Ground Turkey Zucchini Orzotto

This Ground Turkey Zucchini Orzotto is a one-pot risotto-style pasta the whole family will enjoy. You’ve never had ground turkey like this – full of flavors like lemon, basil and garlic, with buttery orzo and zucchini to complete the meal!

When you take a bite of this Ground Turkey Zucchini Orzotto, I think you’ll be surprised by how well these simple flavors combine into a luxurious elevated pasta dish. I’m always on the hunt for new ways to enjoy ground turkey, and this one hits the spot!

My favorite thing about this recipe is it combines common ingredients like chicken broth, onions, and garlic with vibrant additions like lemon, basil and freshly grated parmesan. I promise this is not your average ground turkey dinner 🙂

What is orzotto?

Orzotto is an Italian dish cooked almost exactly the same way as risotto, but traditionally made with pearl barley. Another way to make orzotto is to swap the arborio rice with orzo, a rice shaped pasta, as we do in this recipe.

Just like cooking risotto, the broth is added in small amounts and stirred in until the liquid gone. As this process repeats, the orzo absorbs all the flavors of the broth and keeps cooking until tender.

This recipe combines the risotto cooking method with easy to make ground turkey and zucchini, plus the absolute best flavors like garlic, lemon and basil. Everyone in the family will love this new ground turkey based dinner idea!

What are the ingredients in this Ground Turkey Zucchini Orzotto?

This recipe uses very common ingredients you might already have on hand, or they should be easy to find at your local grocery store. Here’s some info on everything I used for this recipe and why it’s important:

• olive oil – You can use either olive oil or avocado oil, but the olive oil adds a nice flavor.
• zucchini – I used one medium sized zucchini and cut it into quarter moons. To get the best browning on your zucchini, make sure the oil is nice and hot before tossing the zucchini in the pan.
• salt & fresh ground black pepper – When you’re using basic ingredients like ground turkey, chicken broth, and onions, it’s important to season everything well for the best flavor.
• garlic – As always, measure with your heart. I love garlic! It adds essential flavor to the dish.
• ground turkey – Be sure to look for at least 93% lean ground turkey for the best flavor. If you can find it, ground turkey thigh meat is even better for this recipe. Fat = flavor.
• onion – Sautéed onions add a perfect background flavor essential to Italian cooking. You’d miss it if it was gone!
• ozro – Orzo is a rice shaped pasta available at most grocery stores. It has a much smaller box than other pasta shapes and it’s easy to miss!
• dry white wine – Even though the white wine is optional, I do recommend it! The alcohol cooks off, leaving behind the complex flavors of the wine.
• chicken broth – Using chicken broth instead of water to cook the orzo adds a ton of flavor to the final dish.
• lemon – You’ll need the zest and juice of one lemon. Be sure to keep the lemon handy for squeezing fresh juice on top of the finished bowls! This gives the dish a bright and fresh flavor you don’t want to skip.
• butter – After the orzo is cooked, stirring in some butter is the best way to make the pasta more smooth and luscious.
• basil – Lemon and basil are a match made in cooking heaven. You’ll be surprised at how much the fresh basil elevates the entire pasta dish.
• parmesan – It wouldn’t be Italian-inspired pasta without some fresh grated parm on top! I definitely recommend fresh grated for the best flavor.

How do you make Ground Turkey Zucchini Orzotto?

Don’t let the name intimidate you! This orzotto pasta dish is made in just one pan, and each step leads you easily into the next. For full instructions with ingredients listed, keep scrolling to the recipe card.

There are just three main steps for the recipe – start by cooking the zucchini and the ground turkey, followed by making the orzotto. Finally, the last ingredients like butter and basil are added, and dinner is ready!

First, start with the zucchini. Heat a large non-stick frying pan or deep skillet over a medium heat. Add 2 tablespoons of olive oil and let it heat until it shimmers. Carefully add the zucchini and a generous pinch of salt.

