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- 1 cup orzo pasta - 2 cups vegetable broth - 1 medium zucchini, diced - 1 cup fresh corn kernels (or frozen) - 1 red bell pepper, diced - 1 small onion, diced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish - Lemon zest (from 1 lemon) When picking zucchini, look for firm and shiny skin. Choose corn that feels heavy for its size. Fresh corn has a sweet smell. If you can't find fresh corn, frozen works well. For a gluten-free meal, swap orzo with rice or quinoa. If you're vegan, just skip the cheese and use vegetable broth. Each serving of this dish has about 250 calories. It contains 7 grams of protein and 45 grams of carbs. This makes it a healthy choice for lunch or dinner. To start, grab a large skillet and heat one tablespoon of olive oil over medium heat. Once it shimmers, add one small diced onion and two cloves of minced garlic. Sauté these for about 3-4 minutes until the onion is soft and clear. Next, toss in one diced red bell pepper and one medium diced zucchini. Cook these veggies for an additional 3-5 minutes until they start to soften. After the vegetables are ready, add one cup of fresh corn kernels. If you don’t have fresh corn, frozen works just fine. Stir in one teaspoon of dried oregano and mix well. This step adds a nice herby flavor to the dish. Now, pour in two cups of vegetable broth and bring it to a gentle boil. Once boiling, stir in one cup of orzo pasta. Reduce the heat to low, letting it simmer for about 10-12 minutes. Keep an eye on it and stir occasionally. This helps prevent the orzo from sticking to the bottom of the skillet. Cooking times are key here. The orzo should be tender and have absorbed most of the broth by the end of the 12 minutes. If you notice it's getting too thick, feel free to add a splash more broth. Once cooked, season with salt, pepper, and the zest of one lemon. This adds a burst of flavor that brightens the dish. After cooking, let it sit for a couple of minutes off the heat. This resting time allows all the flavors to meld together. When ready to serve, plate the orzo in bowls and garnish with fresh basil leaves. The bright green basil adds a pop of color and freshness. You can pair this dish with a side salad or some crusty bread for a complete meal. If you want to add protein, grilled chicken or shrimp make great options. Enjoy your colorful, tasty meal! For the detailed recipe, check the Full Recipe. Using fresh herbs can make your dish shine. I love adding fresh basil at the end. This keeps its bright flavor. Chop the leaves just before serving. This way, they stay fresh and fragrant. To enhance flavors, taste as you go. Start with a pinch of salt and a dash of pepper. If the dish needs more flavor, add it slowly. A splash of lemon juice can brighten it up too. After cooking, let the dish cool before storing. Use an airtight container to keep it fresh. In the fridge, it lasts about three days. To reheat, place it in a pan with a splash of broth. Heat over low until warm. This keeps the flavors intact and prevents it from drying out. Many home cooks struggle with orzo. It can turn mushy if overcooked. Check the package for cooking times. Stir often to avoid sticking. When cooking vegetables, add them in stages. Start with onions and bell peppers, then add zucchini. This prevents overcooking and keeps everything bright and crunchy. {{image_2}} For gluten-free options, swap orzo with rice or quinoa. These grains cook well and bring a nice texture. You can also use gluten-free pasta if you prefer a similar shape. If you want other vegetables, try bell peppers, cherry tomatoes, or spinach. These can add color and flavor. You can mix and match based on what you have at home or what is in season. Adding proteins like chicken or shrimp can make this dish heartier. Cook the proteins separately before adding them to the orzo. This way, they stay tender and juicy. You can also incorporate spices for varied flavor profiles. For a kick, add red pepper flakes or smoked paprika. If you like a fresh taste, try adding fresh herbs like thyme or parsley. For plant-based additions, consider using chickpeas or black beans. These will boost the protein without adding meat. They also blend nicely with the other flavors in the dish. If you need to ensure the dish is dairy-free, leave out any cheese. You can still enjoy the creamy texture by adding avocado slices or a splash of coconut milk. This keeps the dish rich and satisfying without dairy. You can store One Pan Summer Corn Zucchini Orzo in the fridge for up to three days. To keep it fresh, place it in an airtight container. This prevents moisture loss and keeps the flavors intact. For freezing, let the dish cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as the orzo will expand. To reheat from frozen, thaw it in the fridge overnight. Then, heat it in a skillet over medium heat, adding a splash of vegetable broth if needed. This dish stays safe to eat for about three months in the freezer. After that, the taste may fade. Always check for any off smells or changes in color before enjoying it. For the best experience, consume it sooner rather than later. The fresh ingredients shine brightest when enjoyed fresh! Making One Pan Summer Corn Zucchini Orzo is quick and easy. You will spend about 10 minutes preparing ingredients. Cooking takes about 25 minutes. In total, you will need around 35 minutes from start to finish. This recipe serves 4 people, making it a great option for family meals or gatherings. Yes, you can use frozen vegetables in this recipe. Frozen corn and zucchini work well and save time. When using frozen veggies, cook them a bit longer to ensure they heat through. The flavor may differ slightly, but it will still be tasty. Just remember to check the seasoning since frozen vegetables can be less flavorful than fresh ones. This dish pairs nicely with many sides. A crisp green salad adds freshness. You can also serve it with grilled chicken or fish for protein. A glass of white wine or lemonade complements the meal well. For a complete experience, add crusty bread to soak up the flavors. Make it a fun meal by trying different sides! This blog post covered fresh ingredients for the One Pan Summer Corn Zucchini Orzo. I shared tips for selecting the best produce and avoiding common mistakes. You learned easy steps for quick preparation and cooking. I also discussed ways to store leftovers and enhance flavors. In the end, this recipe is versatile and rewarding. Enjoy experimenting with different ingredients. You can create a dish that fits your taste while keeping things simple and delicious.

One Pan Summer Corn Zucchini Orzo

Delight in the flavors of summer with this One Pan Summer Corn Zucchini Orzo recipe! Ready in just 25 minutes, this vibrant dish features fresh vegetables like zucchini and corn, all cooked together with orzo pasta for a deliciously easy meal. Perfect for busy weeknights or a light lunch, this recipe is full of fresh, bright flavors. Click through to explore the steps and enjoy a taste of summer today!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 medium zucchini, diced

1 cup fresh corn kernels (or frozen)

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil leaves for garnish

Lemon zest (from 1 lemon)

Instructions
 

In a large skillet over medium heat, add the olive oil and heat until shimmering.

    Add the diced onion and garlic to the skillet; sauté for about 3-4 minutes until the onion is translucent.

      Stir in the diced red bell pepper and zucchini, cooking for an additional 3-5 minutes until they begin to soften.

        Add the corn kernels and dried oregano to the skillet, stirring well to combine with the vegetables.

          Pour in the vegetable broth and bring to a gentle boil.

            Stir in the orzo pasta and reduce the heat to low, allowing it to simmer for 10-12 minutes or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

              Season the mixture with salt, pepper, and fresh lemon zest to brighten the flavors.

                Once cooked, remove from heat and let rest for a couple of minutes.

                  Serve warm, garnished with fresh basil leaves for an added touch of freshness.

                    Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings