Stir well to deglaze the garlic from the pan.
- Bring to a light boil and add the orzo. Reduce heat to medium and simmer uncovered for 10 minutes, stirring occasionally to prevent sticking.
- After 10 minutes the pasta should be al dente. If you’d like it more tender, feel free to simmer an additional 2-3 minutes.
- One the pasta is ideal tenderness, remove pot from heat.
Finishing touches
- Whisk in the milk, cream cheese, and parmesan cheese. Add the zucchini back to the pot. Sauce will be thin and thicken as it cools.
- Taste the pasta and season once more to taste. Feel free to add extra salt, pepper, Italian seasoning or even extras like crushed red pepper flakes for a little heat! Garnish with fresh chopped basil and additonal parmesan cheese if desired. Enjoy hot.
Notes
Nutrition
If you get a chance to try this tasty one-pot tomato zucchini orzo recipe, let me know! Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations.
I can’t wait to see what you whip up!
Questions & Reviews
I made Tomato Zucchini Orzo a few times already. My mom loves it. I use homemade almond milk. And it’s delicious. Thank you so much for the recipe!
This tomato orzo is delicious 😋 it’s just as good as the spinach and mushroom orzo! I love all the cheeses! 💕💕💕💕
Ahhh yay!! I’m so happy you enjoyed, it, Lindsey!