Disappearing Dairy-Free Zucchini Orzo
Prep time
Cook time
Total time
This delicious recipe is adapted from Animal, Vegetable, Miracle by Barbara and Camille Kingsolver. Unlike their recipe, I skip the parmesan (it isn't missed!), but do add more seasonings for a very light hint of cheesiness.
Recipe type: Entree
Cuisine: American
Serves: 6 to 8 servings
  • 1 pound orzo pasta (see Special Diet notes above for gluten-free)
  • Salt, as needed
  • 2 tablespoons olive oil
  • 1 small to medium onion, chopped
  • 1 to 2 garlic cloves, minced
  • 3 zucchini (approximately 2 pounds), shredded with a box grater or mandolin
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried oregano or marjoram
  • ¼ teaspoon dried black pepper
  • 1 teaspoon nutritional yeast
  1. Boil a large pot of heavily-salted water.
  2. When the water comes to a boil, cook the orzo until al dente, approximately 8 to 12 minutes.
  3. Meanwhile, heat the oil over medium-low heat. Add the onion and garlic and sauté for approximately 5 minutes.
  4. Add the zucchini and sauté until it has collapsed and is golden in color, approximately 10 to 15 minutes.
  5. Stir in the oregano or marjoram, thyme, and black pepper.
  6. Remove the vegetables from the heat, and stir in the orzo.
  7. Stir in the nutritional yeast and salt, to taste.
  8. Serve warm or at room temperature.
  9. Cover and refrigerate any leftovers for up to 2 days, if you have any!
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/disappearing-dairy-free-zucchini-orzo