4 Roasted Zucchini Orzo Recipes for Easy Summer Dinners

Roasted Zucchini Orzo (With Chickpeas and Feta)

Roasted zucchini orzo is an easy sheet pan dinner that turns a short list of simple ingredients into a fresh, Mediterranean inspired meal.

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It comes together in about 45 minutes, it works beautifully for busy weeknights, and it holds up so well that we often make a double batch so there is something good waiting in the fridge the next day.

Why you’ll love this roasted zucchini orzo!

This one started in our kitchen as a small experiment. A roasted cauliflower orzo had become a regular at our table, and when summer arrived with more zucchini than we knew what to do with, we simply swapped the cauliflower for zucchini. That swap turned into the version we make most often now.

What makes it work is how the pieces come together:

• Tender roasted zucchini. Bite size pieces go into a hot oven and come out soft in the middle with browned, caramelized edges.
• Crispy chickpeas. Drained and dried well, they turn lightly crisp and add real substance to the pan.
• Creamy feta. Crumbled over the hot orzo, it softens just enough to coat everything with a salty tang.
• Briny olives. They cut through the richness and add a savory pop in every bite.
• Lemony orzo. The pasta soaks up a bright dressing made with lemon zest, lemon juice, mustard, and honey.

The rhythm of the recipe is what I love most. The zucchini roasts and caramelizes in the oven while I whisk the lemon dressing and boil the orzo. Then everything meets on the same sheet pan, gets tossed together, and goes straight to the table in hearty bowls.

It is also a meal that feels good to eat. The dish is rich in fiber, rich in protein, and loaded with vegetables, which fits neatly into a Mediterranean style way of eating.

It is filling without feeling heavy, and every ingredient is something you can find at any grocery store. That combination makes it a great answer for an easy zucchini dinner, a colorful meal prep lunch, or simply a way to use up the summer zucchini that keeps appearing on the counter.

We also love how forgiving it is. You can roast the vegetables while you cook the pasta, and there is no last minute sauce to babysit on the stove. Everything lands on one pan at the end, which means fewer dishes and a dinner that still feels special on a Tuesday night.

If you enjoy this style of cooking, our other orzo recipes are worth a look too: Mediterranean lentil and orzo, spinach orzo and chickpeas, and Mediterranean orzo and beans. We also have more zucchini ideas on the site, including Greek zucchini tzatziki, chickpea zucchini fritters, and lemon orzo with zucchini.

Ingredients

Here is what goes into the pan. The amounts are listed below, and there is plenty of room to adapt things to what you already have at home.

• 2 pounds zucchini, about 4 medium
• 1 can chickpeas, 15 oz / 400 g, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 2 teaspoons smoked paprika
• Salt and black pepper, to taste
• 1 cup orzo
• 1/3 cup olives, pitted
• 1/2 cup crumbled feta
• 1/4 cup fresh parsley, chopped

For the lemon dressing:

• 2 tablespoons extra virgin olive oil
• Zest and juice of 1/2 lemon
• 1 tablespoon mustard
• 1 tablespoon honey
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus black pepper
• 1 clove garlic, grated

Easy substitutions. This is a forgiving recipe, so use what you have and taste as you go.

• Zucchini: yellow summer squash works the same way. You can also roast broccoli, cauliflower, eggplant, bell peppers, mushrooms, or a mix of vegetables.
• Chickpeas: cannellini beans, butter beans, or cooked lentils all work.
• Extra virgin olive oil: avocado oil is a fine swap.
• Smoked paprika: sweet paprika or a pinch of ground cumin brings a different but delicious warmth.
• Orzo: quinoa, farro, pearl couscous, Israeli couscous, ditalini, small shells, another small pasta, or even cooked brown rice.
• Lemon: a splash of red wine vinegar adds similar brightness in a pinch.
• Mustard: Dijon, yellow, or whole grain all work.
• Honey: maple syrup or agave.
• Dried oregano: Italian seasoning or dried thyme.
• Garlic: fresh grated is best, but it can be left out or replaced with garlic infused olive oil.
• Olives: Kalamata, Castelvetrano, or Taggiasca are all great. Capers or chopped sun dried tomatoes add a similar savory punch.
• Feta: goat cheese, crumbled ricotta salata, or dairy free feta.
• Fresh parsley: basil, dill, or mint.

