One-Pan Zucchini-Pesto Orzo 

By Melissa Clark

Updated June 29, 2025

  • Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(3,831)
Comments
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Keeping pesto on hand (store-bought or homemade and frozen) is one of the greatest kitchen time-savers, since stirring just a spoonful into a dish can add so much herby, garlicky flavor. Here, pesto builds on a pan of orzo loaded with zucchini and onions that have been sautéed together until golden brown. Cooking the orzo in vegetable or chicken stock bolsters the pasta’s flavor as the broth reduces into a silky sauce. Then, pesto is added at the very end to preserve its brightness. Finally, just before serving, a caprese-like mix of marinated mozzarella, cherry tomatoes and fresh mint is stirred into the pan. Filled with vegetables and milky cheese, this dish is especially satisfying and very easy to make.

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Ingredients

Yield:4 servings 

  • 2 medium zucchini (about 6 ounces each), diced (about 2 ½ cups)

  • 1 large yellow onion, thinly sliced

  • ¼ cup extra-virgin olive oil, more for drizzling

  • ¼ to ½ teaspoon red-pepper flakes, to taste, more as needed

  • 1 ½ teaspoons fine sea salt, more to taste  

  • 1 ¾ cups vegetable or chicken stock 

  • 1 cup orzo 

  • 1 lemon, zested and halved 

  • 1 cup halved cherry or grape tomatoes 

  • 5 ounces fresh mozzarella, cut into cubes (1 cup)

  • ½ cup grated Parmesan (3 ounces), more for serving 

  • ¼ cup finely chopped mint, more for serving 

  • ½ cup pesto, store-bought or homemade, more to taste 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

37 grams carbs; 42 milligrams cholesterol; 580 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 38 grams fat; 4 grams fiber; 962 milligrams sodium; 24 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large nonstick or well-seasoned cast-iron skillet over medium-high heat, combine the zucchini and onion with olive oil, the red-pepper flakes and 1 teaspoon salt. Cook the mixture, stirring once or twice, until the zucchini and onion turn golden brown, 10 to 12 minutes. Don’t stir too often, as it can impede browning.

  2. Step 2

    Stir in stock and bring to a simmer. Stir in orzo, lemon zest and ½ teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

  3. Step 3

    Meanwhile, in a small bowl, toss together the tomatoes, mozzarella, a pinch of salt, a pinch of red-pepper flakes and a drizzle of olive oil, and let marinate while the orzo cooks.

  4. Step 4

    Once the orzo is ready, stir in juice of ½ lemon, Parmesan, mint and pesto. Cover the pan, and cook for 1 minute, to finish cooking. Taste for seasoning and add more lemon juice or pesto, if needed. To serve, top with tomato-mozzarella mixture and sprinkle with more cheese and mint.

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Ratings

5 out of 5
3,831 user ratings
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Comments

Deb LaF.

To me the execution and resultant product was a train wreck! It looked more like gruel than food and was a total turn off. Cook your orzo in boiling salted water. Drain set aside to al dente perfection. Sautee the onions and zucchini separately and then combine with orzo, season with salt and pepper and red pepper and lemon juice, add olive oil, lemon zest. Proceed with the mozz and tomatoes and mint. This preserves the integrity of ingredients and is much more appealing. Tastes good but...

Sally

This is a delicious summer meal! Per others' notes, I cooked the orzo, onions and zucchini separately. While the orzo cooked in one pot, I sauteed the onions with red pepper on medium heat in another pan, until soft but not browned. I removed the onions from the pan and sauteed the zucchini on medium-high 'til nice and brown, then added the onions, orzo and pesto to the pan with the zucchini to leverage the lovely caramelization from the veggies. Such a lovely combo of flavors!

Pierre Le Chat

I can not imagine cooking the orzo in the zucchini/onion mix - would it not become a sodden mess? It seems to make much more sense to cook the orzo in stock separately. Or am I too fastidious?

Rem

Loved how the acidity of the tomatoes balanced the richness and umami of the pesto orzo. Such a great summer dish that takes advantage of the summer garden. Was able to source 80% of the ingredients from my garden alone!

Pat

Agree that the orzo ahould be cooked separately—disappointing results with cooking all together

Sandra

I never write reviews but this one just had to be written. The recipe works perfectly in one pan. The zucchini is intended to add flavor, not crunch. The result is not a mess, but a flavorful dish similar to rissotto without all the hands on stirring. Ours was topped with cherry tomatoes and torn burrata and it looked, and tasted, very scrumptous!

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