Creamy Orzo with Zucchini

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Here is exactly what you need at a glance, along with some ingredient notes and substitution ideas (see the recipe card for full and detailed ingredients & instructions):

For the creamy orzo

• Orzo - If you’ve never had orzo before, it’s sort of like pasta meets rice, as in it is actually a type of pasta but is shaped like grains of rice. This means it cooks really quickly and is easy and comforting to eat. Just perfect for this vegan orzo risotto-type situation. You'll find orzo in almost all grocery stores with the dried pasta. Gluten-free orzo is easy to find too. Got some leftover after making this? Give my Lemon Orzo Salad or Baked Orzo a try!
• Thyme - This can be dried or fresh. Oregano works well instead.
• Nutritional yeast - This is for umami, depth, and cheesiness. This is such a simple recipe that it can't really be omitted without affecting the overall flavor greatly.
• Dairy-free milk - Any plant milk such as cashew milk, soy milk, or almond milk will work in this recipe but make sure it is unsweetened and unflavoured, and don't use homemade oat milk (storebought is fine).
• Stock - This is a simple recipe and a good quality stock is important for flavor.
• Vegan butter - Just like when making risotto, we finish this creamy orzo with butter for richness, flavor, and a silky mouthfeel.

For the crispy zucchini

• Zucchini - 1 large or 2 smaller ones. No need to be exact here. Green or yellow zucchini is fine.
• Cornstarch & plant milk - These are combined and used to stick the seasonings to the zucchini.
• Garlic powder, oregano, salt & pepper - Our seasonings. You could use onion powder instead of garlic powder, and Italian seasoning instead of oregano.
• Nutritional yeast - This adds so much flavor! Vegan parmesan cheese would be a great sub though. Homemade or a store-bought one.
• Panko crumbs - I recommend these over regular breadcrumbs. They just don't get the same uber-nubbly, crispy, crunchy, texture as the panko.
• Vegan cheese - Any that you love that will get melty. I used Violife Mozzarella.

Can't wait to make it? Here's a quick rundown of how it's done. See the recipe card for the full and detailed version, and if you're a visual learner check out my recipe video:

1. Mix the cornstarch with the plant milk to make a thin cream-type consistency.
2. Toss the zucchini in it.
3. Add the seasonings and toss, then the panko and toss again.
4. Spread out on a baking sheet. Keep to one side until your orzo ingredients are prepped and ready to go, then pop it in the oven. It takes about the same time to bake as the orzo.

5. Saute onions and garlic in a pan.
6. Add the orzo and allow to toast until it starts to make popping noises.
7. Add everything else except the vegan butter and stir well.
8. Cook, stirring frequently, until thick and creamy, turn off the heat then finish with butter.

And then there's nothing else to do except pile that creamy orzo into deep bowls and top with a mountain of crispy zucchini!

This dish needs little else except a sprinkle of fresh parsley or basil, and vegan parmesan, although a simply, crisp salad complements it nicely. As does a glass of good wine and a big chunk of no knead focaccia!

If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!