One-Pot Orzo With Tomatoes, Corn and Zucchini Recipe (2024)

Tasty & straightforward. Used far less water than called for, as the tomatoes released a lot of liquid. Instead added small amounts of water as necessary, ala risotto; orzo took slightly longer to cook as a result (~15 min). Also, being opposed to soggy stewed zucchini (22+ minutes?!), I elected to add that ingredient along with the corn and orzo. Turned out perfect—tender, but with just a little bit of tooth.

Tana has neither the heart nor the gumption to handle additional parmesan. but i do and it was great

This was very tasty, but following the recipe as written it was much wetter than I expected (almost stew like). I’d cut the water down a bit and add as needed and also add the cheeses for serving if you’re keeping for leftovers (you’ll have leftovers).

This was so good! We used three larger heirloom tomatoes from our garden and so cut the water down to one cup and it was *chef's kiss* perfect. It could handle any summer produce you wanted to get rid of: more corn, kale, mushrooms would be delicious. Don't sleep on the fresh mozz, either. The little pearls made for an exceptional bite.

This was delicious! We used various chopped up summer tomatoes instead of cherry tomatoes and it worked out well. Only 2 cups water and less balsamic vinegar because the tomatoes already made things sweet. Husband would not let me give away any leftovers!

My family loved this! I used mini penne and parboiled it for a bit before adding it and the water it was in. Turned out perfect! Thanks :)

Fantastic. Doesn’t necessarily need so much cheese.

We think omitting the mozzarella altogether would be a wise recipe changer. Don't feel it adds anything except stringiness. Would add a bit more parmesan in its place. We also added the zucchini later than advised, cut back on the salt, used cayenne instead of red pepper flakes and wished we had more fresh basil to add on top! Oh and we'd use more garlic than called for. With these changes we think this recipe is a keeper.

Was really good - I made as is with half the salt and 1/2 tsp ground pepper. Next time I’d use slightly less tomatoes and half the balsamic - it was a little sweet but still great. Good the next day too.

I made this vegan by leaving out the cheeses and adding some chopped up extra firm tofu to substitute for the mozzarella. It was fantastic. Even my very non-vegan family loved it.

this was OK, taste-wise, nothing to write home about. It was filling for lunch, is a nice use of several Summer veggies and I like the mozzarella creaminess. Made it because I had all the ingredients. Exception: I don't use red-pepper flakes like almost all other NYTimes' cooks use.

Wouldn’t change a thing. The flavors kept getting better. The only option I might suggest is to add a protein, like shredded chicken, at the end.

Sautéed 4 pieces of Nueskie's bacon till almost crisp. Remove bacon. Add EVOO to bacon fat and continue. Add back bacon with orzo and corn. Be careful out to overcook orzo (10 min, not 12).

Unless I perceive something as a glaring error, I almost always make a recipe the first time just as it's been written. In this case, it all worked out in the end, but I wish I had followed my instinct on a few more things.Next time: 1) I will double in the amount of zucchini, adding it after the tomatoes are almost broken down, and then cook for 5 minutes. 2) I will add the corn after the orzo is nearly done. 3) I will add freshly chopped parsley, a good half cup, when I add the corn.

I made this as written with one exception: I don't do cherry (or grape) tomatoes. They are 80% skin, 10% seeds, leaving 10% flavor. So my initial challenge was figuring out "how many standard beefsteak-type tomatoes equals 2 pints of cherry tomatoes". I went with 3 tomatoes (1.5 pounds), peeled and cored them, and the result was great. Amount of liquid they produced worked just fine with 2+ cups of water.

Topped with some ground nuts for texture and chili flakes to add some extra kick. Amazing recipe!

This is delicious. Changes based on comments and my 1st cooking……No mozzarella, 2x zucchini & 2x corn, pinch of pepper flakes.Have again but does take a while to prepare.May try balsamic vinegar & tomato paste in my regular pasta tomato sauce.

Yummy recipe. Heeded advice on water so started with one cup leftover vegetable brother and only needed to add another half cup. Didn't have zucchini (too late in the season here) and added drained canned corn at the end. Didn't need to add salt. Seems like the kind of recipe that works well with different tweaks and additions. Perfect for farmers market cherry tomatoes.

A couple alterations echoed by other reviews that returned an excellent result, Vinegar - split 50:50 balsamic/sherry vin, and add it with the tomatoes.Add oregano, I did 2 Tbsp, dried, but the recipe could handle more, same goes for the red pepper flakes.Add the zucchini at the same time as the corn, al dente zucchini > soggy zucchini.Use chicken broth for half the liquid, and only add enough to cover the pasta, otherwise it's basically soup. If you're going for soup, use it all. Delicious!

Subbed feta for the mozzarella as it seemed to fit the flavors -- and it did. I also accidentally skipped the step to cook the tomatoes before adding the water, and to be honest, I don't think it made a difference in the finished product other than the vegetables were firmer.

What a delightful dish of Fall freshness! I substituted my homemade basil pesto for the tomato paste to stir my tastes and did not use all the water called for, but rather added as it cooked for a nice sauce. Will definitely make again!

I almost always add extra garlic and spices when I make a recipe and I did that here and it was a success. Next time I will omit the mozzarella and add more Parmesan because I didn’t like the stringiness of the mozzarella.

Made this as written, but added feta rather than mozzarella to half of the dish. Both sides were really yummy, but I think feta was a really nice spin, and more to my family’s tastes.

Came here to agree with the “put the zucchini in later” crowd.

Loved this dish! Made exactly as directed, except I used couscous because that’s what I had. Will definitely make again.

Very good. Used 5 ears of corn, grated. No zucchini, used red bell peppers instead. White balsamic and 1.5 cups of chicken stock, .5 cup of water. And bacon. A combo with another NYT recipe.

This is a wonderful recipe that you can interpret to your heart's desire. I thought the idea from one person to put the zucchini in later was great. Who wants soggy zucchini? I also used heritage tomatoes from our garden and didn't include any of the cheeses. Not necessary for this late-simmer dish. One thing you might consider is using dried basil for the ingredients that cook - but be careful to not use too much. This way you can save the good stuff for the top!

Keeper recipe and what a delicious use for excess garden produce! I followed the recipe with 2 exceptions: halved the balsamic and used goat cheese instead of mozzarella because I needed to use it up. This will be a go to with any number of produce and herb combinations.

Made as written except we didn't have the fresh mozzarella. Very delicious taste and a great way to use up late summer veg.

I’d leave out the mozzarella and increase the Parmesan a bit instead - the mozzarella felt heavy and stringy. Aside from that, delicious!