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Tuscan Grilling Cheese

Tuscan Grilling Cheese

with a Yellow Squash Ribbon Salad

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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...

Allergens:WheatMilk

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Orzo Pasta

(ContainsWheat)

1 unit

Yellow Squash

1 unit

Roma Tomato

1 unit

Lemon

½ ounce

Basil

1 tablespoon

Tuscan Heat Spice

8 ounce

Grilling Cheese

(ContainsMilk)

Not included in your delivery

2 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Strainer
Medium Bowl
Peeler
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

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 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

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.

5

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.

6

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