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Corn and Zucchini Orzo

Recipe from Two Peas and Their Pod

Creamy Corn and Zucchini Orzo is an easy one-pan dinner made with sweet summer corn, tender zucchini, Parmesan, basil, and crispy garlic breadcrumbs. Ready in about 30 minutes, it's the perfect summer comfort food.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Pasta
Cuisine: Italian
Keyword: corn, heavy cream, orzo, parmesan cheese, zucchini
Servings: 6
Calories: 309kcal

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

Calories: 309kcal | Carbohydrates: 35g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 676mg | Potassium: 290mg | Fiber: 2g | Sugar: 5g | Vitamin A: 916IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 1mg