All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
The joy of melted cheese; who can imagine a pizza without it? Even when it stretches from your slice to your mouth in a slightly unattractive way… that's part of the fun! This meal makes melted mozzarella the star of its own very impressive, and delicious, show. Breaded in panko and fried, the dairy delight is served on top of a salad of rice-like orzo and healthy roasted vegetables. Have fun with your melty, stretchy, cheese-y goodness… you still look great to us.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Bread the Mozzarella
Place liquid egg in a mixing bowl and panko on a plate. Dip mozzarella into egg, shaking off any excess, then in panko. Be sure to roll sides in panko to coat fully. Lay flat on plate with remaining panko and freeze until ready to fry.
Prepare and Roast the Vegetables
Trim zucchini ends, halve lengthwise, and cut into ½" slices on an angle. Halve and peel onion. Cut halves into ¼" slices. Halve cherry tomatoes. Place onion and zucchini on prepared baking sheet. Season with ¼ tsp. salt and ¼ tsp. pepper, and spread into a single layer. Roast until vegetables are tender and lightly browned, 15-18 minutes. While vegetables roast, cook orzo.
Cook the Orzo
Once water is boiling, add orzo and stir occasionally until al dente, 7-10 minutes. Drain orzo in a wire-mesh strainer, rinsing under cold water to stop cooking. While orzo cooks, make vinaigrette.
Make the Vinaigrette
In a large mixing bowl, combine red wine vinegar, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper.
Fry the Mozzarella
Place a medium non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and breaded mozzarella to hot pan. Fry until lightly brown, 1-2 minutes per side. Remove to a plate.
Finish the Dish
Add orzo, roasted vegetables, arugula, and tomatoes to bowl with vinaigrette. Toss to dress thoroughly. Serve salad on a plate and top with crispy mozzarella.
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