One Pan Orzo with Tuna and Zucchini

This one pan orzo with tuna and zucchini is flavorful and scrumptious and comes collectively so quick as all the pieces cooks in a single skillet or pan.

This straightforward, comforting meal makes probably the most of contemporary backyard produce, and it might probably’t be beat for a easy weeknight dinner!

How you can Make This One Pan Recipe

Since all the pieces cooks in a single skillet or pan, the steps are vital for this tuna zucchini recipe!

1. Cook dinner the zucchini till it’s golden. To get that scrumptious coloration (and ensuing taste), let the oil warmth till sizzling and rippling earlier than including the zucchini, after which let the zucchini cook dinner with out stirring for a minute or so. Don’t cook dinner the zucchini too lengthy! You don’t need it mushy. Simply barely softened.
2. Take away the zucchini to a plate or dish.
3. Toast the orzo and garlic within the pan after which add the broth.
4. Cook dinner the orzo, uncovered, at a mild simmer till the pasta is al dente.
5. Stir within the tuna, zucchini, and lemon juice.
6. Add the contemporary basil and Parmesan cheese.
7. Serve instantly! (Why wait? This dish is so scrumptious!)

Pan Dimension: use a deep 12-inch skillet for this recipe. If you happen to don’t have a deep skillet, a 6- to 8-quart saucepan or pot will work (the broader the underside of the pan, the higher for cooking the zucchini).

A Few Notes About Components

• Tuna: I take advantage of canned, water-packed chunk mild tuna for this recipe. You’ll be able to experiment with different varieties of canned tuna, though attempt to keep away from oil-packed tuna as it could make the general dish too greasy.
• Zucchini: yellow zucchini or yellow squash might be subbed for inexperienced zucchini. For much less noticeable zucchini items, strive shredding the zucchini. If doing so, it will want only a fast flash within the pan in step one (or perhaps under no circumstances??).
• Orzo: orzo is small rice-shaped pasta. One other kind of small pasta, like ditalini or small shells, might most likely sub in fairly effectively for the orzo.
• Lemon juice: don’t skip this ingredient! The contemporary lemon juice brightens the dish and provides the most effective taste. You’ll be able to sub in half the quantity of purple wine vinegar for contemporary lemon juice, if desired (and add extra to style, if wanted).

I really feel like canned tuna primary dishes get a nasty rep. I don’t blame the haters – I cringe considering of the sludgy tuna noodle casserole of the 80’s (also called my childhood).

Nonetheless, recipes like this one pan orzo with tuna and zucchini ought to revive canned tuna’s status eternally! It’s such a stunning dish.

Unassuming? Positive. Easy? Completely. Very, very tasty? 100%

Browning the zucchini till golden and including contemporary basil and punchy Parmesan are only a few of the weather that elevate this humble dish from common to wonderful. I’m making this on repeat whereas I nonetheless have zucchini and basil bursting from my backyard. I hope you adore it!

One Pan Orzo with Tuna and Zucchini

Yield: 7 to 7 servings

Prep Time: 20 minutes minutes

Cook dinner Time: 20 minutes minutes

Whole Time: 40 minutes minutes

• 2 tablespoons olive oil, divided
• 4 to five cups diced zucchini (1/2- to 1-inch items)
• Pinch of salt and pepper
• 12 ounces dry orzo pasta (1 3/4 cups)
• 2 cloves garlic
• ⅛ to ¼ teaspoon purple pepper flakes
• 3 ¾ cups hen broth or inventory
• ½ teaspoon salt (use 3/4 to 1 teaspoon salt if utilizing low-sodium broth)
• 2 (7-ounces every) cans tuna packed in water, drained (see notice)
• 2 tablespoons contemporary lemon juice (see notice for different)
• ½ cup finely shredded Parmesan cheese, plus extra for serving
• ½ cup torn contemporary basil leaves

• In a deep 12-inch skillet or pot, warmth 1 tablespoon of the olive oil over medium warmth till rippling and sizzling. Add the zucchini and sprinkle frivolously with salt and pepper. Cook dinner, with out stirring, for a minute or so. Stir or flip, and proceed cooking for two to three minutes till the zucchini is tender however not mushy.

• Take away the zucchini to a plate and return the pan to medium warmth.

• Add the remaining tablespoon olive oil and stir within the orzo, garlic and purple pepper flakes. Stir always for 30-45 seconds till the combination smells aromatic.

• Stir within the broth and salt and convey the combination to a mild simmer. Proceed simmering, stirring usually, till the orzo is tender, 8 to 9 minutes. Average the warmth as wanted, whereas cooking, to stop the orzo from sticking on the underside of the pan. Do not boil too vigorously or the liquid will evaporate quicker than the orzo cooks. Add further broth somewhat at a time, if wanted. It is okay (and most popular) for there to be a little bit of broth left after the orzo is cooked in order that the general dish will not be dry.

• Add the tuna, zucchini, and lemon juice. Stir and cook dinner till heated by way of.

• Stir within the Parmesan cheese and basil. Season to style with further salt and pepper, if wanted (vital!). Serve instantly with further Parmesan cheese, if desired.

Tuna: I take advantage of the 7-ounce cans of tuna (ala Costco) for this recipe. If you happen to solely have 5-ounce cans of tuna, it’s high-quality to make use of the smaller cans (much less tuna, clearly – or use 3 cans for a bit extra tuna). 
Lemon Juice: purple wine vinegar might be subbed for the lemon juice. Begin with half the quantity (1 tablespoon) and add extra, to style. 
Zucchini: you’ll want about 1 pound 12 ounces of zucchini (earlier than trimming and chopping). 

Course: Essential Course

Delicacies: American

Technique: Stovetop

Serving: 1 serving, Energy: 307kcal, Carbohydrates: 40g, Protein: 20g, Fats: 8g, Saturated Fats: 2g, Ldl cholesterol: 22mg, Sodium: 894mg, Fiber: 2g, Sugar: 3g

Recipe Supply: from Mel’s Kitchen Cafe