Baked Orzo with Zucchini

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.

Baked Orzo with Zucchini

Print Recipe

• CourseAppetizer, Main Dish
• CuisineItalian

Servings	Prep Time
6 Servings	5 Minutes

Cook Time

20 Minutes

Servings Prep Time 6 Servings 5 Minutes

Cook Time 20 Minutes

Baked Orzo with Zucchini Print Recipe CourseAppetizer, Main Dish CuisineItalian Servings Prep Time 6 Servings 5 Minutes Cook Time 20 Minutes Servings Prep Time 6 Servings 5 Minutes Cook Time 20 Minutes

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

1. Preheat oven to 400F. 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 sauté 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.

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