Easy One-Pot Vegan Lemon Zucchini Orzo

Broke Vegan One Pot

Easy One-Pot Vegan Lemon Zucchini Orzo

A light and easy meal to make for lunch or dinner, zucchini is par-cooked to add texture to tender, buttery orzo. 

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Serves: 2
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This simple, zesty, tangy orzo dish from the Broke Vegan One Pot cookbook makes for a healthful, quick weeknight meal that packs in lots of fresh flavor and fresh vegetables. 

What you need:

2 tablespoons olive oil, plus extra for drizzling
1 yellow onion, finely chopped
2 garlic cloves, crushed
⅔ cup orzo
2 cups vegetable broth, warmed
2 large zucchini, cut into thin strips or coarsely grated
Finely grated zest and juice of 1 lemon 
¼ teaspoon chili flakes
¼ teaspoon salt
¼ teaspoon black pepper
8 basil leaves, to serve

What you do:

  1. In a medium-sized saucepan over medium heat, warm oil and add onion and cook for 8 minutes, or until soft and translucent. Add garlic and cook for another 2 minutes. Stir in orzo and hot broth and simmer for 10 minutes until orzo is al dente. 
  2. Add zucchini, lemon zest and juice, and chili flakes. Simmer for 2 minutes, then stir in salt and pepper.
  3. Divide between two serving bowls, drizzle with more olive oil, and top with basil leaves.
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