One-Pan Zucchini-Pesto Orzo
, 4 servings
Skillet orzo simmered in stock over browned zucchini and onion, finished with pesto, lemon and mint, topped with marinated tomato-mozzarella.
| 2 medium zucchini (about 170 g each), diced (about 2 1/2 cups) | Brown zucchini & onion, 10-12 min | Add stock, orzo, zest; simmer 10-14 min | Stir in juice, cheese, mint, pesto; cover 1 min | Top with tomato-mozzarella, extra cheese & mint |
| 1 large yellow onion, thinly sliced | ||||
| 60 ml extra-virgin olive oil, more for drizzling | ||||
| 1/4 to 1/2 tsp red-pepper flakes, to taste, more as needed | ||||
| 1 tsp fine sea salt (for the skillet) | ||||
| 415 ml vegetable or chicken stock | ||||
| 200 g orzo | ||||
| 1 lemon, zested and halved | ||||
| 1/2 tsp fine sea salt (with the orzo) | ||||
| 50 g grated Parmesan (85 g), more for serving | ||||
| 15 g finely chopped mint, more for serving | ||||
| 120 g pesto, store-bought or homemade, more to taste | ||||
| 150 g halved cherry or grape tomatoes | Toss tomatoes & mozzarella; marinate | |||
| 140 g fresh mozzarella, cut into cubes (1 cup) | ||||
| a pinch of salt and a pinch of red-pepper flakes | ||||
| a drizzle of olive oil |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.