Zucchini Pesto Orzo

Name: Zucchini Pesto Orzo
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 8
Ingredients: 2 medium zucchini or 1 zucchini and 1 summer squash, (about 6 ounces each), diced (about 2½ cups),; 1 large yellow onion, chopped in a small dice; 2 tablespoons extra-virgin olive oil, more for drizzling; ¼ teaspoon red-pepper flakes, to taste, more as needed; 1½ teaspoons fine sea salt, divided; 3½ cups vegetable or chicken stock, hot (2 teaspoons consommé powder and boiling water to make 3 1/2 cups); 2 cups orzo; 1 lemon, zested; 1 cup halved cherry or grape tomatoes; 1-2 tablespoons pesto, store-bought or homemade, more to taste

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On a tour of the vegetable garden in the backyard, my grandchildren peered in wonder through the thick canopy of leaves that camouflaged sunny, yellow, summer squash. Eyes rounded, they turned to me and asked if I was growing bananas. Their confusion was understandable. The ripening, golden, summer squash looked remarkably like their favorite tropical fruit. This year we have been blessed with a steady supply of homegrown squash, jewel-toned heirloom tomatoes and lush green basil, the three ingredients called for in food writer, Melissa Clark’s, one-pan zucchini pesto orzo recipe, published in the New York Times.

Zucchini Pesto Orzo

Pesto can be easily prepared at home by whirring fresh basil in the food processor with garlic, olive oil and almonds. (Skip the parmesan cheese for a vegan version.) Pesto oxidizes, or turns brown, when exposed to the air. To avoid this, cover your pesto with plastic wrap set directly on top of the sauce, then refrigerate it until you’re ready to use it. For a steady supply of fresh pesto, freeze it in ice cube trays and pop out a cube as needed. For this recipe, ready-made pesto from the jar will work just fine, so no need to skip it if you’re growing bananas instead of basil. Topped with a marinated mix of sweet, juicy, cherry tomatoes, this recipe for zucchini pesto orzo is the quintessential taste of summer.

Gather your ingredients. The original recipe calls for zucchini but yellow squash is an excellent substitute. Ready made pesto can be used very successfully instead of fresh pesto.

In a large non-stick skillet or Dutch oven, combine the zucchini and onion with the olive oil, red pepper flakes and 1 teaspoon of salt. Cook the mixture over medium heat, stirring once or twice until the zucchini starts to turn golden around the edges. Stirring too often can prevent browning. Remove the vegetable mixture from the pot when cooked, and set aside.

Add the orzo to the empty pot. Toast the orzo over medium-high heat, stirring from time to time until it is light golden in color. Stir in the hot stock (made with freshly boiled water), lemon zest and 1/2 teaspoon salt. Cover and simmer over medium-low heat until the liquid is absorbed. This will take about 15 minutes. Give the orzo a good stir about half way through to make sure that nothing is sticking on the bottom of the pot.

While the orzo is cooking, toss together the tomatoes, a pinch of salt, a pinch of red-pepper flakes and a drizzle of olive oil. Allow the tomato mixture to marinate. When the orzo is done, add the reserved zucchini mixture and 1-2 tablespoons of pesto. Cover the pan and allow the flavors to develop for 1 minute. Top with the marinated tomato mixture immediately before serving.

Print Recipe

Zucchini Pesto Orzo

Vegetables and Sides

By Melissa Clark, New York Times – Serves: 8

Prep Time: 15 minutes – Cooking Time: 23 minutes – Total Time: 38 minutes

Lightly toasted orzo mixed with sauteed zucchini, golden summer squash, and onions, finished with a tablespoon or two of bright, herby, garlicy pesto and a topping of lightly marinated cherry tomatoes.

Ingredients

2 medium zucchini or 1 zucchini and 1 summer squash, (about 6 ounces each), diced (about 2½ cups),
1 large yellow onion, chopped in a small dice
2 tablespoons extra-virgin olive oil, more for drizzling
¼ teaspoon red-pepper flakes, to taste, more as needed
1½ teaspoons fine sea salt, divided
3½ cups vegetable or chicken stock, hot (2 teaspoons consommé powder and boiling water to make 3 1/2 cups)
2 cups orzo
1 lemon, zested
1 cup halved cherry or grape tomatoes
1-2 tablespoons pesto, store-bought or homemade, more to taste

Instructions

In a large non-stick skillet or Dutch oven, combine the chopped zucchini and onion with the olive oil, red pepper flakes and 1 teaspoon of salt. Cook the mixture over medium heat, stirring once or twice until the zucchini starts to turn golden around the edges. Stirring too often can prevent browning. Remove the vegetable mixture from the pot when cooked, and set aside.