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Pesto Zucchini Orzo with Charred Sweet Corn

Pesto Zucchini Orzo with Charred Sweet Corn for Summer Bliss

Enjoy the vibrant flavors of Pesto Zucchini Orzo with Charred Sweet Corn, a quick and healthy summer side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo
  • 1 cup Uncooked Orzo Pasta The star of the dish, it absorbs flavors well.
  • 4 cups Chicken Broth (or Vegetable Broth) Use vegetable broth for a vegetarian option.
  • 1/2 cup Heavy Whipping Cream Substitute with coconut cream for a lighter version.
For the Vegetables
  • 2 ears Sweet Corn Fresh or frozen corn works.
  • 2 medium Zucchini Can substitute with other squash varieties.
  • 1 medium Shallot Yellow onion or leeks can be used.
  • 2 cloves Garlic Can use garlic powder if in a rush.
For Cooking
  • 2 tablespoons Olive Oil Essential for grilling.
  • 2 tablespoons Unsalted Butter Can replace with more olive oil for dairy-free.
For the Flavor
  • 1 cup Basil Pesto Homemade or store-bought.
  • 1/2 cup Parmesan Cheese Nutritional yeast can be a dairy-free option.
  • 1/4 cup Fresh Basil Can substitute with parsley or skip.
To Finish
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Pepper Adjust to taste.

Equipment

  • Grill or Grill Pan
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Begin by lightly rubbing the sweet corn and zucchini with olive oil. Preheat your grill or grill pan over medium-high heat. Grill corn and zucchini for about 10-15 minutes, turning occasionally, until charred and tender.
  2. Remove corn and zucchini from heat and cool slightly. Cut kernels off the corn cob and chop zucchini into ½-inch cubes.
  3. Melt unsalted butter in a large skillet over medium heat. Add chopped shallots and sauté for 3-4 minutes until softened.
  4. Add minced garlic and uncooked orzo to skillet with shallots. Stir continuously for 1-2 minutes until orzo is lightly toasted.
  5. Pour in chicken or vegetable broth and stir. Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes until orzo is tender and has absorbed most of the liquid.
  6. Once cooked, add charred corn, chopped zucchini, heavy whipping cream, basil pesto, grated Parmesan, and fresh basil. Stir until well combined.
  7. Season with salt and pepper to taste, serve warm, garnished with additional Parmesan and basil.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 6 days, or freeze for up to 3 months. Reheat in the microwave or oven with a splash of broth or cream.

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