30 Minute Zucchini Orzo with Easy Chile Oil
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound zucchini
trimmed and diced
- 1 medium yellow onion
diced
- 1 pound orzo
or other tiny pasta like ditalini
- 5 cups water
divided
- 14 ounce can chickpeas
drained and rinsed
- 4 teaspoons Better than Bouillon Vegetarian "No Chicken"
or 4 teaspoons/cubes bouillion
- 1½ teaspoons dried thyme
- 1 teaspoon garlic powder
- ¼ cup nutritional yeast
- freshly cracked pepper
- to tastesalt
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried chile flakes
- 2 sundried tomatoes
diced, see note
- pinch salt
Directions
- 1
If making the chile oil, place oil, chile flakes, sun-dried tomatoes and salt in a small pot over low heat. Let it steep while you make the orzo.
- 2
Heat oil in a pasta pot over medium heat. Add the onion and zucchini and cook, stirring only once or twice, until the onion begins to soften and zucchini starts to brown in spots, 5-8 minutes. Season with salt and pepper.
- 3
Add orzo and cook, stirring constantly, for one minute. Deglaze with 1 cup of water, stirring constantly, until water is mostly absorbed, about another minute or two.
- 4
Add remaining 4 cups water, chickpeas, Better than Bouillon, garlic powder and thyme and bring to a boil, stirring often as orzo likes to stick to the bottom of the pan!
- 5
Once boiling, reduce heat to medium low and cover with lid ajar and cook, stirring occasionally, until the orzo is al dente and saucy like risotto. This takes 10-15 minutes. If it looks like water is evaporating too fast and orzo is still firm, just add 1/2 a cup of water at a time to loosen it up. You won't hurt it!
- 6
Once done, remove from heat and stir in nutritional yeast. Taste and adjust salt if needed. Serve in bowl with a drizzle of chile oil if using.
30 Minute Zucchini Orzo with Easy Chile Oil
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About this Recipe
Looking for a comforting, flavor-packed dinner that's ready in just 30 minutes? This one-pot zucchini orzo delivers on all fronts, perfect for busy weeknights and satisfying for the whole family.
What makes this dish a standout is its clever 'risotto vibes' without the constant stirring. By cooking the orzo directly in a flavorful broth alongside tender zucchini and hearty chickpeas, you achieve a wonderfully creamy texture with minimal effort, making it both nourishing and incredibly easy.
Prepare for a wonderfully creamy, savory orzo dish where tender diced zucchini and robust chickpeas mingle in every bite. The mild sweetness of the onion and earthy thyme create a robust base, while nutritional yeast adds a subtle, savory depth, giving you that rich, comforting feeling you crave. For those who enjoy a kick, the easy chile oil, infused with fragrant dried flakes and bright sundried tomatoes, offers a vibrant, spicy contrast that truly elevates each spoonful.
This versatile zucchini orzo welcomes your personal touch.
- Protein Boost: While already packed with chickpeas, you could stir in cooked lentils or your favorite plant-based sausage for extra protein.
- Greens: For added nutrients, wilt in a handful of fresh spinach or kale during the last few minutes of cooking.
- Spice Level: Adjust the amount of dried chile flakes in the easy chile oil to suit your preference, or omit it entirely for a milder dish.
- Pasta Type: If orzo isn't on hand, other tiny pasta like ditalini works beautifully as a substitute.
This nourishing comfort food is ideal for a cozy family dinner or a quick, satisfying meal after a long day. Serve it warm in shallow bowls, perhaps with a sprinkle of fresh herbs if you have them, to enhance its inviting aroma.