Dinner

Lemon Orzo with Zucchini and Spinach Recipe

BySana Jeannette April 7, 2026April 7, 2026

Introduction

Lemon Orzo with Zucchini is a bright and comforting one-pan meal perfect for any season. The combination of tender orzo, fresh zucchini, and zesty lemon creates a light yet satisfying dish that comes together quickly. It’s an excellent choice for a healthy weeknight dinner or a cozy lunch.

The image shows a black pan filled with a creamy orzo dish mixed with bright green peas and dark green spinach leaves scattered throughout. The orzo pasta is light yellow, soft, and slightly saucy, holding the mix together. A silver spoon is scooping the dish, lifting a portion to reveal the mix of orzo, peas, and spinach inside the pan. To the side, there is a small black bowl filled with more fresh green peas. The whole scene is set on a white marbled surface with a light blue cloth partially visible near the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion (finely chopped)

2 cloves garlic (grated)
2 medium zucchini (grated, about 3 cups / 400 g)

1 cup orzo pasta
2½ cups vegetable broth (add more if necessary)

1 cup frozen peas
3 packed cups baby spinach
1 lemon (grated zest + 1 to 2 tablespoons juice)

⅓ cup parmesan cheese (or non-dairy cheese / nutritional yeast)
½ teaspoon salt (+ black pepper to taste)
1 tablespoon butter (optional, or non-dairy butter)

1 handful fresh mint (optional, for topping – substitute basil if preferred)

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt, cooking for 2–3 minutes until softened. Stir in the grated garlic, grated zucchini, and ½ teaspoon salt; cook for another 2 minutes.
Step 2: Add the orzo pasta to the skillet and toast it for 1 minute, stirring constantly. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 6–8 minutes. Stir occasionally until the orzo is tender and most of the liquid is absorbed.

Step 3: Stir in the frozen peas, baby spinach, lemon zest, and 1 to 2 tablespoons of lemon juice. Cook for 1 more minute until the spinach wilts and the peas are heated through.
Step 4: Remove the skillet from the heat. Stir in the parmesan cheese and butter until the mixture is creamy and well combined. Taste and adjust seasoning with additional salt and black pepper if needed.
Step 5: Serve warm, topped with extra parmesan, a sprinkle of lemon zest, and fresh mint or basil if using. Enjoy this fresh and flavorful dish!

Tips & Variations

Try substituting zucchini with yellow squash or finely chopped asparagus for a different twist.
Use gluten-free orzo or small pasta shapes for dietary preferences.
For a vegan version, skip the butter and use nutritional yeast or a vegan cheese alternative.

Add a pinch of red pepper flakes when toasting the orzo to give the dish a subtle kick.

Storage

Store leftover Lemon Orzo with Zucchini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of vegetable broth or water to loosen the dish. This recipe is best enjoyed fresh but reheats well without losing flavor.