Tuscan Grilling Cheese

🥘 Ingredients

• lemon
  2 unit

🍳 Cookware

• medium pot
• lemon
• roma tomato
• basil leaves
• orzo pasta
• yellow squash
• medium bowl
• roma tomato
• basil
• lemon zest
• lemon wedge
• olive oil
• salt
• pepper
• Tuscan Heat Spice
• salt
• pepper
• lemon zest
• basil
• lemon wedge
• salt
• pepper
• grilling cheese
• Tuscan Heat Spice
• olive oil
• large skillet
• orzo
• lemon wedges
• medium pot
• roma tomato
• basil leaves
• orzo pasta
• orzo pasta
• yellow squash
• medium
• roma tomato
• basil
• lemon zest
• lemon wedge
• olive oil
• salt
• pepper
• olive oil
• large pot
• squash core
• Tuscan Heat Spice
• salt
• pepper
• lemon zest
• basil
• lemon wedge
• grilling cheese
• Tuscan Heat Spice
• olive oil
• nonstick skillet
• orzo pasta
• lemon wedges

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Zest and quarter the lemon . Dice the roma tomato . Pick basil leaves from stems; discard stems and thinly slice leaves.
2. 

   2

   Once water is boiling, add half the orzo pasta (all the orzo for 4 servings) and cook, stirring occasionally, until al dente, 9-11 minutes. Drain and set aside. Return empty pot to stove.
3. 

   3

   Meanwhile, trim the ends from a yellow squash . Using a peeler, shave the squash lengthwise into thin ribbons, rotating as you go. Stop once you get to the seedy core; finely chop each core. In a medium bowl , toss squash ribbons with roma tomato , half the basil , half the lemon zest , juice from 1 lemon wedge (2 wedges for 4 servings), and a large drizzle of olive oil ; season generously with salt and pepper .
4. 

   4

   Heat a large drizzle of olive oil in a pot used for the orzo over medium-high heat. Add squash core, half the Tuscan Heat Spice , salt (we used ½ tsp; use 1 tsp for 4 servings), and pepper . Cook, stirring occasionally, until slightly softened, about 3%minutes. Stir in cooked orzo, remaining lemon zest and basil , and juice from 1 lemon wedge (2 wedges for 4). Taste and season with salt and pepper .
5. 

   5

   Slice grilling cheese into 4 equal-sized pieces (8 pieces for 4 servings). The remaining Tuscan Heat Spice on a plate sides. Press cheese into spice mixture to coat all over. Heat a large drizzle of olive oil in a large, preferably nonstick, large skillet over medium-high heat. Add the grilling cheese and cook until browned, 1-2 minutes per side.
6. 

   6

   Divide orzo among plates. Top with grilling cheese and squash salad. Serve with any remaining lemon wedges on the side.
7. 7

   title: "Tuscan Grilling Cheese" source: name: "HelloFresh" url: "https://www.hellofresh.com/recipes/tuscan-grilling-cheese-5cd9dc3534af453400229b2" source_chef: "Recipe Development Team" servings: 4 prep time: 10 minutes cook time: 10 minutes time required: 20 minutes difficulty: easy allergens: - Wheat - Milk tags: - Italian - Tuscan nutrition: calories: 770 protein: 36 fat: 47 saturated fat: 22 carbohydrates: 46 sugar: 7 fiber: 7 cholesterol: 100 sodium: 1050
8. 8

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

   lemon: 2 unit
9. 9

   Once the water is boiling, add half the orzo pasta (all the orzo pasta , for 4 servings) and cook, stirring occasionally, until al dente, 9-10 minutes. Drain and set aside. Return empty pot to the burner.
10. 10

    Meanwhile, trim the ends from a yellow squash . Using a peeler, shave the squash lengthwise into thin ribbons, rotating as you work. Stop once you get to the seedy core; finely chop each core. In a medium bowl, toss squash ribbons with roma tomato , half basil , half lemon zest , and juice from 1 lemon wedge (2 wedges for 4 servings), and a large drizzle of olive oil ; season generously with salt and pepper .
11. 11

    Heat a large drizzle of olive oil in a large pot used for the orzo over a medium-high heat. Add squash core , half Tuscan Heat Spice (1 tbsp? The first half of the 2 tbsp?), salt (we used ½ tsp; use 1 tsp for 4 servings), and pepper . Cook until slightly softened, about 2-3 minutes. Stir in cooked orzo, remaining lemon zest and basil , and juice from 1 lemon wedge (2 wedges for 4).
12. 12

    Slice grilling cheese into 4 equal-sized pieces (8 pieces for 4 servings). Place remaining Tuscan Heat Spice on a plate. Press cheese into the spice mixture to coat all over. Heat a large drizzle of olive oil in a large, preferably nonstick skillet over a medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.
13. 13

    Divide orzo pasta among plates. Top with grilling cheese and "squash salad". Serve with any remaining lemon wedges on the side.