Description
Indulge in the heartwarming flavors of Italy with this delightful Italian Orzo Zucchini Bake. Featuring tender orzo pasta mingling with fresh zucchini, creamy ricotta, and melty mozzarella, this dish offers a comforting and satisfying meal that’s perfect for weeknight dinners or festive gatherings. The vibrant colors and rich aromas make it irresistible, while the easy preparation ensures that anyone can recreate this culinary masterpiece at home.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups diced zucchini
- 1 cup ricotta cheese (whole milk)
- 1 cup shredded mozzarella cheese (part-skim)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a large baking dish with olive oil.
- Cook orzo in salted boiling water until al dente; drain without rinsing.
- In a skillet, heat olive oil over medium heat. Sauté zucchini and garlic until fragrant and slightly tender.
- In a large bowl, combine cooked orzo, sautéed zucchini, ricotta, half of the mozzarella, salt, pepper, and half of the basil; mix well.
- Pour mixture into the baking dish and top with remaining mozzarella and Parmesan. Bake for 25-30 minutes until golden brown and bubbly.
- Remove from oven, let cool slightly, garnish with remaining basil, and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
Keywords: For added flavor, try incorporating other vegetables like bell peppers or mushrooms. To spice it up, add crushed red pepper flakes to taste. Store leftovers in an airtight container in the fridge for up to five days; reheat in the oven at 350°F.