Summer Veggie Bake Recipe

Name: Summer Veggie Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup orzo; 1 cup low-fat milk 1%; 1 1/2 cups low sodium chicken broth; 1 teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/4 cup parsley chopped; 1 lemon Juiced; 1 rotisserie chicken chicken meat removed and shredded; 2 ears corn kernels cut off the cob; 1/4 cup shredded mozzarella cheese; 1/4 cup shredded Parmesan cheese; 1 zucchini 8 oz, sliced into 1/4 inch slices; 3 tomatoes sliced into 1/4 inch slices; 1/2 cup panko; 1 teaspoon garlic powder; 1 teaspoon pepper; olive oil cooking spray

Servings: persons

1 cup orzo
1 cup low-fat milk 1%
1 1/2 cups low sodium chicken broth
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 cup parsley chopped
1 lemon Juiced
1 rotisserie chicken chicken meat removed and shredded
2 ears corn kernels cut off the cob
1/4 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 zucchini 8 oz, sliced into 1/4 inch slices
3 tomatoes sliced into 1/4 inch slices
1/2 cup panko
1 teaspoon garlic powder
1 teaspoon pepper
olive oil cooking spray

1
Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, add milk and chicken broth and bring to a boil. Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 min.
2
Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley. Add mixture to the orzo and stir until evenly distributed.
3
Pour out orzo mixture into a 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
4
Sprinkle panko, garlic powder and pepper over the veggies.Spray the panko evenly with olive oil cooking spray.
5
Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
6
Serve immediately. Enjoy!

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 cup orzo, 1 cup low-fat milk 1%, 1 1/2 cups low sodium chicken broth, 1 teaspoon pepper, and more.

Yes, Summer Veggie Bake 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.

That's it — enjoy your meal!

Summer Veggie Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions