A pan pot with tuna and zucchini

This pot orzo with tuna and zucchini is delicious and delicious, and it cooks in a skillet or pan so quickly.

This simple and comfortable meal makes the most of fresh garden produce, and it can’t be beaten in a simple weekday dinner!

How to make this pot recipe

Since everything is cooked in a skillet or pan, these steps are important for this tuna zucchini recipe!

1. Cook the zucchini until golden. To get this delicious color (and the resulting flavor), let the oil heat until it heats up and ripples, then add the zucchini and let the zucchini cook for about a minute. Don’t cook zucchini for too long! Don’t be mushy. Just slightly softened.
2. Remove zucchini to plate or plate.
3. Toast Then add garlic in a pot and add the soup.
4. Cook Orzo, Show up and cook slowly and slowly until the pasta is Al Dente.
5. Add tuna, Zucchini and lemon juice.
6. Add fresh basil and parmesan cheese.
7. Service now! (Why have to wait? This dish is delicious!)

Pot size: Use a 12-inch deep skillet in this recipe. If you don’t have a deep skillet, a 6 to 8 quart pan or pan will work (the wider the bottom of the pan, the better the zucchini).

Some notes about ingredients

• tuna: I use canned, water-packed block light tuna in this recipe. You can try other types of canned tuna, although trying to avoid fuel-fueled tuna as this may make the whole dish too greasy.
• squash: Yellow zucchini or yellow pumpkin can be used in green zucchini. For less obvious zucchini fragments, try chopping the zucchini. If you do this, the first step just needs to flash quickly in the pan (or not at all?).
• Orzo: Orzo is a millet-shaped pasta. Another type of pasta, like Ditalini or small shells, might be good for Orzo.
• Lemon juice: Don’t skip this ingredient! Fresh lemon juice brightens the dish and adds the best flavor. If you want, you can place half of the red wine vinegar in fresh lemon juice (more flavors can be added if you want).

I think the canned tuna main course will become bad. I don’t blame the haters – I think of the muddy tuna noodle casserole from the 80s (also known as my growing up era).

But recipes like this, like tuna and zucchini, should always restore the reputation of tuna! This is a lovely dish.

humble? certainly. Simple? Absolutely. Very, very delicious? 100%

Brown the zucchini until golden brown and add fresh basil and powerful parmesan cheese, just lift this humble dish from average to amazing element. I’m repeating this when I still have zucchini and basil bursting out from my garden. I hope you like it!

A pan pot with tuna and zucchini

yield: 7 To 7 servings

Preparation time: 20 minute minute

Cooking time: 20 minute minute

Total time: 40 minute minute

• 2 Spoon Olive oil, split
• 4 to 5 cup Zucchini (1/2 to 1 inch pieces) diced)
• pin
• 12 ounce Dried orzo pasta (1 3/4 cup)
• 2 clove garlic
• ⅛ to 1/4 teaspoon Red pepper flakes
• 3¾ cup Chicken soup or stock
• ½ teaspoon Salt (If using low-sodium soup, use 3/4 to 1 teaspoon of salt)
• 2 (each 7 countries) can Tuna is packed in water and drained (see notes)
• 2 Spoon Fresh lemon juice (see alternatives)
• ½ cup Finely chopped Parmesan cheese, and more for edible
• ½ cup Tear the fresh basil leaves

• Heat in a frying pan or pan with a depth of 12 inches 1 tablespoon Medium heat with olive oil until corrosion and heat up. Add zucchini and sprinkle with salt and pepper. Cook for about a minute, without stirring. Stir or flip, then continue cooking for 2 to 3 minutes until the zucchini is soft but not mushy.

• Move the zucchini to a plate and return the pan to medium heat.

• Add the remaining tablespoon of olive oil and add the Orzo, garlic and red pepper flakes. Stir constantly for 30-45 seconds until the mixture smells so good.

• Stir the broth and salt and bring the mixture to a gentle low heat. Continue boiling, stirring frequently until the Orzo is tender to 8 to 9 minutes. Adjust the heat as needed while cooking to prevent the Orzo from sticking to the bottom of the pan. Don’t boil too vigorously or the liquid will evaporate faster than Orzo Cooks. If necessary, add a little bit at a time. Yes (preferred), and a little soup left after the Orzo is cooked so that the whole dish will not dry.

• Add tuna, zucchini and lemon juice. Stir and cook until heated.

• Add Parmesan and basil. Season with extra salt and pepper if needed (important!). Serve immediately with other Parmesan cheese if needed.

tuna: I used 7 oz tuna jars (ALA Costco) for this recipe. If you only have 5 ounce cans of tuna, then use smaller cans (apparently less tuna – or use 3 cans of tuna that are more) to do it.
Lemon juice: Red wine vinegar can be used in lemon juice. Start with half (1 tablespoon) and add more taste.
squash: You need about 1 lb 12 ounces of zucchini (before trimming and chopping).

course: main course

gourmet food: American

method: stove

Serve: 1 Serve,,,,, Calories: 307KCAL,,,,, carbohydrate: 40g,,,,, protein: 20g,,,,, Fatty: 8g,,,,, Saturated fat: 2g,,,,, cholesterol: twenty twomg,,,,, sodium: 894mg,,,,, fiber: 2g,,,,, sugar: 3g

Recipe source: Kitchen Café from Mel