Easy Fresh June Produce Recipes

This is my love letter to June. A giant skillet of everything good at the market right now—zucchini, sweet corn, juicy cherry tomatoes, basil—tangled up with orzo that cooks right in the pan. It’s bright with lemon, silky with a little butter, and it tastes like a backyard evening when the sun just refuses to go down. Minimal chopping, one pan, dinner in 25-ish minutes. Honestly, if June were a food, it would be this.

My family eats this like it’s their job. My husband “checks the seasoning” and somehow downs a full bowl before I can find the serving spoon. The kids pick out the tomatoes, then sneak back for the tomatoes, then ask for more corn, because of course. This is the dish I make when we come home from the farmer’s market with way too much produce and not enough patience. It’s cozy-meets-sunny, and it disappears every time.

How to Make It

Okay, grab a big skillet with high sides. Splash in 2 tablespoons olive oil and a little knob of butter if you’re feeling it. Soften a small diced red onion with a pinch of salt till it smells sweet—four minutes, give or take. Toss in 2 small zucchini (half-moons, nothing fancy) and cook till they get a little golden on the edges. Add the kernels from 2 ears of corn (or about 1 1/2 cups frozen—no judgment), then 2 minced garlic cloves. Stir till garlicky and happy.

Scoot the veggies to the sides and pour 1 1/2 cups dry orzo into the middle. Let it toast for a minute—fragrant, slightly nutty—then stir everything together. Add 2 cups cherry tomatoes (whole, they’ll burst, it’s fun). Pour in 3 cups veggie or chicken broth. Bring to a lively simmer and let it bubble, stirring now and then so nothing sticks, for about 10–12 minutes until the orzo is tender and most of the liquid is absorbed but it’s still a little saucy.

Kill the heat. Zest a lemon right over the top, squeeze in half of it, and shower with a handful of chopped basil (about 1/2 cup). Toss in a handful of grated Parmesan or crumbled feta—your call. Taste for salt, crank in black pepper, and if you like a kick, a pinch of red pepper flakes. Let it sit a couple minutes to thicken. It should look glossy and cozy, not soupy.

✔Ingredient Notes

– Zucchini: Brown = flavor. Don’t crowd the pan early. If it’s watery, cook it a touch longer; it will sweeten up.
– Corn: Fresh is peak June, but frozen straight from the bag works. If using fresh, scrape the cob to get that milky “corn gold.”
– Cherry tomatoes: Leave them whole so they burst in the pan and make their own sauce. If they’re meh, add a pinch of sugar.
– Orzo: It’s pasta shaped like rice. Toasting it briefly adds nuttiness and helps it not get mushy.
– Broth: Veg or chicken. If yours is salty, taste before adding extra salt so you don’t overdo it.
– Lemon: Zest + juice = brightness. If your lemon is shy, add a splash more at the end.
– Basil: Stir in off heat to keep it vibrant. No basil? Parsley + a little mint is shockingly good.
– Cheese: Parmesan is classic-savory. Feta is tangy-creamy. Dairy-free? A swirl of good olive oil at the end works.
– Butter: Optional but it adds that silk. You can skip and nobody will riot.
– Red pepper flakes: I like a tiny pinch to wake it up. Skip for the kiddos.

✔Recipe Steps

1. Heat 2 tbsp olive oil (and 1 tbsp butter, optional) in a large skillet over medium.
2. Soften 1 small diced red onion with a pinch of salt, 3–4 minutes.
3. Sauté 2 small sliced zucchini and 1 1/2 cups corn until lightly golden; add 2 minced garlic cloves for 30 seconds.
4. Toast 1 1/2 cups orzo in the pan for 1 minute, then stir in 2 cups whole cherry tomatoes.
5. Pour in 3 cups broth; simmer, stirring occasionally, until orzo is tender and saucy, 10–12 minutes.
6. Finish off heat with lemon zest, juice of 1/2 lemon, 1/2 cup chopped basil, and 1/3 cup Parmesan or feta; season to taste and rest 2–3 minutes.

