One Pan Orzo with Tuna and Zucchini

This one pan orzo with tuna and zucchini is flavorful and delicious and comes together so fast as everything cooks in one skillet or pan.

This easy, comforting meal makes the most of fresh garden produce, and it can’t be beat for a simple weeknight dinner!

How to Make This One Pan Recipe

Since everything cooks in one skillet or pan, the steps are important for this tuna zucchini recipe!

1. Cook the zucchini until it is golden. To get that delicious color (and resulting flavor), let the oil heat until hot and rippling before adding the zucchini, and then let the zucchini cook without stirring for a minute or so. Don’t cook the zucchini too long! You don’t want it mushy. Just slightly softened.
2. Remove the zucchini to a plate or dish.
3. Toast the orzo and garlic in the pan and then add the broth.
4. Cook the orzo, uncovered, at a gentle simmer until the pasta is al dente.
5. Stir in the tuna, zucchini, and lemon juice.
6. Add the fresh basil and Parmesan cheese.
7. Serve immediately! (Why wait? This dish is so delicious!)

Pan Size: use a deep 12-inch skillet for this recipe. If you don’t have a deep skillet, a 6- to 8-quart saucepan or pot will work (the wider the bottom of the pan, the better for cooking the zucchini).

A Few Notes About Ingredients

• Tuna: I use canned, water-packed chunk light tuna for this recipe. You can experiment with other types of canned tuna, although try to avoid oil-packed tuna as it may make the overall dish too greasy.
• Zucchini: yellow zucchini or yellow squash can be subbed for green zucchini. For less noticeable zucchini pieces, try shredding the zucchini. If doing so, it would need just a quick flash in the pan in the first step (or maybe not at all??).
• Orzo: orzo is small rice-shaped pasta. Another type of small pasta, like ditalini or small shells, could probably sub in quite well for the orzo.
• Lemon juice: don’t skip this ingredient! The fresh lemon juice brightens the dish and adds the best flavor. You can sub in half the amount of red wine vinegar for fresh lemon juice, if desired (and add more to taste, if needed).

I feel like canned tuna main dishes get a bad rep. I don’t blame the haters – I cringe thinking of the sludgy tuna noodle casserole of the 80’s (also known as my formative years).

However, recipes like this one pan orzo with tuna and zucchini should revive canned tuna’s reputation forever! It is such a lovely dish.

Unassuming? Sure. Simple? Absolutely. Very, very tasty? 100%

Browning the zucchini until golden and adding fresh basil and punchy Parmesan are just a few of the elements that elevate this humble dish from average to amazing. I’m making this on repeat while I still have zucchini and basil bursting from my garden. I hope you love it!

One Pan Orzo with Tuna and Zucchini

Yield: 7 to 7 servings

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

5 stars (7 ratings)

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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

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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). 

Author: Mel Gunnell

Course: Main Course

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 307kcal, Carbohydrates: 40g, Protein: 20g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 22mg, Sodium: 894mg, Fiber: 2g, Sugar: 3g

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Cookware

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Recipe Source: from Mel’s Kitchen Cafe

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