BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI
Orzo is a type of pasta that looks like rice. It's popular in Greece, where it is baked in casseroles like this one. If you like comforting dishes like macaroni and cheese, you'll like this.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course, side dish
Time 1h
Yield Serves six
Number Of Ingredients 9
Steps:
- Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
- Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
- Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 5 grams
ORZO WITH ZUCCHINI
Orzo is paired with herby zucchini and crumbled feta for a meal or side that's great warm or at room temperature.
Provided by Food Network Kitchen
Time 30m
Yield 6-8
Number Of Ingredients 8
Steps:
- Bring a medium saucepan of salted water to a boil. Stir in the orzo and cook according to package directions for al dente; drain.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion whites and zucchini; cook, stirring occasionally, until the zucchini is tender, about 5 minutes. Stir in the orzo, scallion greens, parsley, mint and 1 cup water. Simmer, uncovered, until the mixture thickens slightly, about 3 minutes. Season with salt and pepper. Top with the feta.
BAKED ORZO WITH ZUCCHINI
From Vegetarian Times-September 2002. This simple dish comes together in minutes and calls for a light soup 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.
Provided by Dominick and Amanda
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F 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.
BAKED ORZO AND VEGETABLES
Tiny ricelike pasta, Parmesan, pesto, spinach, garlic, garbanzo and tomato are tossed with egg that keeps it all together for a very hearty casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 3-quart casserole.
- Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
Nutrition Facts : Calories 370, Carbohydrate 68 g, Cholesterol 5 mg, Fat 1, Fiber 8 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 370 mg
ORZO WITH ZUCCHINI AND FETA
"This pasta dish is simple to prepare and never fails to please," reports Andrea Jones of McKinney, Texas. "I double and sometimes triple the recipe when hosting a get-together. You can serve it hot as a side dish or cold as a salad."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Cook orzo according to package directions. Meanwhile, in a small microwave-safe bowl, combine zucchini and water. Cover and cook on high for 1 minute or until crisp-tender; drain. , Drain orzo; place in a large bowl. Add the zucchini, feta cheese, oil, oregano, salt and pepper; toss to coat. Serve warm or chilled.
Nutrition Facts : Calories 216 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
ROASTED VEGETABLE ORZO
This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!
Provided by Michelle
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g
BAKED ORZO AND PARMESAN CHEESE
Make and share this Baked Orzo and Parmesan Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan over medium heat.
- Add in the green onions and garlic; saute/stir for 5 minutes or until the vegetables are softened.
- Add in the orzo; stir constantly/cook 1 minute longer.
- Add in broth, salt and pepper to taste; bring to a boil.
- Transfer mixture to a 2-quart baking dish that has been lightly coated with non-stick cooking spray.
- Add in Parmesan and parsley; stir.
- Bake, covered, in a 350° oven for 35-40 minutes or until the liquid is absorbed.
PESTO ORZO WITH ROASTED ZUCCHINI
I made up this recipe after finding out the health benefits of orzo. This is really tasty and light at the same time, a great dinner dish that will leave you asking for more--thankfully, it tastes even better for lunch the next day!
Provided by Maristela
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
- Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
- Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.
Nutrition Facts : Calories 535.6 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 32.8 g, Fiber 4.6 g, Protein 15.3 g, SaturatedFat 6.9 g, Sodium 334.6 mg, Sugar 5.6 g
ZUCCHINI AND GROUND BEEF ORZO CASSEROLE
Ground beef and zucchini make a great pairing is this surprisingly light casserole. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn't enough to meet your veggie quota, there's also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitchen staples and easy prep make this a perfect weeknight meal, which can be served up in just over an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
- In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
- Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.
Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 560 mg, Sugar 6 g, TransFat 0 g
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