This Mediterranean Zucchini and Orzo Bake is like sunshine on a plate. It's a vibrant, flavorful dish that brings the taste of the Mediterranean right to your kitchen. Imagine tender orzo pasta mingling with sweet zucchini, juicy tomatoes, and fragrant herbs, all baked to golden perfection. It's comfort food with a healthy twist. Think of it as a warm hug on a chilly evening, but with more vegetables and less guilt. Plus, it’s a fantastic way to use up all that zucchini from your garden! One of my friends, let’s call her Sarah, mentioned she practically lives on zucchini bread during the summer because she has so much! I feel her pain.
I first made this dish on a whim, inspired by a trip to Greece (well, more like inspired by the idea of a trip to Greece – plane tickets are expensive, y’know?). I wanted something that captured the fresh, bright flavors of the region without requiring a ton of fancy ingredients or complicated techniques. This bake is the result – simple enough for a weeknight dinner, but elegant enough to serve to guests. I even had a vegetarian friend over and they were raving about this dish, It’s versatile and satisfying. Even my picky eater, aka my nephew, devoured a whole plate!
Required Equipments
- Large Skillet
- Baking Dish (9x13 inch)
- Mixing Bowl
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
Mediterranean Zucchini and Orzo Bake: Frequently Asked Questions
Mediterranean Zucchini and Orzo Bake
Indulge in the vibrant flavors of the Mediterranean with this easy Zucchini and Orzo Bake, featuring tender orzo pasta, fresh vegetables, and aromatic herbs baked to golden perfection. A comforting and healthy dish perfect for any occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil – don't skimp; it helps with browning and prevents sticking. Also, don't forget to take that stick of butter out of the fridge so it can soften!
- Cook the Orzo: Cook the orzo according to package directions until al dente. This usually takes about 8-10 minutes. Drain well and set aside. Pro Tip: Rinse the orzo with cold water to stop the cooking process and prevent it from becoming mushy. Nobody likes mushy orzo!
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped zucchini, red onion, and minced garlic. Sauté for about 5-7 minutes, until the vegetables are tender but still have a little bite. Stir frequently to prevent burning – burnt garlic is the worst!
- Add Tomatoes and Herbs: Stir in the diced tomatoes, fresh basil, oregano, and thyme. Cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Remember, taste as you go! A little extra salt can really bring out the flavors.
- Combine Ingredients: In a large mixing bowl, combine the cooked orzo, sautéed vegetables, crumbled feta cheese (if using), and grated Parmesan cheese. Mix well to ensure everything is evenly distributed. I like to use a wooden spoon for this – it feels more authentic, somehow.
- Assemble the Bake: Pour the orzo mixture into the prepared baking dish. Spread it out evenly. Drizzle the remaining 1 tablespoon of olive oil over the top. This will help create a nice golden crust.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbly. Keep a close eye on it to prevent burning!
- Broil (Optional): For an extra crispy top, broil for the last 1-2 minutes. Watch it like a hawk – it can burn quickly under the broiler! The goal is a beautiful, golden-brown crust.
- Rest and Serve: Let the bake rest for 5-10 minutes before serving. Garnish with fresh parsley or basil, if desired. Serve warm and enjoy! I love pairing this with a simple green salad and a glass of crisp white wine.
📝 Notes
- Feel free to add other vegetables like bell peppers, spinach, or sun-dried tomatoes.
- For a richer flavor, use vegetable broth instead of water to cook the orzo.
- Add a pinch of red pepper flakes for a little heat.
🍎 Nutrition
Calories: 320 kcal
Protein: 10g
Fat: 12g
Carbohydrates: 45g
Fiber: 4g
Calcium: 150mg
