A bed of creamy orzo with piles of sweet zucchini slices, golden, crunchy panko, and chewy, melty cheese. This Creamy Orzo with Zucchini is rich, easy, and super delicious. Grab a glass of wine and live your best dinner life!
PREP TIME: 10 minutesminutes
COOK TIME: 25 minutesminutes
TOTAL TIME: 35 minutesminutes
Servings: 4servings
Ingredients
For the zucchini
1large zucchinicut into 1/4 inch-thick rounds (about 3 cups/400g)
Preheat oven to 400°F (200°C) and line a large baking tray with parchment paper.
In a large mixing bowl, mix the cornstarch with about 1½ tablespoons of milk to make a slurry. You might need to add an extra ¼ to ½ a teaspoon if it won't blend together well but use the smallest amount possible.
Toss the zucchini slices in the cornstarch mixture. Unstick any slices that stick together so they get coated properly.
Add the nutritional yeast, salt, pepper, oregano, and garlic powder and toss to coat. I find it easiest to use a clean hand.
Now add the panko and toss it all around again. It won’t stick well. Don’t worry, that's fine.
Tip the zucchini rounds on the baking tray, spread into a single layer, then scatter the damp crumbs all over and around them.
Drizzle generously with olive oil. Set aside while you prep the orzo ingredients.
Put the zucchini in the oven when you are about to start cooking the orzo. Bake for 15 to 20 minutes until golden brown, then remove from the oven, sprinkle over the cheese, and bake again for about 5 minutes until really melty, bubbly, and golden.
For the orzo
Immediately start the orzo when the zucchini goes in the oven. Heat a large saute pan or skillet over medium heat and add the olive oil.
Add the onion and saute for about 7 minutes until just turning very lightly golden on the edges, then add the garlic and cook for 1 minute more.
Pour in the orzo and cook for a couple of minutes, stirring frequently, until it starts to make little popping noises.
Pour in the stock, milk, nutritional yeast, salt, and pepper. Stir really well and allow to come to a simmer.
Keep at a very gentle simmer and stir frequently (making sure to scrape right into the bottom because the orzo will try to stick), until thick, creamy, and tender. Spoon a little bit of orzo out and test it by biting it. It will take 10 to 15 minutes.
Turn off the heat, add the butter, and stir well to combine.
Serve the orzo in bowls with the crispy zucchini piled on top and the loose golden crumbs scattered all over.
NOTES
STORING LEFTOVERS - Transfer leftover creamy orzo to an airtight container and store in the fridge for up to 4 days. Add a little plant milk, water, or stock to loosen it up then reheat in a pan on the stovetop or in a microwave. The zucchini is best eaten immediately, although you can store leftovers for a day or 2 in an airtight container, then reheat on a tray in the oven for 5 to 7 minutes, or in a skillet over medium heat.