This creamy lemon courgette orzo is an easy one-pan dinner made with fresh yellow and green courgettes, garlic, lemon and Parmesan, ready in around 20 minutes.

I picked up these gorgeous yellow and green courgettes from my local farm shop and knew I wanted to turn them into something simple, comforting and full of flavour.

creamy courgette, lemon and parmesan orzo in one pan

This is exactly the kind of food I love to cook at home – simple ingredients, plenty of vegetables and loads of flavour, all cooked in one pan! super simple.

From Farm Shop to Plate

I love buying seasonal vegetables when they look their best and then working out what I can make with them at home. These yellow and green courgettes were too good to resist. Courgettes are such a versatile vegetable, and they’re an easy way to add more vegetables, fibre and micronutrients to everyday meals.

Why you’ll love this recipe

One pan – less washing up is always a win!
Ready in around 30 minutes – perfect for a midweek dinner.
Packed with courgettes – an easy way to add more vegetables to your meal.
Simple ingredients – nothing complicated or difficult to find.
Fresh and comforting – the lemon keeps the creamy orzo feeling fresh.
Vegetarian – a satisfying meat-free dinner for the whole family.

Ingredients

Olive oil – Used to gently sauté the onion, garlic and courgettes.
Onion – Adds a lovely savoury base to the orzo.
Garlic – Brings plenty of flavour and works beautifully with the courgettes and lemon.
Yellow courgette – Adds sweetness, colour and a lovely tender texture.
Green courgette – Another delicious way to add plenty of seasonal vegetables to the dish.
Orzo – Small rice-shaped pasta that cooks beautifully in the stock and creates a naturally creamy texture.
Vegetable stock – Cooks the orzo while adding savoury flavour throughout the dish.
Lemon – Both the zest and juice add freshness and balance the creamy Parmesan.
Parmesan – Adds a rich, salty and savoury flavour to the finished orzo.
Cream cheese – Makes the orzo extra creamy and silky.
Fresh basil or parsley – Adds a fresh finish and a pop of colour.
Salt & black pepper – Brings all the flavours together.

How to make creamy lemon courgette orzo

1. Sauté the onion and garlic

Heat the olive oil in a large, deep frying pan over a medium heat. Add the diced onion and cook for 3–4 minutes until softened.

Add the garlic and cook for another minute, stirring so it doesn’t burn.

2. Add the courgettes

Add the diced yellow and green courgettes to the pan.

Cook for around 5–6 minutes, stirring occasionally, until the courgettes have softened and started to colour slightly.

3. Cook the orzo

Add the orzo and vegetable stock and stir everything together.

Bring to a gentle simmer and cook for around 10–12 minutes, stirring regularly. The orzo will absorb the stock as it cooks and become lovely and creamy.

If it starts looking too thick before the orzo is cooked, simply add a splash more stock or water.

creamy courgette, lemon and parmesan orzo cooking in one pan

4. Add the lemon and Parmesan

Once the orzo is tender, stir through the lemon zest, lemon juice, Parmesan and cream cheese.

Season generously with freshly ground black pepper and add salt if needed.

5. Serve

Spoon the creamy courgette orzo into bowls and finish with fresh basil or parsley and a little extra Parmesan.

I also love adding a final squeeze of lemon over the top.

What to serve with courgette orzo

This courgette orzo makes a lovely meal on its own, but you can easily add some extra protein if you like.

Try serving it with:

Grilled chicken
Grilled salmon
Crispy chickpeas
Cannellini beans
A simple green salad
Crusty wholemeal bread

How do I store leftover courgette orzo?

Allow the orzo to cool, then transfer it to an airtight container and refrigerate.

Use within 2–3 days and make sure it is piping hot throughout when reheated.

Is courgette orzo vegetarian?

Yes, this recipe is vegetarian as written. If you’re cooking for a vegetarian, check that the Parmesan you use is suitable, as traditional Parmesan is made using animal rennet.

creamy courgette, lemon and parmesan orzo recipe with farm shop ingredients

Frequently Asked Questions

What is orzo?

Orzo is a small pasta shaped like grains of rice. It cooks quickly and is particularly good for one-pan recipes because it absorbs the cooking liquid as it cooks.

Can I make this recipe dairy-free?

Yes. Replace the Parmesan and cream cheese with your favourite dairy-free alternatives.

You may need to adjust the seasoning slightly, as Parmesan adds quite a lot of savoury flavour and salt.

Do I need to peel courgettes?

No. Courgette skin is completely edible, so there is no need to peel them before cooking. Simply wash them well and trim the ends.

Can I freeze courgette orzo?

I recommend enjoying this recipe fresh rather than freezing it. The creamy texture of the orzo can change after freezing and reheating.

Can I add protein?

Definitely. For a higher-protein meal, try stirring through some shredded cooked chicken or cannellini beans.

You could also serve the orzo alongside grilled chicken or fish.

Why is my orzo too thick?

Orzo continues to absorb liquid as it cooks and can become thick quite quickly. If yours is looking too thick, simply stir through a splash of extra vegetable stock or water until it reaches your preferred consistency.

Can I use regular stock instead of vegetable stock?

Yes. Vegetable stock keeps this recipe vegetarian, but chicken stock can be used if you don’t need the recipe to be vegetarian.

More easy wholefood dinners

If you love simple, comforting meals made with everyday ingredients, take a look through my other easy dinner recipes: