Chilled Lemon Zucchini Orzo Bowl with Basil Yogurt Sauce
Cool and silky orzo meets thin ribbons of raw zucchini, a dollop of lemony basil yogurt, salty crumbled feta, and a sprinkle of toasted pine nuts. It’s light, zesty, creamy, and herb-loaded — perfect for a refreshing lunch or elegant picnic bowl.
⏱ Time:
- Prep: 15 minutes
- Cook: 10 minutes
- Chill: 15 minutes
- Total: ~40 minutes
Ingredients
For the orzo base:
¾ cup orzo pasta
Salted water for boiling
1 tsp olive oil
Juice of ½ lemon
For the bowl:
1 small zucchini, shaved into ribbons or spirals
¼ cup crumbled feta
2 tbsp toasted pine nuts or slivered almonds
1 tbsp chopped fresh basil or mint
Optional: a handful of arugula or baby spinach
For the basil yogurt sauce:
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp finely chopped fresh basil
1 tsp olive oil
Salt and pepper to taste
Instructions:
1. Cook the orzo:
Boil orzo in salted water until al dente (~8–10 minutes).
Drain, rinse under cold water, then toss with lemon juice and olive oil. Chill.
2. Prepare the zucchini:
Use a vegetable peeler to create thin ribbons, or spiralize if preferred.
Lightly salt and let sit 5 mins to soften, then pat dry.
3. Make the basil yogurt sauce:
In a small bowl, whisk yogurt with lemon juice, basil, olive oil, salt, and pepper. Chill.
4. Assemble the bowl:
Toss orzo with zucchini ribbons and herbs.
Spoon basil yogurt over or around the bowl.
Top with feta, nuts, and arugula (if using).
Tips:
- Add sliced grapes or peach for sweet contrast.
- Sub Greek yogurt with labneh for extra creaminess.
- Use barley or couscous instead of orzo for variation.
❓ Frequently asked questions FAQ:
Q: Can I prep this ahead?
Yes! Store each component separately and assemble just before eating for the freshest texture.
Q: Can I use cooked zucchini?
Yes, lightly grilled zucchini slices are lovely if you prefer it cooked.
Nutritional Value
Calories: ~320
Protein: 10g
Carbs: 30g
Fat: 15g
Fiber: 3g
Sodium: 23g