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Zucchini and Tomato Orzo

Zucchini and Tomato Orzo with Goat Cheese and Parmesan Breadcrumbs

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This super speedy, veggie-packed dish is a fun twist on traditional, twirl-able noodles. Orzo simmers with grape tomatoes that soften as the pasta cooks. We fold in sautéed zucchini and lots of creamy, tangy goat cheese, then top off with garlicky Parmesan breadcrumbs for texture.

  • < 600 Calories
  • Vegetarian
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 500
  • Protein 20g
  • Total Carb 46g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • zucchini
    • 6 ounces
    • zucchini
  • lemon
    • 1
    • lemon
  • parsley
    • 1/8 ounce
    • parsley
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • orzo
    • 3/4 cup
    • orzo
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • thyme
    • 1/8 ounce
    • thyme
  • goat cheese
    • 2 ounces
    • goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve zucchini lengthwise; cut into ¼-inch half-moons, discarding ends. Halve lemon. Pick parsley leaves, discarding stems. Peel shallot, halve, and thinly slice. Using the flat side of a knife, gently crush garlic cloves.

  2. Cook orzo and tomatoes

    Cook orzo and tomatoes

    Season boiling water generously with salt. Stir in orzo and cook for 6 minutes. Then, add whole grape tomatoes and continue cooking until orzo is al dente and tomatoes soften and begin to burst, 4-5 minutes more. Drain orzo and tomatoes and place in a large bowl, reserving pot for Step 4.

  3. Toast breadcrumbs

    Toast breadcrumbs

    While orzo cooks, heat ½ tablespoon olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add breadcrumbs, half of Parmesan, and 1 crushed garlic clove and toast, stirring constantly to prevent burning, until golden, 1-2 minutes. Remove pan from heat. Remove and discard crushed garlic.

  4. Sauté aromatics and zucchini

    Sauté aromatics and zucchini

    Heat pot from orzo to medium high with 1 tablespoon olive oil. When oil is shimmering, add whole thyme sprigs, zucchini, shallot, and remaining crushed garlic clove; sauté, stirring, until softened, 4-5 minutes. Remove pot from heat; remove and discard whole thyme sprigs and crushed garlic. Season zucchini with ¼ teaspoon salt and pepper as desired.

  5. Finish zucchini and tomato orzo

    Finish zucchini and tomato orzo

    To pot with zucchini, still off heat, add orzo and tomatoes, juice of ½ lemon, and 2 teaspoons olive oil. Stir to combine, breaking up tomatoes with a spoon. Stir in goat cheese and remaining Parmesan to combine. Taste and season with salt and pepper as desired. Use remaining lemon to brighten a glass of water.

  6. Plate zucchini and tomato orzo

    Plate zucchini and tomato orzo

    Divide zucchini and tomato orzo between serving bowls, garnish with Parmesan breadcrumbs and parsley, and dig in!

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