Healthy Feta Zucchini Orzo Recipe

When it comes to a dish that feels both indulgent and wholesome, this healthy feta zucchini orzo recipe is always a winner in my book. It’s creamy without being heavy, packed with fresh, vibrant flavors, and comes together in one pan—a trifecta of convenience, taste, and minimal cleanup. This recipe has become my go-to for busy weeknights or casual gatherings, and every time I make it, I find myself sneaking a few bites straight from the pan.

I still remember the first time I made this dish. It was one of those “use what’s in the fridge” kind of evenings, and I had zucchini, feta, and a lonely box of orzo sitting on the shelf. I wasn’t sure how it would turn out, but as the scent of garlic, lemon, and fresh dill filled my kitchen, I knew I was onto something. By the time I added the feta, which melted just enough into the orzo to create a creamy, tangy sauce, I was officially hooked. Now, it’s a regular in my meal rotation, and even the pickiest eaters at my table can’t get enough.

Orzo, a rice-shaped pasta, has its roots in Mediterranean cuisine, often featured in soups and salads. However, its versatility makes it a fantastic base for creamy skillet dishes like this one. Pairing it with zucchini, feta, and dill gives this recipe a Greek-inspired twist. What’s particularly charming about this dish is how it balances comfort and freshness, thanks to the creamy texture of the orzo and the bright zing from lemon and fresh herbs.

Let’s talk ingredients: the stars of the show

• Zucchini: Grated zucchini adds moisture and a sneaky dose of veggies to the dish. If you’re out of zucchini, finely chopped spinach or even shredded carrots can work in a pinch. Look for firm, medium-sized zucchini with smooth, unblemished skin for the best results. Bonus: it’s low in calories and packed with vitamins like C and A.
• Feta cheese: Feta is what makes this dish so special. Its tangy, creamy flavor ties everything together. You could substitute goat cheese or ricotta salata if needed, but nothing beats the classic sharpness of feta. For the best taste, opt for feta that’s sold in a block rather than pre-crumbled.
• Lemon: The zest and juice of a lemon brighten the entire dish. Fresh lemon is non-negotiable here; bottled juice won’t give you that same vibrant citrus kick. Plus, lemons are high in vitamin C and antioxidants.
• Orzo: This pasta acts as the creamy, starchy base of the dish. If you can’t find orzo, you could substitute couscous, ditalini, or even arborio rice for a risotto-like texture.
• Fresh dill: Dill adds a grassy, slightly sweet note that pairs beautifully with the feta. If dill isn’t your thing, parsley or basil can be good alternatives.

Kitchen gear: what you need (and what you don’t)

To make this recipe, you’ll need just a handful of kitchen tools. A large skillet is key—one that’s wide and deep enough to hold all the ingredients comfortably. Nonstick is a good choice to prevent sticking, but stainless steel works just fine with enough oil. You’ll also need a box grater for shredding zucchini, a microplane for zesting the lemon, and a wooden spoon or spatula for stirring. If you don’t have a grater, finely chopping the zucchini works too—just make sure it’s small enough to cook quickly.

Step-by-step: my foolproof method

Start with the aromatics. Heat olive oil in a large skillet over medium heat. Toss in the diced onion or shallot and sauté until translucent, about two minutes. The smell of onions softening in olive oil? Heaven. Add the minced garlic and stir for another 30 seconds. Be careful—garlic burns quickly, so keep it moving.

Toast the orzo. Add the uncooked orzo to the skillet. Stir it around for a minute or so until it starts to look slightly golden and smells nutty. This little extra step adds depth to the dish and keeps the orzo from turning mushy later.

Add the zucchini and liquids. Stir in the grated zucchini and cook for two minutes. Then, pour in the lemon juice, zest, and a sprinkle of Italian seasoning, salt, and pepper. Mix everything well before adding the broth and milk. Bring it all to a gentle boil, then lower the heat and let it simmer for 10-12 minutes. Stir occasionally to keep the orzo from sticking. If things start looking a little dry, don’t panic—just add a splash more broth to keep the consistency creamy.

Finish strong. Remove the skillet from the heat and stir in the crumbled feta and fresh dill. The cheese will melt slightly, creating a tangy, creamy sauce. Taste and adjust the seasoning if needed—I usually add an extra pinch of pepper here.

Serve and enjoy. Scoop the orzo into bowls and drizzle a bit of olive oil over the top. If you’re feeling adventurous, sprinkle on some red chili flakes for a bit of heat. This dish is best served warm, straight from the skillet.

Variations and adaptations to try

This recipe is wonderfully flexible, so don’t be afraid to make it your own. For a vegetarian version, use vegetable broth instead of chicken broth. Want a vegan twist? Swap the milk for unsweetened almond or oat milk and replace the feta with a vegan cheese alternative.

For a protein boost, add cooked shredded chicken, sautéed shrimp, or even a can of chickpeas. If you’re making this in the summer, try adding fresh cherry tomatoes or corn for a seasonal touch. In the winter, swap the zucchini for grated butternut squash. Once, I even stirred in some pesto instead of dill—it turned out incredibly flavorful.

How to serve and make it look fancy

To make this dish shine, serve it in shallow bowls with a sprig of dill on top for garnish. You can pair it with a simple arugula salad dressed with olive oil and lemon. For a heartier meal, serve alongside grilled chicken or salmon. If you’re hosting a dinner party, sprinkle some extra feta on top and serve with warm, crusty bread for scooping up every last bite.

Drinks that pair perfectly

I love pairing this dish with a crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio. If you’re not a wine drinker, a sparkling water with a twist of lemon works just as well. Feeling adventurous? A light, citrusy cocktail like a lemon gin fizz would complement the dish beautifully.

Storing and reheating tips

Leftovers keep well in an airtight container in the fridge for up to three days. When reheating, add a splash of broth or water to loosen up the sauce—it tends to thicken as it sits. Microwave on medium power in 30-second intervals, stirring in between, or reheat on the stovetop over low heat. I wouldn’t recommend freezing this dish, as the creamy texture can change, but honestly, it’s so tasty there’s rarely any left to freeze!

Scaling up or down

This recipe serves about four people as a main dish, but it’s easy to adjust. For a larger crowd, simply double the ingredients, but be sure to use a bigger skillet to avoid overflow. If you’re cooking for one or two, halve the recipe but keep the simmering time the same.

Potential hiccups and how to fix them

If your orzo turns out too dry, just add more broth until it reaches the right consistency. Overcooked orzo can happen if you forget to stir—set a timer and check it every few minutes. Too salty? Add a splash of milk or an extra squeeze of lemon juice to balance it out.

Give it a try!

This healthy feta zucchini orzo is a perfect blend of fresh, tangy, and creamy flavors, and I promise it’ll become a favorite in your home, just like it is in mine. Whether you’re whipping it up for a quick weeknight meal or dressing it up for guests, it’s a dish that never fails to impress. I can’t wait to hear how you make it your own!

FAQ

Can I use whole wheat orzo?
Absolutely! Whole wheat orzo adds a nuttier flavor and extra fiber. Just keep an eye on the cooking time as it may take a minute or two longer to cook.

What can I use instead of dill?
Parsley, basil, or even mint work well if you’re not a fan of dill.

Is this dish gluten-free?
Not as written, but you can swap the orzo for gluten-free pasta or even rice for a gluten-free version.

Can I make this dairy-free?
Yes! Use a plant-based milk like almond or oat, and substitute the feta with a vegan cheese alternative.

What’s the best way to grate zucchini?
Use the large holes of a box grater. No need to peel the zucchini—just wash it, trim the ends, and grate away!

Print