Keeping pesto on hand (store-bought or homemade and frozen) is one of the greatest kitchen timesavers, since stirring just a spoonful into a dish can add so much herby, garlicky flavor.

Here, pesto builds on a pan of orzo loaded with zucchini and onions that have been sautéed together until golden brown. Cooking the orzo in vegetable or chicken stock bolsters the pasta’s flavor as the broth reduces into a silky sauce.

Then, pesto is added at the very end to preserve its brightness.

Finally, just before serving, a caprese-like mix of marinated mozzarella, cherry tomatoes and fresh mint is stirred into the pan. Filled with vegetables and milky cheese, this dish is especially satisfying and very easy to make.

One-Pan Zucchini-Pesto Orzo

Ingredients:

• 2 medium zucchini (about 6 ounces each), diced (about 2 1/2 cups)
• 1 large yellow onion, thinly sliced
• 1/4 cup extra-virgin olive oil, more for drizzling
• 1/4 to 1/2 teaspoon red-pepper flakes, to taste, more as needed
• 1 1/2 teaspoons fine sea salt, more to taste
• 1 3/4 cups vegetable or chicken stock
• 1 cup orzo
• 1 lemon, zested and halved
• 1 cup halved cherry or grape tomatoes
• 5 ounces fresh mozzarella, cut into cubes (1 cup)
• 1/2 cup grated Parmesan (3 ounces), more for serving
• 1/4 cup finely chopped mint, more for serving
• 1/2 cup pesto, store-bought or homemade, more to taste

Directions:
In a large nonstick or well-seasoned cast-iron skillet over medium-high heat, combine the zucchini and onion with olive oil, the red-pepper flakes and 1 teaspoon salt. Cook the mixture, stirring once or twice, until the zucchini and onion turn golden brown, 10 to 12 minutes. Don’t stir too often, as it can impede browning.

Stir in stock and bring to a simmer. Stir in orzo, lemon zest and 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

Meanwhile, in a small bowl, toss together the tomatoes, mozzarella, a pinch of salt, a pinch of red-pepper flakes and a drizzle of olive oil, and let marinate while the orzo cooks.

Once the orzo is ready, stir in juice of 1/2 lemon, Parmesan, mint and pesto. Cover the pan, and cook for 1 minute, to finish cooking. Taste for seasoning and add more lemon juice or pesto, if needed. To serve, top with tomato-mozzarella mixture and sprinkle with more cheese and mint.

Total time: 25 minutes, serves 4.

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