Baked Orzo With Zucchini Recipe

Name: Baked Orzo With Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups orzo; 2 tablespoons olive oil; 2 teaspoons garlic, minced; 1 large leek, thinly sliced; 2 zucchini, thinly sliced; 1 cup chunky marinara sauce; salt, to taste; black pepper, freshly ground, to taste; 2 cups mozzarella cheese, shredded; italian seasoning, to taste; 1/2 cup parmesan cheese, grated

Servings: persons

2 cups orzo
2 tablespoons olive oil
2 teaspoons garlic, minced
1 large leek, thinly sliced
2 zucchini, thinly sliced
1 cup chunky marinara sauce
salt, to taste
black pepper, freshly ground, to taste
2 cups mozzarella cheese, shredded
italian seasoning, to taste
1/2 cup parmesan cheese, grated

1
Preheat oven to 400u00b0F Lightly oil heatproof baking dish.
2
Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.
3
Meanwhile, heat oil in skillet over medium heat and saute garlic, leeks and zucchini slices for about 10 minutes, stirring often.
4
Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese.
5
Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella.
6
Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups orzo, 2 tablespoons olive oil, 2 teaspoons garlic, minced, 1 large leek, thinly sliced, and more.

Yes, Baked Orzo With Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Orzo With Zucchini

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