Description
This pesto zucchini and corn orzo casserole is a creamy and comforting baked pasta dish filled with tender orzo, fresh zucchini, sweet corn, basil pesto, and melted cheese. It is an easy one-dish meal that combines fresh vegetables with rich, savory flavors for a hearty yet fresh dinner or side dish.
Ingredients
- 2 small zucchini, sliced into 1/2-inch thick half moons
- 1 teaspoon salt, plus more to taste
- 1 cup dry orzo pasta
- 1 1/4 cups chicken broth or vegetable broth
- 1 cup frozen corn kernels
- 2 garlic cloves, minced
- 1 1/2 tablespoons olive oil, divided
- 2 tablespoons basil pesto, divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped sweet mini peppers for garnish (optional)
Instructions
- Place the sliced zucchini in a bowl and sprinkle lightly with salt. Let sit for 10 to 15 minutes, then pat dry with paper towels.
- Preheat the oven to 400°F (200°C) and lightly grease a medium baking dish.
- Add the dry orzo, broth, frozen corn, minced garlic, 1 tablespoon olive oil, and 1 tablespoon pesto to the baking dish. Stir well.
- Arrange the zucchini slices over the top in a single layer.
- Drizzle the remaining olive oil over the zucchini and season with black pepper.
- Cover the baking dish tightly with foil and bake for 20 minutes.
- Remove the foil and gently stir the orzo underneath the zucchini. Swirl in the remaining pesto.
- Sprinkle the mozzarella and Parmesan cheese evenly over the top.
- Return the dish to the oven uncovered and bake for another 10 to 15 minutes until the cheese is melted and lightly golden and the orzo is tender.
- Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped sweet peppers if desired.
Notes
- Use vegetable broth to make the recipe fully vegetarian.
- Add shredded chicken or roasted chickpeas for extra protein.
- Fresh corn can replace frozen corn for a sweeter flavor.
- Spinach, mushrooms, bell peppers, or cherry tomatoes make excellent additions.
- Heavy cream or cream cheese can be added for a creamier texture.
- Provolone, Monterey Jack, or cheddar cheese can replace mozzarella.
- Store leftovers in the refrigerator for up to 4 days.
- Add a splash of broth or milk when reheating if the casserole becomes dry.
- Freeze for up to 2 months and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 15mg
