Tuscan Grilling Cheese
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Tuscan Grilling Cheese

Tuscan Grilling Cheese

with a Yellow Squash Ribbon Salad

For this recipe, we’re taking you on a trip to the Italian coast. (Are you in??) No bags, passports, or carry-on-sized liquids required, because we’re transporting you from the comfort of your very own kitchen. This Italian-inspired dish is light, bright, and deeply satisfying. There’s Tuscan-spiced grilling cheese and a lemony salad of yellow squash ribbons tossed with basil and tomato, all sitting atop a bed of orzo. Now all you need is some gelato...


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time


serving amount

6 ounce

Orzo Pasta

(Contains Wheat)

1 unit

Yellow Squash

1 unit

Roma Tomato

1 unit


½ ounce


1 tablespoon

Tuscan Heat Spice

8 ounce

Grilling Cheese

(Contains Milk)

Not included in your delivery

2 tablespoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat47 g
Saturated Fat22 g
Carbohydrate46 g
Sugar7 g
Dietary Fiber7 g
Protein36 g
Cholesterol100 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Medium Bowl



Bring a medium pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (quarter both lemons for 4 servings). Dice tomato. Pick basil leaves from stems; discard stems and thinly slice leaves.

Cook Orzo

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

Make Squash Salad

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 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.

Finish Orzo

Heat a large drizzle of olive oil in pot used for 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 2 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.

Cook Grilling Cheese

Slice grilling cheese into 4 equalsized pieces (8 pieces for 4 servings). 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, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.


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

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