What to Serve It With

– Grilled chicken, shrimp, or salmon if you want extra protein.
– A peppery arugula salad with lemon and olive oil—keep the brightness going.
– Garlic bread or any crusty loaf to swipe up the saucy bits.
– A crisp white wine or iced tea with lemon because summer.

✔Tips & Mistakes

– Salt in layers: onion, then zucchini/corn, then adjust at the end.
– Stir, but not constantly. Letting it sit a minute helps orzo cook evenly without turning gummy.
– If it looks dry before the orzo is tender, splash in more broth or water, 1/4 cup at a time.
– If it’s too soupy at the end, cut the heat and let it stand; it thickens as it cools.
– Don’t skimp the lemon. It’s the bright pop that makes all the veggies sing.
– Use a wide pan. Crowding = steaming instead of browning.

✔Storage Tips

Fridge it in a lidded container for up to 4 days. Reheat gently with a splash of water or broth to revive the sauciness—microwave is fine, stovetop is better. Cold straight from the fridge? Weirdly delicious, like a pasta salad situation. Also acceptable breakfast with a fried egg on top. No shame, zero regrets.

✔Variations and Substitutions

– Protein boost: Stir in cooked shrimp, rotisserie chicken, or a can of chickpeas at the end.
– Gluten-free: Swap orzo for your favorite GF orzo, or use quick-cooking rice and add a bit more liquid/time.
– Dairy-free: Skip cheese and finish with extra-virgin olive oil and a sprinkle of nutritional yeast.
– Herb swap: Basil → parsley + mint, or basil → cilantro + lime for a fresh twist.
– Cheese swap: Parmesan ↔ feta ↔ goat cheese—use what you love.
– Citrus swap: Lemon ↔ a splash of white wine vinegar if you’re out.
– Veg swap: Add asparagus or green beans (blanch or sauté first) or toss in spinach at the end to wilt.
– Spice route: Red pepper flakes ↔ a dollop of pesto or a spoon of Calabrian chili for heat-meets-herb.

Frequently Asked Questions

Easy Fresh June Produce Recipes

A bright, one-pan lemon-basil chicken skillet loaded with peak-June produce—zucchini, sweet corn, and cherry tomatoes—finished with Parmesan and fresh basil for an easy weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound boneless skinless chicken thighs cut into 1 inch pieces
• ▢ 2 tablespoons olive oil divided
• ▢ 0.5 teaspoon kosher salt
• ▢ 0.25 teaspoon black pepper
• ▢ 2 clove garlic, minced
• ▢ 2 cups zucchini, sliced into half-moons
• ▢ 1.5 cups cherry tomatoes, halved
• ▢ 1.5 cups fresh corn kernels from about 2 ears
• ▢ 0.25 cup red onion, thinly sliced
• ▢ 0.25 cup low-sodium chicken broth or water
• ▢ 1 teaspoon lemon zest
• ▢ 2 tablespoons lemon juice fresh
• ▢ 1 tablespoon honey
• ▢ 1 tablespoon unsalted butter
• ▢ 0.25 cup grated Parmesan cheese
• ▢ 0.25 cup fresh basil, chopped
• ▢ 0.5 teaspoon red pepper flakes optional

Instructions

Preparation Steps

• In a bowl, toss chicken with 1.0 tablespoon olive oil, kosher salt, black pepper, and minced garlic until evenly coated.
• Heat a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Transfer to a plate.
• Add the remaining 1.0 tablespoon olive oil to the skillet. Add zucchini and red onion; cook until just tender, about 3 minutes.
• Stir in corn and cherry tomatoes; cook until tomatoes begin to soften, about 3 minutes.
• Pour in chicken broth and scrape up any browned bits. Simmer until slightly reduced, about 2 minutes. Return chicken to the pan.
• Stir in lemon zest, lemon juice, and honey. Add butter and toss until melted and the sauce lightly coats everything. Remove from heat and finish with Parmesan, basil, and red pepper flakes. Taste and adjust seasoning.

Notes

Make it vegetarian by swapping chicken for 1.5 cups cooked chickpeas and using vegetable broth. Great with crusty bread or over cooked rice. Leftovers keep up to 3 days refrigerated.