Corn and Zucchini Orzo
Published on July 22, 2026
Quick Summary
This Corn and Zucchini Orzo is the ultimate one-pan summer dinner. Sweet corn, tender zucchini, and creamy Parmesan orzo come together in about 30 minutes for an easy meal that feels comforting without being heavy. Finished with crispy Parmesan garlic breadcrumbs and fresh basil, it’s the perfect way to make the most of summer produce.
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Pin ItCreamy Corn and Zucchini Orzo is Summer Comfort Food
Every summer I find myself looking for new ways to use all of the zucchini and sweet corn that seem to magically multiply in my kitchen. While I love tossing them into salads or grilling them, this creamy orzo has quickly become one of my favorite ways to turn those seasonal vegetables into a meal that everyone gets excited about.
If you’ve made my Creamy Orzo or Broccoli Cheddar Orzo you already know how much I love a cozy, one-pan orzo recipe. This version has the same creamy, comforting texture, but with sweet summer corn, tender zucchini, fresh basil, and a buttery Parmesan breadcrumb topping that takes every bite over the top.
I love that this recipe feels fresh enough for summer while still delivering the creamy comfort everyone craves. The vegetables cook right alongside the orzo, so every spoonful is packed with sweet corn, tender zucchini, and plenty of Parmesan. It’s simple enough for a busy weeknight, but pretty enough to serve when friends come over for dinner.
If you have fresh corn and zucchini on hand, make this recipe before the season ends. It’s one of those dishes you’ll find yourself craving long after summer is over.
Table of Contents
Ingredients (with Helpful Notes)
For the Orzo
- Salted butter: Adds rich flavor and helps create the creamy base.
- Olive oil: Keeps the butter from browning too quickly while adding extra flavor.
- Shallot: Sweeter and more delicate than onion, giving the dish a subtle savory flavor.
- Zucchini: Cut into bite-size pieces so it becomes tender without getting mushy.
- Fresh sweet corn: Fresh corn off the cob gives the best flavor and texture, especially during summer. If you don’t have fresh corn, frozen corn will work.
- Kosher salt: Season the vegetables as they cook to build flavor from the beginning.
- Garlic: Fresh garlic adds lots of flavor—don’t skip it.
- Crushed red pepper flakes: Just a small pinch balances the sweetness of the corn.
- Orzo pasta: This rice-shaped pasta cooks right in the broth, making the dish extra creamy.
- Vegetable or chicken broth: Either works well. Use vegetable broth to keep the recipe vegetarian.
- Heavy cream: Makes the sauce silky and rich. Half and half will also work.
- Parmesan cheese: Freshly grated Parmesan melts much better than pre-shredded cheese. Use the good stuff!
- Fresh basil: Adds bright, fresh flavor at the end.
For the Parmesan Garlic Breadcrumbs
- Salted butter: Helps the breadcrumbs toast until golden.
- Panko breadcrumbs: Stay light, crispy, and crunchy.
- Garlic powder: Adds savory flavor without burning.
- Kosher salt: Seasons the topping.
- Freshly grated Parmesan: Stir it in after removing the breadcrumbs from the heat so it doesn’t clump.
How to Make the Best Corn and Zucchini Orzo
Use fresh summer corn when you can. Fresh corn cut right off the cob gives the orzo the sweetest flavor and a little pop of texture. Frozen corn is a great substitute when corn isn’t in season.
Don’t overcook the zucchini. You want it tender but not mushy so it still has a little bite and holds its shape.
Toast the orzo first. Letting the dry orzo cook for about a minute before adding the broth gives it a subtle nutty flavor that makes a difference.
Stir occasionally, not constantly. Give the orzo a stir every few minutes as it simmers to prevent sticking and help it cook evenly.
Watch the liquid. Orzo absorbs broth quickly, so if the pan looks dry before the pasta is tender, add a splash of extra broth.
Grate your own Parmesan. Freshly grated Parmesan melts smoothly into the sauce and creates the creamiest texture.
