Total Time
Prep 15 mins
Cook 15 mins

I was looking for a recipe that could use up some of the zucchini from the garden that the hubby and the kids wouldn't turn up their noses to and I came across this gem! My 6-year-old's comment after he tasted this was: "Mommy, I love, Love, LOVE this!" I hope that you enjoy it nearly as much as he did.

Ingredients Nutrition


  1. Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
  2. Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
  3. Add broth, lemon zest and thyme and bring to a boil.
  4. Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.


Most Helpful

Made this to use up some stray veggies. I kept to the recipe with one exception - I added 1/2 a yellow squash to the mix. It may have been my lemon, but mine ended up with a bit more bitter flavor then I cared for. And the veggies were a tad bit overdone for me after simmering for 20 minutes. If I had to do it over I would add them along with the broth, or maybe even later (being shredded they don't need much cook time :) All and all it was something new, easy, quick and versatile. Appreciate you posting!

Nikoma August 03, 2010

I have saved this one for a long time, but the family kept saying "no more zucchini"./ But I found some tiny asparagus and tried that. Oh please, try it with this. It is so great/ Family loved it and couldn't be easier. Truly a 5 star recipe

MacV November 18, 2009

We REALLY enjoyed this as a side with a lemon-honey chicken dish. I think it would certainly stand alone for a meatless dinner night :) Loved the thyme and lemon flavorings ~ I also added a bit of salt and pepper, as my broth was sodium-free. Thanks for a quick and very easy keeper recipe.

FloridaNative May 17, 2009

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