Tuesday, December 6, 2011

Oodles of Orzo Zucchini Bake

Normally if a recipe has "oodles" in the name, I wouldn't look at it, but I did...

I have a problem with collecting recipes.  And it's been a problem since college (maybe earlier) - I seriously ripped out recipes and saved them that long ago!  (I didn't cook then, though, so I was a lot skinnier).  I actually found a box before this last move that was filled with ripped out recipes I had been saving, and I somehow willed myself to recycle the whole thing without looking through it.  Good thing, too, because I still have about 10 binders of recipes I want to try - and never mind the Internet - good grief!

So getting back to this recipe, I had ripped this out when I first saw it in the "American Profile" insert in the newspaper, and I found it again after tucking it away.  A friend of mine had tried it, and confirmed it was a good one, so here ya go! 

Oodles of Orzo Zucchini Bake

1  cup dried orzo pasta (6 ounces)
1  tablespoon extra-virgin olive oil, divided
1/2  small onion, cut into 1/4-inch pieces (1/2 cup)
1  medium unpeeled zucchini (about 9 oz.),shredded (1 1/2 cups)
2  large eggs
1  cup coarsely chopped cooked chicken (6 ounces)
1  cup shredded reduced-fat Italian blend cheese, divided
1/4  cup grated Parmesan cheese
1/4  teaspoon kosher salt
1/4  teaspoon black pepper
1  pinch ground nutmeg

Preheat oven to 350F. Lightly oil or coat and 8-inch-square baking pan with nonstick cooking spray and set aside.  Cook orzo according to package directions. Drain and transfer to a large bowl.   Meanwhile, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat.  Add onion and cook, stirring frequently, until softened, about 7 minutes.  Increase heat to medium-high; add remaining 1/2 tablespoon oil and zucchini.  Cook, stirring frequently, until tender, about 5 minutes.  Stir cooked vegetables, eggs, chicken, 1/2 cup Italian-blend cheese, Parmesan cheese, salt, pepper and nutmeg into orzo.  Spread mixture evenly in prepared pan, top with remaining 1/2 cup Italian blend cheese and bake about 15 minutes, until cheese melts and casserole is thoroughly heated.


  1. I am going to make this today as orzo broccoli bake. Thanks for the recipe! mjkb

    1. Yum - that sounds really good, too!