Don’t skip the breadcrumbs. The crispy Parmesan garlic topping adds the perfect crunch and makes the creamy orzo even more irresistible.
Finish with fresh basil. Stir most of it into the orzo, then sprinkle a little more on top just before serving for fresh flavor and color.
Serve right away. Like most creamy pasta dishes, this orzo is at its absolute best while it’s hot, creamy, and the breadcrumbs are crisp.
How to Store
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave. Add a splash of broth, milk, or cream when reheating to loosen the sauce, as the orzo will continue to absorb liquid in the refrigerator.
- The breadcrumb topping is best stored separately, if possible, so it stays crisp. Store in an airtight container on the counter.
Corn and Zucchini Orzo
Ingredients
For the orzo:
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 medium zucchini, chopped
- 1 1/2 cups sweet corn, from 2 medium ears
- Kosher salt, to taste
- 3 cloves garlic, minced
- Dash of crushed red pepper flakes
- 1 cup uncooked orzo pasta
- 2 1/2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
For the parmesan garlic breadcrumbs:
- 1/2 tablespoon salted butter
- 1/2 cup panko
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 2 tablespoons freshly grated Parmesan cheese
For garnish:
- Fresh basil
- Freshly grated Parmesan cheese
Instructions
- Cook the Vegetables: In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the shallot, zucchini, and corn. Season with kosher salt and cook until the vegetables are tender, about 5 to 6 minutes.
- Add the Garlic and Orzo: Stir in the garlic and crushed red pepper flakes and cook for 1 minute, until fragrant. Add the orzo and stir well, letting it toast slightly for about 1 minute.
- Simmer Until Creamy: Pour in the broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10 to 12 minutes.
- Toast the Breadcrumbs: Meanwhile, in a medium skillet, melt the butter over medium heat. Add the panko, garlic powder, and salt. Cook, stirring often, until the breadcrumbs are golden brown and crisp. Remove from the heat and stir in the Parmesan cheese. Set aside.
- Stir in the Cream and Parmesan: Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and basil. Cook until creamy and well combined. Taste and season with additional salt, if needed.
- Garnish and Serve: Spoon the orzo into bowls and top with the parmesan garlic breadcrumbs, fresh basil, and extra Parmesan cheese. Serve warm.
Notes
- Fresh corn cut from the cob provides the sweetest flavor, but frozen corn works well when fresh isn’t available. No need to thaw before adding.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Stir the orzo occasionally while it cooks so it doesn’t stick to the bottom of the pan.
- Add a splash of broth or cream when reheating leftovers to restore the creamy consistency.
- For a vegetarian version, use vegetable broth.
- Store leftovers in the fridge for up to 4 days.
Nutrition
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Variations
- Stir in shredded rotisserie chicken for extra protein.
- Add cooked shrimp during the last few minutes of cooking.
- Toss in baby spinach until wilted.
- Add halved cherry tomatoes for a burst of freshness.
- Try fresh thyme or parsley instead of basil.
- Swap zucchini for yellow summer squash.
- Finish with a squeeze of fresh lemon juice for extra brightness.
- Add crispy bacon for a smoky twist.
Serving Suggestions
This creamy orzo is hearty enough to enjoy as a vegetarian main dish, but it also makes a wonderful side for your favorite summer meals. Pair it with:
- Chicken: My honey mustard chicken, lemon butter chicken, or easy skillet chicken thighs are all good options.
- Grilled salmon or Grilled Shrimp
- Steak
- Grilled Pork Tenderloin
- Butter Lettuce Salad, Arugula Salad, or Easy Green Salad
- Caprese Salad or Tomato Peach Burrata Salad
- Crusty bread: Perfect for soaking up every last bit of the creamy sauce.
Whether you serve it as the main event or alongside something fresh off the grill, this is one of those recipes that fits right into summer. It’s simple enough for a weeknight and special enough to share with family and friends.
