Camille Kingsolver’s Disappearing Zucchini Orzo, from the delightful book Animal, Vegetable, Miracle, has been a favorite here since 2008. It’s a clever way to use up three large zucchini quickly, so save this recipe for late summer when zucchini are abundant.
Why we love this recipe
This dish is a smart, simple contribution to the summer repertoire. Shredding and sautéing a large amount of zucchini reduces it into a flavorful, almost saucelike component that melds into the pasta — essentially “disappearing” while adding nutrition and texture.
Highlights of the disappearing zucchini orzo:
- Uses a lot of zucchini
- Rich, savory flavors while remaining kid-friendly
- Easy to make ahead
- Works as a main dish or a side alongside other summer favorites
What you’ll need
This is a flexible recipe; the notes below list substitutions and variations you can try.
- Shred the zucchini on the large holes of a box grater or with the shredding disc of a food processor.
- You can substitute similar summer squash (like yellow squash). Choose varieties with a texture close to zucchini and without very large seeds. If seeds are large, halve and remove them before shredding.
- Onion may be swapped for shallot or finely sliced leeks; dice small so they melt into the zucchini.
- Thyme pairs beautifully here, but other herbs can work: a little rosemary or sage with the thyme, or finish with chopped parsley and chives.
How to make it
Follow these simple steps. The zucchini reduces down into a creamy, saucelike base that coats the orzo.
- Cook the orzo in well-salted water according to package directions.
- Meanwhile, heat olive oil in a skillet over medium. Add the diced onion, garlic, and a generous pinch of salt and cook until the onion begins to soften.
- Add the shredded zucchini and thyme and raise heat to medium-high. Stir occasionally as the zucchini releases and evaporates its juices; it will reduce substantially and may brown slightly.
- When the zucchini has become a creamy, flavorful component (about 10–15 minutes), turn off the heat. Add the drained orzo, lemon juice and zest, and grated cheese. Season with salt and pepper to taste and stir gently to combine. Serve warm or at room temperature.
Expert tips and FAQs
Orzo is a rice-shaped pasta made from semolina. Its barley- or rice-like shape makes it versatile for soups, salads, and hot pasta dishes.
Yes. It’s excellent warm or at room temperature and travels well for picnics and potlucks. Make it a day ahead and serve at room temperature or gently reheat.
Stored in a tightly sealed container, leftovers keep up to a week in the refrigerator. Use as a pasta side, toss with beans and tomatoes for a salad, or top with a fried egg.
How to serve disappearing zucchini orzo
This is satisfying on its own, but also pairs well with:
- A big green salad
- A simple tomato salad
- Sausages or grilled meats
- Bean salads or white beans and chickpeas
- Quickly sautéed greens
It’s a great option for picnics, buffets, or casual barbecues.
A fun variation
Swap orzo for linguine or another long pasta. The zucchini will be more visible, but it still creates a lovely saucelike coating for the pasta — an excellent weeknight dinner option.
More of our favorite zucchini recipes
If your garden is overflowing, here are other ways to use zucchini:
- Savory fritters with corn and feta
- A creamy zucchini spread
- Spiralized zucchini noodles with turkey meat sauce, lemon-caper butter, or summer vegetables
- Chocolate zucchini cake
- Enchiladas with zucchini and black beans
- Zucchini pancakes or quick savory zucchini bread with cheddar
- Sheet-pan pizza with pesto and zucchini
- Quick chickpea-and-zucchini curry
- Vegetarian minestrone featuring zucchini
- Thai red curry with vegetables and zucchini
More great uses for orzo
Orzo is a pantry staple that works in many dishes. Try it in:
- Avgolemono-style soup
- Lemony orzo salads and sides
Camille Kingsolver’s Disappearing Zucchini Orzo
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Print Recipe
Ingredients
- 1 pound orzo pasta
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 6 garlic cloves, minced
- 3 large zucchini, shredded
- 2 teaspoons fresh thyme leaves
- Juice and zest of 1 lemon
- ½ cup grated Pecorino Romano or Parmigiano-Reggiano, more to taste
- Salt and freshly ground black pepper
Instructions
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Cook the orzo in well-salted water according to package directions.
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Heat the olive oil in a 12-inch skillet over medium heat. Add the onion, garlic, and a big pinch of salt, stirring often until the onion begins to soften.
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Add the shredded zucchini and thyme and increase heat to medium-high. Cook, stirring occasionally, until the squash releases its juices and they evaporate. The zucchini will reduce and may brown slightly.
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Remove from heat and immediately add the drained orzo, lemon juice and zest, and cheese. Season with salt and pepper, then stir gently to combine. Serve warm or at room temperature.
Notes
- Other summer squash like yellow squash can be used as long as their texture is similar to zucchini; remove large seeds if necessary.
- Use the large holes of a box grater or a shredding disc in a food processor for the zucchini.
- Although the original recipe suggests a brief sauté, plan on about 10–15 minutes for the zucchini to reduce properly.
- The dish is excellent hot or at room temperature and can be prepared ahead of time.
- Leftovers will keep for up to a week in a sealed container in the refrigerator.
Nutrition
Nutrition information is an estimate and should be used as a guideline.