One-Pot Orzo With Tomatoes Corn And Zucchini
If you're in search of a delicious vegetarian meal, look no further than this one-pot orzo recipe. This dish is perfect for those who want a filling and flavorful dinner that doesn't require too much time in the kitchen. Plus, it's a great way to use up any leftover vegetables you have in your fridge. The combination of juicy tomatoes, sweet corn, and tender zucchini creates a symphony of flavors that will leave you satisfied and happy.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 1 can diced tomatoes, undrained
- 1 cup vegetable broth
- 2 cups fresh corn kernels (from 2 ears of corn)
- 1 medium zucchini, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/3 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic and sauté until the onions become translucent.
- Add the orzo pasta and stir until it's coated with the olive oil and onions. Cook the orzo for 2-3 minutes, stirring occasionally, until it starts to get slightly browned.
- Add the can of diced tomatoes (undrained), the vegetable broth, and the fresh corn kernels to the pot. Stir everything together until it's well combined.
- Add the chopped zucchini, dried oregano, dried basil, salt, and pepper. Stir everything together, cover the pot, and bring the mixture to a simmer.
- Reduce the heat to low and let the mixture simmer for 15-20 minutes, or until the orzo is tender and the vegetables are cooked. Stir the mixture occasionally to prevent the orzo from sticking to the bottom of the pot.
- Remove the pot from the heat once the orzo is cooked. Stir in the grated parmesan cheese until it's melted and well combined with the other ingredients.
- Garnish with chopped fresh parsley and serve.
Notes:
- Feel free to substitute the fresh corn kernels with frozen or canned corn if you don't have access to fresh corn.
- If you want to make this dish vegan-friendly, simply omit the parmesan cheese or substitute it with a vegan cheese alternative.
- You can also add other vegetables to this dish, such as bell peppers, carrots, or mushrooms.
- If you don't have orzo pasta, you can substitute it with another small-shaped pasta.
- Leftovers can be refrigerated for up to three days.
Meta Description
Looking for a delicious vegetarian meal? Try this one-pot orzo recipe with juicy tomatoes, sweet corn, and tender zucchini. It's a filling and flavorful dinner that doesn't require too much time in the kitchen.
Meta Keywords
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