Creamy zucchini and corn orzo is a one-pot summer side dish with sweety, crunchy fresh corn, caramelized zucchini and creamy orzo. It comes together in one pot and pairs beautifully with whatever protein you are in the mood for. I love it with a blackened or seared seafood like shrimp or salmon, but it is just as good alongside steak or a quick grilled chicken thigh. Finish the dish with a squeeze of lemon and pile of fresh grated parm and you’ve got an easy weeknight staple. Minimal chopping, seasonal produce and one pot? Summer cooking at its best.
The Ingredients
- Butter: unsalted or salted butter work
- Zucchini: 2 large zucchini or 3 small zucchini. If the zucchini are very large, it may be easier to cut in quarters instead of half moons
- Garlic
- Corn: freshly cut off from the cob. I love a fresh white corn the best. Frozen corn also works, but doesn’t quite give the same snappy texture as that just barely cooked corn
- Chicken broth: any broth works! I have even used my homemade beef broth
- Milk or cream: Really depends on what you are in the mood for. Use heavy cream for something creamier and milk for something a little ligther.
- Garnish: I love to garnish with lemon juice and fresh herbs because this dish is sweet and creamy. I also love adding the parmesan it adds some funk and salt that goes perfectly.
FAQ
Can I make this ahead of time?
Yes! It keeps in the fridge up to 4 days & I actually love it the next day. You may need to add a splash of broth or milk when reheating to loosen the pasta.
What if I don’t have fresh corn?
Frozen corn works great. No need to thaw before adding.
Can I make this dairy-free?
Sure! Use oil instead of butter to start off the dish, and replace cream with a coconut milk or your favorite dairy free milk.
Connect with Me
If you make this Zucchini and Corn Orzo, please rate & comment below! And as always, tag me on Instagram if you made something of mine. I love your feedback. I LOVE the corn and zucchini combination, it’s one of my favorites.
One Pot Zucchini and Corn Orzo
Ingredients
- 2 tbsp unsalted butter
- 3 small zucchini cut into half moons
- 4 cloves garlic minced
- 1 cup orzo pasta
- 3 ears of corn about 2 cups frozen
- 2 1/2 cups chicken or vegetable broth
- 1 cup cream, half & half or milk depending on preference
- kosher salt & black pepper to taste
- squeeze of lemon & some basil to garnish
Instructions
- Brown the zucchini: In a large pot, melt 2 tbs of butter over medium high heat. Add the zucchini & toss to coat in the butter. Then let it cook without touching 5-8 minutes until one side starts to caramelize. They may not all touch the bottom of the pan and that's okay!
- Add Garlic & Orzo: Toss again and then, add the minced garlic, toss and cook until fragrant. About 30-60 seconds, the garlic will smell very fragrant! Next add the orzo and toss again. Let it toast for about a minute.
- Cook the orzo: Add 2.5 cups chicken broth and a pinch more of salt to season the pasta if your broth is low sodium. Bring to boil until orzo is al dente and most of the liquid is absorbed (usually about 8-10 minutes).
- Finish with cream and corn: Next, stir in the corn kernels and cream or milk. Cook for another 2-3 minutes, stirring often until everything thickens and liquid continues to be absorbed. Season to taste with salt and fresh black pepper. Spoon into bowls and finish with a squeeze of lemon and fresh basil or even some fresh parmesan.
Home Cook’s Notes
*I have made this using heavy cream, milk and half an half. I usually just use what I have on hand and love all variations. For a creamier, creamed corn kind of recipe, use the heavy cream or half and half. For a lighter, more pasta-y focused, use milk.
So yummy and toddler approved!