One-Pot Orzo with Tomatoes, Corn, and Zucchini

1. Cook Onion

Warm olive oil over medium heat in a 12-inch skillet. Add chopped Vidalia onion, season with kosher salt and black pepper, and cook for about 8 minutes until soft and golden.

2. Add Zucchini and Garlic

Introduce diced zucchini and minced garlic to the skillet. Stir often for 2 minutes until the zucchini is slightly tender and the garlic is fragrant.

3. Cook Tomatoes and Seasonings

Add halved cherry tomatoes, torn fresh basil leaves, red-pepper flakes, and a sprinkle of salt and black pepper. Stir occasionally for 12 to 15 minutes until the tomatoes soften and break down into a sauce.

4. Add Balsamic and Tomato Paste

Stir in balsamic vinegar and tomato paste, cooking for another 2 minutes to develop flavors.

5. Simmer Orzo and Corn

Pour in water and bring to a simmer. Add orzo and fresh corn kernels, along with a half teaspoon of kosher salt. Cover and simmer for 10 to 12 minutes until orzo is tender and water is mostly absorbed.

6. Add Cheese

Off the heat, sprinkle in torn fresh mozzarella and grated Parmesan, stirring to combine. The cheeses will melt into the orzo.