Cheesy Vegetable Orzo is a quick, easy, economical side dish that will convert even your worst vegetable-haters into zucchini-eaters.
I love this orzo recipe! It’s fast and easy to make, extremely economical, and it goes with practically anything.
Cheesy Vegetable Orzo isn’t a fancy recipe, or one that will impress your friends with its exotic flavor profile.
No, this simple orzo side dish is more along the lines of …
… I just got home from work and I’m tired and I need a quick and easy side dish to go with this roast chicken I just picked up from Costco. Preferably something I can make from pantry and fridge staples, because I’m not going out there again today!
This post may contain affiliate links, but don’t worry – they won’t bite.
Every time I make Cheesy Vegetable Orzo, this little eye-roller happens at the dinner table:
Me: [Putting the orzo on the table]
Someone: (There is always someone) “Is that rice?”
Me: (Every time) “No – it’s orzo. Orzo is rice-shaped pasta.”
Every. Time.
And every time it plays out, I laugh inside my head. I know it doesn’t sound funny, but the thing is, I’m pretty sure I’ve said the same exact thing at least fifty times in the last ten years, and I can guarantee the next time I make it, someone will ask again. (Can anyone relate?)
Either I am easily entertained or they are slow learners.
Maybe both.
(Sigh)
Anywho, I got this vegetable orzo recipe from my friend Val many years ago, and it has become a staple on our table ever since. You can make it with fresh basil (fresh is always best) but dried basil works fine, too.
Cheesy Vegetable Orzo
Equipment
- Grater
Ingredients
- 1 teaspoon olive oil
- 1/2 large onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth or chicken broth
- 1 cup grated carrots
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup orzo uncooked
- 1 cup shredded zucchini
- 4 oz shredded cheddar cheese
- 3 Tbs chopped fresh basil or 1 tsp. dried basil
Instructions
- In a medium non-stick saucepan, saute onion in olive oil until soft (about three minutes). Add garlic and saute one minute more.
- Add broth, grated carrots, salt, and pepper. Bring to a boil. (Add dried basil at this time if you aren't using fresh.)
- Add orzo. Cover, reduce heat and simmer about 15 minutes, stirring occasionally, until orzo is tender.
- Remove from heat; stir in zucchini, cheese, and fresh basil if you are using it. Cover and let stand 2 minutes.
Notes
Nutrition
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This post was originally published August 22, 2013
I have most of these ingredients, I think I’ll make some of this tonight! It looks fantastic.
I tend to love all things with cheese. I am excited to try this out. It looks spectacular.
This was delicious! Will be making it again for sure.
Now this looks like a side dish I definitely need to try! I struggle to get the family to eat zucchini sometimes so this may get them eating it.
If you peel the zucchini before you shred it, no one will even know it’s there!
I love orzo so much! Definitely trying this out on my next Meat Free Monday 🙂
Enjoy! 😊
Such a great way to use orzo! I love it and love this idea of zucchini and cheese. The rice comment never fails to appear, haha! Thanks for sharing.
Looks delicious and cheese is my all time favorite too. I am making it for sure.
I love orzo and those veggie flowers are such a cute addition. My kids are gonna love those!
Now THIS sounds amazing. I’m always trying to sneak in more veggies on my unsuspecting family, and masking the zucchini in pasta and cheddar sounds perfect.
If you peel the zuke first, the kids won’t even know it’s there!
This really looks good. I enjoy the texture and flavor of orzo.
What a gorgeous dish! This will be perfect for our Meatless Mondays and I love that this is packed full of veggies!