Cook the zucchini for 6-8 minutes, until tender and browned. Be sure to flip the pieces of zucchini over so they can cook evenly and brown on both sides. Add the garlic and cook for another minute before removing it from the pan into a small bowl with a slotted spoon. Leave as much oil in the pan as possible.

Next, move on to the turkey. Add the ground turkey to the remaining oil in the pan and season generously with salt and pepper. Let the turkey start to brown on the bottom for a couple minutes, then break up the block with the back of your wooden spoon.

Try to keep a good few bite-sized chunks to give the orzotto more texture. Once the turkey is just cooked, add the onion. Continue to cook and stir occasionally until the turkey is golden and the onion is translucent and soft.

Pour in the dry orzo and stir for another minute until the pasta is heated through and well coated in the oil from the pan. If the pan appears dry, add an additional tablespoon of olive oil and stir it in.

If you’re adding it, pour the white wine into the pan and stir it into the orzo. Stir the pasta and allow it to cook until the wine has completely evaporated.

Next, gradually add the warmed chicken broth 1/2 cup at a time, stirring after every addition and cooking until each 1/2 cupful is absorbed. Continue the process until the orzo is just tender. This is just like how you cook risotto!

Make sure to be patient and not add too much broth at once. How quickly your orzo cooks and with how much liquid depends on several factors: the size of your pan, how hot you’re cooking it, and which brand of orzo you’re using.

The best way to tell if more liquid is needed is by doing a taste test of the orzo. If it’s not done yet, add another 1/2 cup broth and stir it in until absorbed.

Once the orzo is cooked through, add the cooked zucchini back into the pan and cook until it’s warmed back up. Remove the orzotto from the heat and stir in the lemon zest and butter. Keep stirring until it has melted into the pasta.

Stir in the basil and season to taste with more salt, pepper and a squeeze of lemon juice. Serve with grated parmesan and more ribbons of basil if you’d like. I recommend giving it a taste before serving. Add more seasoning or lemon juice if you need to!

Best tips for making Ground Turkey Zucchini Orzotto:

Here are my best tips for making this Ground Turkey Zucchini Orzotto in your kitchen:

• Let the turkey brown when you put it into the pan! This means avoid touching it for a couple minutes before breaking it up so it can develop some color on the bottom.
• Be patient while the broth evaporates and absorbs into the pasta. This process takes time but it’s quite simple otherwise! Just like risotto, this is what gives the dish so much flavor!
• Refresh leftovers by adding more fresh basil and more lemon juice. This helps immensely!

Can I use risotto rice (arborio) instead of orzo?

I would stick with orzo for this recipe. If you’d like to use arborio rice, I suggest using a recipe specific for risotto, unless you’re an experienced chef! The arborio rice will take longer to cook and need a different amount of liquid. I have not tested it for this recipe.

What should you serve with this Ground Turkey Zucchini Orzotto?

This pasta dish makes a wonderful meal on its own, but would also be delicious served with a side salad or some roasted vegetables. Try my Air Fryer Glazed Carrots or Air Fryer Roasted Acorn Squash.

What kind of pan did you use to cook this recipe?

To make this recipe, I used my GreenPan 5Qt Ceramic Skillet (affiliate link!). It’s nonstick and fits this entire meal with room to spare. I love these pans for their ease of use, nonstick surface, and quick cleanup! Any deep 12 inch skillet will work though.

Is this recipe freezer-friendly?

I would not recommend freezing this recipe, as freezing and thawing would affect the texture of the pasta and the zucchini.

How to store Ground Turkey Zucchini Orzotto:

Store leftover orzotto in an airtight container in the fridge for up to 4 days.

How to reheat Ground Turkey Zucchini Orzotto:

This orzotto recipe tastes best reheated on the stovetop in a saucepan with about 2 tablespoons chicken broth and 1/2 tablespoon of butter per serving. Heat on low and stir often to disperse liquid and avoid burning.

You can also reheat in the microwave. Add 2 tablespoons water and 1 tablespoon butter, then loosely cover the bowl. Reheat in 30 second intervals, stirring in between, until steaming hot and the butter has melted.

Recipe developed by Rachel Phipps.