One serving, based on 4 servings, provides about 460 calories, 60 g carbohydrates, 16 g protein, 19 g fat, 5 g saturated fat, 886 mg sodium, 877 mg potassium, 8 g fiber, and 12 g sugar.

How to Make Roasted Zucchini Orzo

The whole dish comes together in four simple steps, and most of the work happens quietly in the oven.

Step 1. Roast the zucchini and chickpeas

Preheat the oven to 430°F (220°C). Cut the zucchini into bite size half moons and add them to a large sheet pan with the chickpeas, which should be well drained and patted dry so they roast instead of steam.

Drizzle with olive oil, then season with smoked paprika, salt, and black pepper. Toss everything well, spread it out in a single layer, and roast for 25 to 30 minutes. The zucchini should be tender with browned edges, and the chickpeas lightly crisp.

Step 2. Make the Dressing

While the zucchini roasts, whisk the dressing in a small bowl. Combine olive oil, lemon zest, lemon juice, mustard, honey, dried oregano, grated garlic, salt, and black pepper.

About 10 minutes before the zucchini is ready, cook the orzo in salted boiling water until just al dente, following the package instructions. Drain it well but do not rinse. Leaving the starch on the pasta helps the dressing cling to every piece.

Step 3. Toss everything on the sheet pan

Add the hot orzo straight onto the sheet pan with the roasted zucchini and chickpeas.

Add the olives, crumbled feta, fresh parsley, and the lemon dressing. Toss everything gently on the pan until the orzo is coated and the feta begins to soften a little.

Step 4. Serve warm

Serve the roasted zucchini orzo warm, topped with extra lemon juice, more fresh herbs, and a little more feta.

It also tastes wonderful at room temperature, which makes it a good fit for meal prep, lunchboxes, or a relaxed summer dinner.

Tips

A few small details make a real difference here. These are the ones we come back to every time.

• Choose your roasting time. For zucchini that is meltingly soft with deeply caramelized, lightly charred edges, roast for 30 minutes or a few minutes longer, especially if your pieces are large. A convection, or fan, setting browns them even better. For tender and crisp zucchini with a firmer bite, roast about 20 minutes instead.
• Cut them the right size. Large bite size pieces, about 1/2 inch thick half moons, stay tender inside while browning at the edges.
• Give everything room. Use a large half sheet pan, about 18 x 13 inches, and spread the zucchini and chickpeas in a single layer. If your pan is smaller, use two pans. Crowding steams the vegetables instead of roasting them.
• Dry the chickpeas. Pat them with a clean kitchen towel before they go on the pan so they crisp up rather than steam.
• Keep the heat high. A 430°F (220°C) oven caramelizes the zucchini edges while keeping the inside tender.
• Cook the orzo just to al dente. It keeps absorbing dressing after it is tossed, so slightly firm pasta ends up perfect.
• Do not rinse the orzo. Add it to the pan while it is still hot. The starch helps the lemon dressing cling to the pasta and the roasted vegetables.
• Taste before you add more salt. Feta and olives are both salty, so a light hand at the start keeps the finished dish balanced.

Make ahead and storage. This dish was practically made for planning ahead. Cool it completely, then store it in an airtight container in the refrigerator for up to 4 days.

If it looks a little dry after chilling, a squeeze of lemon juice and a drizzle of olive oil bring it right back. It is excellent cold as a salad style lunch.

How to serve it. For a bigger meal, pair it with grilled chicken, salmon, or shrimp. A simple green salad on the side is lovely too. For a vegetarian spread, serve it with hummus and warm pita.

Gluten free option. Use gluten free orzo, and the dish stays just as bright and satisfying.

One quick note: if you are roasting on a smaller pan, split the vegetables between two pans. Extra space is the difference between caramelized zucchini and steamed zucchini.

More Easy Sheet Pan Dinners

If this one earns a spot in your rotation, these other easy sheet pan dinners are worth trying next:

• Greek sheet pan gnocchi
• Tofu shawarma bowl
• Cauliflower shawarma bowl
• Turmeric cauliflower and chickpeas
• Vegetable shawarma
• Greek cauliflower bowl
• Orzo primavera
• Black bean and rice bowl