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.
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.