Summer time and the cooking is easy!
Get ready to turn your ‘leftovers’ into a culinary masterpiece with this quick, easy, and oh-so-delicious weeknight adventure! So, I stumbled upon this absolute gem of a recipe in the New York Times Cooking by the fabulous Melissa Clark – and boy, did it call out to me! Time to whip up some magic in the kitchen, folks, with a few modifications, and voilà – dinner’s served in less than 30 minutes!
Picture this: leftover grilled veggies, all dressed up in an Italian-like vinaigrette, grape tomatoes doing a little salsa dance, and mozzarella balls bringing the cheesy party to life! Those leftover veggies got a fresh chop and a ticket straight to my sizzling skillet for a warm reunion. With a dash of creativity and a splash of chicken stock, I let the orzo work its magic, simmering away, soaking up all those mouthwatering flavors.
Meanwhile, the grape tomatoes, the playful little halves, joined forces with the mozzarella brigade, and together they were crowned with a drizzle of extra virgin olive oil, a sprinkle of salt, and a pepper grind dance party.
Then, the grand finale! Once the orzo reached its perfectly cooked symphony, I stirred in the pesto, and it was like a flavor explosion that rocked the skillet! Next, I invited the tomato-mozzarella dream team to join the party and let them simmer together for a hot minute, getting to know each other on a whole new level.
And guess what? The result was nothing short of delightful! Each bite bursting with flavors dancing, textures playing, and my taste buds giving a standing ovation. Bravo, bravo! So, if you’re up for a taste sensation that’s quick, easy, and packed with fun, this zesty One Pan Zucchini Orzo with Pesto is your ticket to dinner bliss!
Alright, folks, listen up – here’s the ultimate kitchen hack with a dash of personality and a heap of fun! Instead of throwing in the towel and declaring “there’s nothing to cook for dinner,” let’s embark on a culinary adventure and unveil the magical world of “delicious possibilities!” It’s like a treasure hunt right in your own fridge, freezer, and pantry! So, next time you’re feeling stumped, channel your inner kitchen detective and unveil the hidden gems lurking in your culinary kingdom. Dinner dilemmas, meet your match! 😉🍽️
No leftovers? Cook it from scratch and can still get delicious results!
This quick and easy recipe combines zucchini, orzo pasta and flavorful pesto, all cooked in one pan for minimal cleanup!
Prepared Pesto and Mozzarella balls are what I call FAST FOOD. These ingredients are easy to find in the grocery store and all you have to do is add them to your dish! What can be easier?
One Pan Zucchini-Pesto-Orzo
Equipment
Ingredients
- 2 medium zucchini diced, about 2½ cups
- 1 Yellow onion thinly sliced
- ½ Red Bell Pepper sliced into ½-inch slices
- ¼ cup extra virgin olive oil plus more for drizzling
- 1½ teaspoon Diamond Crystal Kosher Salt
- 1¾ cup Vegetable or Chicken stock
- 1 cup Orzo
- 1 Lemon Zested and halved
- 1 cup Cherry tomatoes halved
- 1 cup Fresh Mozzarella Balls
- ½ cup Grated Parmesan Plus more for serving
- ½ cup Pesto Store bought or homemade
Instructions
- In a large non-stick or well seasoned skillet over medium-high heat, combine the zucchini and onion with olive oil and salt. Cook, stirring a few times until the veggies turn golden brown, about 10 minutes. Don't stir too often so the veggies have time to brown.
- Add the stock to the skillet and bring to a simmer. Stir in the orzo, lemon zest and ½ teaspoon salt. Cover and simmer over medium-low heat until the orzo is nearly cooked through and most of the liquid is absorbed, about 10 to 12 minutes, stirring occasionally.
- Meanwhile, in a small bowl, toss together the tomatoes and mozzarella. Add a pinch of salt and drizzle a little extra virgin olive oil. Let it marinate while the orzo cooks.
- Once the orzo is ready, stir in the juice of ½ lemon, Parmesan and pesto. Cover and continue simmering for about a minute or 2 to finish cooking. Taste for seasoning and add more lemon juice or pesto if needed.
- Remove the lid and add the tomatoes and mozzarella. Sprinkle a little Parmesan over the top and serve immediately.
