If you’re looking for a fresh, colorful, and satisfying meal, Roasted Corn Orzo with Zucchini and Feta is a recipe you’ll want to make again and again. Sweet roasted corn, tender zucchini, creamy feta, and perfectly cooked orzo come together in a bright homemade dressing for an easy weeknight dinner or summer side dish. This versatile recipe is packed with fresh flavors and is perfect for family meals, potlucks, or meal prep.
Why You’ll Love This Recipe
- Quick and easy to prepare with simple ingredients.
- Sweet roasted corn adds incredible flavor.
- Creamy feta balances the smoky roasted vegetables.
- Perfect as a light main dish or flavorful side.
- Great for meal prep and leftovers.
- Easily customizable with your favorite protein.
- Naturally vegetarian and family-friendly.
Ingredients
- 4 ears corn (about 5 cups kernels)
- 2 medium zucchini, cut into bite-size half-moons
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- 1 cup uncooked orzo
For the Dressing
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 garlic clove, grated
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Black pepper, to taste
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh basil, parsley, or cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- Carefully remove the corn kernels from the cobs and place them on a large baking sheet with the zucchini.
- Drizzle with olive oil and season with smoked paprika, salt, and black pepper. Toss well.
- Spread everything into an even layer and roast for 30 minutes until the corn is lightly charred and the zucchini is tender.
- Meanwhile, cook the orzo in salted boiling water until al dente. Drain well.
- Whisk together olive oil, lime juice, Dijon mustard, maple syrup, grated garlic, oregano, salt, and pepper.
- Add the cooked orzo directly to the roasted vegetables.
- Pour the dressing over everything and gently toss to coat.
- Fold in the feta cheese and chopped herbs.
- Serve Roasted Corn Orzo with Zucchini and Feta warm with extra lime wedges and fresh herbs if desired.
Tips & Tricks
- Roast the vegetables in a single layer for better caramelization.
- Use fresh summer corn whenever possible for maximum sweetness.
- Grill the corn before slicing for an even smokier flavor.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Substitute parsley or cilantro if basil isn’t available.
- Reserve a little feta for garnish before serving.
Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Course, Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Lemon juice can replace the lime for a slightly different citrus flavor.
- Fresh herbs add brightness, so don’t skip them.
- For extra crunch, sprinkle toasted pine nuts or pumpkin seeds over the top.
- Serve alongside grilled meats, fish, or roasted chicken.
Nutrition (Approximate Per Serving)
- Calories: 360
- Protein: 11g
- Carbohydrates: 34g
- Fat: 20g
- Fiber: 4g
- Sugar: 7g
FAQ
Can I make Roasted Corn Orzo with Zucchini and Feta ahead of time?
Yes. It tastes wonderful warm, at room temperature, or chilled.
Can I use frozen corn?
Absolutely. Thaw and pat dry before roasting for the best texture.
Can I make this gluten-free?
Yes. Replace the orzo with your favorite gluten-free orzo or small gluten-free pasta.
What protein pairs well with this recipe?
Grilled chicken, salmon, shrimp, steak, or roasted chickpeas all pair beautifully.
Can I use another cheese?
Goat cheese or fresh mozzarella are delicious alternatives to feta.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze without the feta for up to 2 months. Add fresh feta after reheating.
Reheat gently in the microwave or on the stovetop with a splash of olive oil, or enjoy cold as a pasta salad.
Similar Recipes
Roasted Corn Orzo with Zucchini and Feta
Ingredients
- 4 ears corn about 5 cups kernels
- 2 medium zucchini cut into bite-size half-moons
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika
- 1 cup uncooked orzo
For the Dressing
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 garlic clove grated
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Black pepper to taste
- 1 cup crumbled feta cheese
- ¼ cup chopped fresh basil parsley, or cilantro
Instructions
- Preheat the oven to 425°F (220°C).
- Carefully remove the corn kernels from the cobs and place them on a large baking sheet with the zucchini.
- Drizzle with olive oil and season with smoked paprika, salt, and black pepper. Toss well.
- Spread everything into an even layer and roast for 30 minutes until the corn is lightly charred and the zucchini is tender.
- Meanwhile, cook the orzo in salted boiling water until al dente. Drain well.
- Whisk together olive oil, lime juice, Dijon mustard, maple syrup, grated garlic, oregano, salt, and pepper.
- Add the cooked orzo directly to the roasted vegetables.
- Pour the dressing over everything and gently toss to coat.
- Fold in the feta cheese and chopped herbs.
- Serve Roasted Corn Orzo with Zucchini and Feta warm with extra lime wedges and fresh herbs if desired.
Notes
- Lemon juice can replace the lime for a slightly different citrus flavor.
- Fresh herbs add brightness, so don’t skip them.
- For extra crunch, sprinkle toasted pine nuts or pumpkin seeds over the top.
- Serve alongside grilled meats, fish, or roasted chicken.
Conclusion
This Roasted Corn Orzo with Zucchini and Feta recipe is a fresh, colorful dish that’s packed with smoky roasted vegetables, creamy feta, and bright citrus flavors. Whether you’re serving it as a light dinner, picnic favorite, or holiday side dish, it’s an easy recipe you’ll love making throughout the year.