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In today’s fast-paced world, one-pan meals have surged in popularity, and for good reason. The convenience they offer is unparalleled; with everything cooked in a single vessel, you can enjoy a delicious meal without the hassle of extensive cleanup. This trend has resonated with home cooks looking to maximize their time without sacrificing flavor or nutrition. One-pan recipes like this creamy corn and zucchini orzo allow you to bring together fresh ingredients with minimal effort, creating an inviting atmosphere in your kitchen.

One-Pan Creamy Corn & Zucchini Orzo

Discover the deliciously simple One-Pan Creamy Corn & Zucchini Orzo, a vibrant dish that effortlessly combines flavor and comfort. Perfect for busy weeknights or leisurely dinners, this recipe showcases the creamy goodness of orzo with the fresh crunch of zucchini and sweet bursts of corn. Enjoy easy preparation and minimal cleanup, making it a favorite for both novice cooks and seasoned chefs. Embrace the joy of a wholesome meal packed with nutritious ingredients that everyone will love!
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Ingredients
  

1 cup uncooked orzo pasta

1 medium zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

2 cups vegetable broth

1 cup heavy cream (or coconut milk for a vegan option)

1 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 teaspoon dried basil

½ teaspoon paprika

Salt and pepper, to taste

Fresh basil or parsley, for garnish (optional)

Instructions
 

Sauté Vegetables: In a large, deep skillet or pan over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

    Cook Zucchini and Corn: Add the diced zucchini to the pan and cook for 4-5 minutes, stirring occasionally until slightly tender. Next, stir in the corn kernels and cook for an additional 2 minutes.

      Toast Orzo: Stir in the uncooked orzo, ensuring it’s well combined with the vegetables. Toast the orzo in the pan for about 2 minutes, allowing it to absorb some flavors.

        Add Liquids: Pour in the vegetable broth and bring it to a boil. Reduce the heat to low, cover the pan, and simmer for about 10-12 minutes or until the orzo is cooked and has absorbed most of the broth, stirring occasionally.

          Create Creamy Sauce: Once the orzo is done, stir in the heavy cream (or coconut milk) and grated Parmesan cheese (or nutritional yeast). Mix until fully incorporated. Add the dried basil, paprika, salt, and pepper. Simmer for an additional 2-3 minutes to heat through and thicken.

            Serve: Remove from heat and let it sit for a few minutes. Garnish with fresh basil or parsley if desired. Serve warm and enjoy your creamy corn and zucchini orzo!

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings