---
title: "Tuscan Grilling Cheese"
servings: 4
source:
  name: "HelloFresh"
  url: "https://www.hellofresh.com/recipes/tuscan-grilling-cheese-5cd9dc0168af6c00112a94b2"
source_chef: "Recipe Development Team"
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags:
  - Italian
  - Vegetarian
rating: 4.0
rating_count: 1500
nutrition:
  calories: 770
  protein: 36
  fat: 47
  saturated fat: 22
  carbohydrates: 46
  sugar: 7
  fiber: 7
  cholesterol: 100
  sodium: 1050
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/Orzo/tuscan-grilling-cheese.avif"
---

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

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.

Meanwhile, trim the ends from a #yellow squash{2%unit}. 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{2%tbsp}; season generously with #salt{} and #pepper{}.

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{2%tbsp}, #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{}.

Slice #grilling cheese{16%oz} 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.

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

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

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.

Meanwhile, trim the ends from a #yellow squash{2}. 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{}.

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).

Slice #grilling cheese{16%oz} 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.

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