📝 Instructions
= Recipe
1. In a large nonstick or cast-iron skillet over medium-high heat, combine 340 g zucchini (2 medium, diced), 1 large yellow onion (thinly sliced), 0.25 cup extra-virgin olive oil, 1/4-1/2 tsp red-pepper flakes, and 1 tsp fine sea salt. Cook, stirring once or twice, until zucchini and onion are golden brown, 10-12 minutes. Don't stir too often — it inhibits browning.
2. Stir in 415 ml vegetable or chicken stock and bring to a simmer. Stir in 200 g orzo, lemon zest from 1 lemon, and 0.5 tsp sea salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most liquid is absorbed, 10-14 minutes, stirring once or twice.
3. Meanwhile, toss 155 g cherry or grape tomatoes (halved) and 142 g fresh mozzarella (cubed) with a pinch of salt, a pinch of red-pepper flakes, and a drizzle of olive oil. Let marinate.
4. Once orzo is ready, stir in the juice of 0.5 lemon, 45 g grated Parmesan, 15 g fresh mint (finely chopped), and 120 g pesto. Cover 1 minute to finish cooking. Taste and adjust with more lemon or pesto. Top with the tomato-mozzarella mixture and extra cheese and mint to serve.
