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Baked Zucchini Tomato Orzo Casserole Recipe

Baked Zucchini Tomato Orzo Casserole recipe


This is a warm, cheesy casserole with zucchini, tomatoes, and orzo pasta. It's like a hug in a dish! You cook onions, zucchini, and tomatoes together, mix with orzo, and bake with cheese on top. It's yummy and not too hard to make.


2 medium Zucchinis
1 large Onion
3 cloves Garlic
400 g Diced Tomatoes (canned)
1/2 tsp Red Pepper Flakes
1 Tbsp Tomato Paste
300 g Orzo
30 g Pecorino Romano Cheese
150 g Mozzarella Cheese
2 Tbsp Olive Oil
1/2 cup Panko Breadcrumbs
1/2 cup Fresh Basil Leaves
Salt to taste
Black Pepper to taste


Preheat your oven to 190°C (375°F).
Finely dice the onion and mince the garlic. Cut the zucchinis into 1cm cubes.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onions and cook for about 5 minutes until they start to soften.
Increase the heat to medium-high and add the zucchini cubes. Cook for another 8 minutes, until the zucchini is tender and slightly golden.
Stir in the garlic and red pepper flakes, cooking for 1 minute until fragrant. Add the tomato paste and diced tomatoes, then simmer for 5 minutes to let the flavors meld. Season with salt and pepper to taste.
Meanwhile, bring a pot of salted water to a boil. Cook the orzo for 5 minutes until it's just shy of al dente. Drain the orzo and reserve a cup of the pasta water.
Combine the orzo with the zucchini and tomato sauce in the pan, adding a splash of pasta water to loosen if necessary.
Transfer the mixture to a baking dish. Sprinkle with Panko breadcrumbs, then grate the Pecorino Romano cheese over the top.
Tear the mozzarella into chunks and scatter over the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
While the casserole is baking, chop the fresh basil leaves.
Remove the casserole from the oven, let it cool for a few minutes, then sprinkle with fresh basil before serving.

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