Corn and Zucchini Orzo
To try
Servings: 6 · $3/serving · Active: 10 min · Total: 35 min ·
candidateto-trybudget-friendlyvegetarianpastasummerone-pot
Corn and Zucchini Orzo
Notes
- Added as a to-try option from the validated Two Peas & Their Pod source list because it is a seasonal vegetarian one-pot pasta that can use summer corn and zucchini.
- Imported from structured recipe metadata on 2026-07-23T09:01:37-04:00.
- Image saved locally at
/images/corn-and-zucchini-orzo.jpg.
Ingredients
| Quantity | Unit | Item | Section | Pantry? |
|---|---|---|---|---|
| 2 | tablespoons | salted butter | Dairy & Eggs | no |
| 1 | tablespoon | olive oil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | yes |
| 1 | large | shallot, (minced) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 | medium | zucchini, (chopped) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1 1/2 | cups | sweet corn, (from 2 medium ears) | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| Kosher salt, (to taste) | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 3 | cloves | garlic, (minced) | Produce | no |
| Dash of crushed red pepper flakes | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes | ||
| 1 | cup | uncooked orzo pasta | Pasta/sauces/tomato paste | no |
| 2 1/2 | cups | vegetable or chicken broth | Canned soup/broth/crackers | no |
| 1/2 | cup | heavy cream | Dairy & Eggs | no |
| 1/4 | cup | grated Parmesan cheese | Mexican/Italian ingredients | no |
| 1/4 | cup | chopped fresh basil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/2 | tablespoon | salted butter | Dairy & Eggs | no |
| 1/2 | cup | panko | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no |
| 1/4 | teaspoon | garlic powder | Produce | no |
| 1/4 | teaspoon | kosher salt | Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts | yes |
| 2 | tablespoons | freshly grated Parmesan cheese | Mexican/Italian ingredients | no |
| Fresh basil | Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs | no | ||
| Freshly grated Parmesan cheese | Mexican/Italian ingredients | no |
Instructions
- Cook the Vegetables: In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the shallot, zucchini, and corn. Season with kosher salt and cook until the vegetables are tender, about 5 to 6 minutes.
- Add the Garlic and Orzo: Stir in the garlic and crushed red pepper flakes and cook for 1 minute, until fragrant. Add the orzo and stir well, letting it toast slightly for about 1 minute.
- Simmer Until Creamy: Pour in the broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10 to 12 minutes.
- Toast the Breadcrumbs: Meanwhile, in a medium skillet, melt the butter over medium heat. Add the panko, garlic powder, and salt. Cook, stirring often, until the breadcrumbs are golden brown and crisp. Remove from the heat and stir in the Parmesan cheese. Set aside.
- Stir in the Cream and Parmesan: Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and basil. Cook until creamy and well combined. Taste and season with additional salt, if needed.
- Garnish and Serve: Spoon the orzo into bowls and top with the parmesan garlic breadcrumbs, fresh basil, and extra Parmesan cheese. Serve warm.
Meal-prep notes
- Leftover quality: TBD.
- Reheating: TBD.
- Good pairings: TBD.
- Prep ahead: TBD.