Tuscan Grilling Cheese

🥘 Ingredients

• Tuscan Heat Spice
  2 tsp
• basil
  ¼ cups
• black pepper
  to taste
• grilling cheese
  4 slices
• lemon
  1 pieces
• olive oil
  3 tbsp
• orzo pasta
  3 oz
• roma tomato
  1 pieces
• salt
  to taste
• yellow squash
  1 pieces

🍳 Cookware

• medium pot
• medium bowl
• large skillet

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon . Dice roma tomato . Pick basil leaves from stems; discard stems and thinly slice leaves.

   lemon: 1 pieces, roma tomato: 1 pieces, basil: ¼ cups
2. 

   2

   Once water is boiling, add half the orzo pasta and cook, stirring occasionally, until al dente ⏱️ 10 minutes . Drain and set aside. Return empty pot to stove.

   orzo pasta: 3 oz
3. 

   3

   Meanwhile, trim ends from yellow squash . Using a peeler, shave squash lengthwise into thin ribbons, rotating as you go. Stop once you get to the seedy core; finely chop core. In a medium bowl , toss squash ribbons with diced tomato, half the sliced basil, half the lemon zest, juice from 1 lemon wedge, and a large drizzle of olive oil ; season generously with salt and black pepper .

   yellow squash: 1 pieces, olive oil: 3 tbsp, salt: to taste, black pepper: to taste
4. 

   4

   Heat a large drizzle of olive oil in the pot used for orzo over medium-high heat. Add squash core, half the Tuscan Heat Spice , ½ tsp salt, and a pinch of black pepper. Cook, stirring occasionally, until slightly softened ⏱️ 2 minutes . Stir in cooked orzo, remaining lemon zest and basil, and juice from 1 lemon wedge. Taste and season with salt and pepper.

   Tuscan Heat Spice: 2 tsp
5. 

   5

   Slice grilling cheese into equal-sized pieces. Place remaining Tuscan Heat Spice on a plate. Press cheese into spice blend to evenly coat all over. Heat a large drizzle of olive oil in a large skillet over medium-high heat. Add coated cheese and cook until browned ⏱️ 2 minutes per side.

   grilling cheese: 4 slices
6. 

   6

   Divide orzo between plates. Top with cooked cheese and squash salad. Serve with any remaining lemon wedges on the side.