One Pan Zucchini-Pesto-Orzo
This easy summer dish is easily modified to veggies that are in season.
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.
Notes
*This recipe was adapted from Melissa Clark's Pesto Orzo Zucchini recipe posted in the New York Times Cooking, July, 2023
Nutrition
Calories: 467kcalCarbohydrates: 39gProtein: 12gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 13mgSodium: 587mgPotassium: 491mgFiber: 3gSugar: 7gVitamin A: 1136IUVitamin C: 30mgCalcium: 196mgIron: 2mg
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