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Serving spoon scooping serving of cooked orzo, tuna, zucchini and Parmesan in stainless skillet.

One Pan Orzo with Tuna and Zucchini

Yield: 7 to 7 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 to 5 cups diced zucchini (1/2- to 1-inch pieces)
  • Pinch of salt and pepper
  • 12 ounces dry orzo pasta (1 3/4 cups)
  • 2 cloves garlic
  • ⅛ to ¼ teaspoon red pepper flakes
  • 3 ¾ cups chicken broth or stock
  • ½ teaspoon salt (use 3/4 to 1 teaspoon salt if using low-sodium broth)
  • 2 (7-ounces each) cans tuna packed in water, drained (see note)
  • 2 tablespoons fresh lemon juice (see note for alternative)
  • ½ cup finely shredded Parmesan cheese, plus more for serving
  • ½ cup torn fresh basil leaves

Instructions 

  • In a deep 12-inch skillet or pot, heat 1 tablespoon of the olive oil over medium heat until rippling and hot. Add the zucchini and sprinkle lightly with salt and pepper. Cook, without stirring, for a minute or so. Stir or flip, and continue cooking for 2 to 3 minutes until the zucchini is tender but not mushy.
  • Remove the zucchini to a plate and return the pan to medium heat.
  • Add the remaining tablespoon olive oil and stir in the orzo, garlic and red pepper flakes. Stir constantly for 30-45 seconds until the mixture smells fragrant.
  • Stir in the broth and salt and bring the mixture to a gentle simmer. Continue simmering, stirring often, until the orzo is tender, 8 to 9 minutes. Moderate the heat as needed, while cooking, to prevent the orzo from sticking on the bottom of the pan. Don't boil too vigorously or the liquid will evaporate faster than the orzo cooks. Add additional broth a little at a time, if needed. It's ok (and preferred) for there to be a bit of broth left after the orzo is cooked so that the overall dish won't be dry.
  • Add the tuna, zucchini, and lemon juice. Stir and cook until heated through.
  • Stir in the Parmesan cheese and basil. Season to taste with additional salt and pepper, if needed (important!). Serve immediately with additional Parmesan cheese, if desired.

Notes

Tuna: I use the 7-ounce cans of tuna (ala Costco) for this recipe. If you only have 5-ounce cans of tuna, it's fine to use the smaller cans (less tuna, obviously - or use 3 cans for a bit more tuna). 
Lemon Juice: red wine vinegar can be subbed for the lemon juice. Start with half the amount (1 tablespoon) and add more, to taste. 
Zucchini: you'll need about 1 pound 12 ounces of zucchini (before trimming and chopping).