Ingredients for Baked Orzo With Zucchini
- 1 cup orzo
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1 thinly sliced leek (white and light green parts only)
- 1 medium zucchini, sliced
- 1 cup chunky marinara sauce
- Salt, to taste
- Black pepper, to taste
- 1 cup shredded mozzarella cheese, divided
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated Parmesan cheese
- 4 cups water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Orzo With Zucchini? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Orzo With Zucchini
- Preheat oven to 400°F (200°C). Lightly oil a heatproof baking dish (approximately 8x8 inches or similar size).
- Bring 4 cups of water to a rapid boil in a covered saucepan.
- Add 1 cup of orzo and cook until almost tender, about 5-7 minutes. Drain well.
- While the orzo cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté 2 minced garlic cloves and 1 thinly sliced leek (white and light green parts only) for about 5 minutes, stirring frequently. Add the sliced zucchini and cook for another 5 minutes, until slightly softened.
- Add the cooked orzo to the prepared baking dish.
- Stir in 1 cup of marinara sauce, salt, pepper, and 1/2 teaspoon of Italian seasoning.
- Sprinkle half of the mozzarella cheese (1/2 cup) over the orzo mixture.
- Arrange the sautéed zucchini and leek mixture on top of the orzo. Sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Bake for 15-20 minutes, or until the mozzarella is melted and bubbly.
- During the last 5 minutes of baking, sprinkle with 1/4 cup of grated Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
24g
Fat
36g
Carbs
16g
