One Pot Orzo With Tomato, Corn, and Zucchini (Easy!)
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
This One Pot Orzo is super delicious with pops of cherry tomatoes, corn, and feta cheese. Best of all, this orzo recipe is easily made in just one pot and is ready in about 25 minutes, making it perfect for busy weeknights!
One pot recipes are my fav. As a busy mom, I want dinner prep to be as easy as possible…including clean up! That’s why one-pot meals are a go to in our house.
Some other one pot pasta recipes my family loves are One-Pan Orzo With Spinach and Feta, Vegan One-Pot Tomato Vodka Pasta, and Artichoke and Sun-Dried Tomato Pasta Recipe (Vegan).
What You’ll Love About This Recipe
- Fast – This single pot orzo dish has a quick cook time of just about 25 minutes, making it a perfect weeknight dinner.
- Easy – Everything cooks right in the pot, making it a very easy meal to prepare.
- Flavorful – I love this creamy orzo pasta recipe and the flavors of the sweet corn mixed with feta cheese and bursts of cherry tomatoes. It’s a fresh dish perfect for Spring and Summer!
Recipe Ingredients
You’ll need the following ingredients to make this One-Pot Orzo:
Ingredient Notes
- Vegetable Broth: You can use chicken stock instead of vegetable stock if you prefer this and your diet allows.
- Feta Cheese + Parmesan Cheese: The cheese is optional! It does create a more creamy texture and adds some salt. If omitting, you may need to add a little more salt.
How to Make One Pot Orzo: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
In a large pan or pot, saute zucchini, tomatoes, and corn kernels in olive oil over medium heat for 3-4 minutes. Add minced garlic cloves and saute for another 30 seconds.
STEP 2:
Next, add vegetable broth and salt to the pot. Cover and bring to a boil.
STEP 3:
Once vegetable broth is boiling, add orzo and white beans and stir. Cook for 9 minutes, or until orzo is al dente, uncovered. Be sure to stir every once in a while so that the orzo doesn’t stick to the bottom of the pan. Turn the heat off.
STEP 4:
Add parmesan cheese and feta cheese, if using, and stir until combined. Serve immediately.
Recipe Tips & Tricks
- Serve immediately – This recipe is best when served right away! It can start getting a little dry/less creamy in texture the longer you wait.
- Serving to kids + picky eaters – Since there’s no real visible sauce on the orzo, I serve the orzo to my kids as is, but typically pick out the zucchini, tomatoes, white beans, and corn (so the orzo is pretty much plain!). I will also serve some fresh cherry tomatoes and corn to my kids separately. I also reserve a little of the white beans before adding them to the pot to cook so I can serve them plain on my kids’ plates.
- Side dish – This recipe could be served as a perfect side dish, instead of a main dish!
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezer: Let the orzo cool completely and then transfer it to an airtight freezer-safe container. I love to use Soupercubes Trays to freeze our leftover orzo! Store the orzo in the freezer for up to 3 months.
- Reheating: Thaw the orzo in the fridge overnight and reheat it in the microwave or a pot on the stove. Alternatively, you can pop the frozen orzo directly into a microwave-safe bowl and microwave it until heated through. I would add some olive oil or vegetable broth to the orzo when reheating to add some creaminess back to it.
Additions & Substitutions
Additions:
- Baby spinach
- Fresh herbs: Fresh parsley or fresh basil would be great!
- Walnuts (make sure walnuts and their size are age-appropriate if feeding to little ones)
- Asparagus
- Top with a little fresh lemon juice or lemon zest, black pepper, and Italian seasoning.
Substitutions:
- Tomatoes: Instead of cherry tomatoes, grape tomatoes or sun-dried tomatoes also work!
- Broth: Feel free to use chicken broth if preferred or your diet allows.
- Cheese: You can omit the feta cheese and parmesan cheese completely or replace them with vegan/dairy-free alternatives if needed.
- White Beans: If your family’s diet allows, you can replace the white beans with chicken sausage (or regular sausage) or a plant-based sausage for some protein.
- Zucchini: You can replace the zucchini with another vegetable such as spinach, mushrooms, or asparagus.
What to Serve With This One-Pot Recipe
- A big green salad!
- A glass of wine 😉
- Garlic bread
- Roasted asparagus
- If your family eats meat – chicken breast or meatballs (could also serve plant-based meatballs)
- Crispy Roasted Green Beans With Slivered Almonds
Frequently Asked Questions
Absolutely! You can omit the cheese or use a dairy-free/vegan cheese alternative.
I know every kid is different, but here is what I do with my own kids:
Since there’s no real visible sauce on the orzo, I serve the orzo to my kids as is, but typically pick out the zucchini, tomatoes, white beans, and corn (so the orzo is pretty much plain!). I will also serve some fresh cherry tomatoes and corn to my kids separately. I also reserve a little of the white beans before adding them to the pot to cook so I can serve them plain on my kids’ plates.
You can! You’ll need to use a gluten-free orzo. Please note that the cooking time may be different than what I have noted in the recipe card. Cook it until it is al dente.
Tools For This Recipe
- Braiser (get 20% off any Larder & Vine product using code: SUPERMOMEATS) or a large pot
In a Lunch Rut?
Grab your FREE 10-Day Lunchbox Recipe Meal Plan! Great for adults and kids!
I hope you love this One Pot Orzo! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!
One Pot Orzo With Tomato, Corn, and Zucchini (Easy!)
Ingredients
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 cup cherry tomatoes , halved
- 1 cup corn kernels, frozen or fresh
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 2 cups orzo, dry
- 1 (15 ounce) can white beans, drained and rinsed
- ¼ cup Parmesan cheese, optional
- ½ cup feta cheese, optional
Instructions
- In a large pot or pan, saute zucchini, tomatoes, and corn kernels in olive oil over medium heat for 3-4 minutes.
- Add garlic and saute for another 30 seconds.
- Next, add vegetable broth and salt to the pot. Cover and bring to a boil.
- Once vegetable broth is boiling, add orzo and white beans and stir. Cook, uncovered, for 9 minutes, or until orzo is al dente. Be sure to stir every once in a while so that the orzo doesn’t stick to the bottom of the pan. Turn the heat off.
- Add parmesan cheese and feta cheese, if using, and stir until combined. Serve immediately.
This recipe was so good and so easy to make.
Hi Jaime! I’m so glad you enjoyed the recipe! Thanks so much for leaving a review. 🙂