Baked Orzo with Zucchini is a simple dish comes together in minutes and calls for a lightsoup or tossed green salad and hot Italian bread with olive oil for dunking. It also makes a great buffet party dish, as it can feed a group when served with other fare.
Ingredients
- 2 Cups Dried tri-colored or Plain Orzo You can also try it with some other variety of pasta.
- 2 Tablespoon Ekin Olive Oil
- 2 Tablespoon garlic Minced
- 1 Large Leek Sliced
- 2 Zucchini Thinly Sliced
- 1 Cup Chunky Marinara Sauce
- 2 Cup Mozarella Shredded
- 1/2 Cup Parmesan cheese Grated
Servings: Servings
Instructions
- Preheat oven to 400F. Lightly oil heatproof baking dish.
- Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.
- Meanwhile, heat oil in skillet over medium heat and sauté garlic, leeks and zucchini slices for about 10 minutes, stirring often.
- Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese.
- Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella.
- Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.
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