Name: Ground Turkey Zucchini Orzotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1.5 cups zucchini; kosher salt; 2 large cloves garlic; 1 lb ground turkey; black pepper; 1 yellow onion; 1 lb dry ozro; 0.5 cup dry white wine; 3 cups low sodium chicken broth; 1 lemon; 4 tablespoons unsalted butter; 0.5 cup basil leaves; grated parmesan

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!

Dinner

55 m

American

Project Meal Plan

June 9, 2026

Projectmealplan.com

From the Cook

1/5

Ground Turkey Zucchini Orzotto

Project Meal Plan Verified

Projectmealplan.com

Ingredients

Warning0 allergens identified

Ground Turkey Zucchini Orzotto

2 tablespoons olive oil

1 ½ cups zucchini

kosher saltto taste

2 large cloves garlic

1 lb ground turkey

black pepper

1 yellow onion

1 lb dry ozro

½ cup dry white wine

3 cups low sodium chicken broth

1 lemonzest

4 tablespoons unsalted butter

½ cup basil leaves

grated parmesan

Instructions

Visit Blog

Instructions

Cook the zucchini: Heat a large non-stick frying pan or deep skillet over a medium heat. Add 2 tablespoons of olive oil and heat until shimmering. Add the zucchini (1/2 cups chopped) and a generous pinch of salt. Cook for 6-8 minutes until tender and browned on both sides. Add the garlic (2 cloves, minced) and cook for another minute before removing from the pan with a slotted spoon.

Cook the turkey: Add the ground turkey (1 pound) to the remaining oil in the pan and season generously with salt and pepper. Let the turkey begin to brown on the bottom, then break up the block with the back of your 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 (1 medium, diced). Continue to cook and stir occasionally until the turkey is golden and the onion is soft.

Add the orzo: Stir in the orzo (1 pound dry) and cook for another minute until the pasta is well coated in the oil from the pan and it is heated through. If the pan appears dry, add an additional tablespoon of olive oil and stir. Optional: Add the white wine (1/2 cup) and stir it into the orzo. Allow to cook until the wine has completely evaporated.

Cook the orzotto: 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 until the orzo is just tender. You might use a little less than 4 cups, or you might need to top it up with a bit of warm water: how quickly your orzo cooks and with how much liquid depends on the size of your pan, how hot you’re cooking it at, 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.

Add remaining ingredients: Once the orzo is completely cooked through, stir the cooked zucchini back into the pan and keep on the heat until just warmed. Remove the orzotto from the heat and stir in the lemon zest (from 1 lemon) and the butter (4 tablespoons) until it has melted into the pasta. Stir in the basil (1/2 cup packed, roughly chopped), and season to taste with more salt, pepper and a squeeze of lemon juice.

Serve and store: For best flavor, serve with grated parmesan, additional ribbons of basil, and an additional squeeze of lemon juice on individual servings. Store leftovers in an airtight container in the fridge for up to 4 days. Best reheated slowly on the stovetop with a few tablespoons of broth and a pat of butter.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown the Turkey Properly 🍗
Break ground turkey into small, distinct pieces and resist stirring for 2-3 minutes to develop deep, caramelized flavor before mixing—this creates the foundation for the entire dish.
Toast the Orzo First 🌾
Lightly toast the dry orzo in butter for 1-2 minutes before adding liquid to build a nutty, complex flavor that prevents the pasta from becoming mushy during the cooking process.
Stagger Your Zucchini Addition ⏱️
Add zucchini in two stages—half when you add the broth and half in the final 5 minutes—to achieve tender texture without overcooking or releasing excess moisture that dilutes the dish.
Finish Cold Butter Last 🧈
Remove from heat and stir in cold, diced butter with fresh basil and lemon zest simultaneously for a silky, emulsified sauce that coats the orzo beautifully without breaking.
Reserve Pasta Water Wisely 💧
Keep 1/4 cup of the chicken broth on hand to adjust consistency at the end—orzotto should flow gently on the plate like traditional risotto, not sit in a stiff mound.