40 minutes
Savor the essence of a Mediterranean summer with this one-pan dish, where creamy orzo pasta mingles with the vibrant hues and flavors of zucchini, summer squash, and tomatoes. This vegetable casserole offers a straightforward preparation for a deliciously colorful and comforting meal.
Parmesan Cheese, grated
0 oz
Orzo Pasta
cups
Shallots, minced
each
Oregano, minced
tablespoons
Garlic Clove, minced
each
teaspoons
to taste
to taste
Zucchini, sliced
each
Yellow Summer Squash, sliced
each
Plum Tomatoes, cored and sliced
0 lb
cups
tablespoons
Basil, chopped
tablespoons
1. Preheat the Oven
Position an oven rack in the middle and preheat the oven to 425 degrees Fahrenheit.
2. Orzo Base
In a mixing bowl, combine ½ cup of the grated Parmesan cheese with the orzo, minced shallots, oregano, garlic, red pepper flakes, and ¼ teaspoon of salt. Spread this mixture evenly across the bottom of a broiler-safe 13 by 9-inch baking dish.
3. Vegetable Shingles
Over the orzo base, create alternating rows of zucchini, summer squash, and tomato slices, arranged in a shingled pattern.
4. Adding Broth
Gently pour the vegetable broth over the shingled vegetables, covering them evenly.
5. Oven Bake
Place the dish in the preheated oven and bake until the orzo is tender and most of the broth has been absorbed, roughly 20 minutes.
6. Prepare to Broil
Take the dish out of the oven, move the oven rack to a position 9 inches below the broiler, and turn on the broiler.
7. Final Touches
Drizzle the vegetables with the olive oil, season with additional salt and pepper, and evenly sprinkle the remaining 1 cup of grated Parmesan cheese on top.
8. Broil
Place the dish under the broiler until the top is beautifully browned and the edges are bubbly, which should take about 5 minutes.
9. Rest and Serve
After broiling, remove the dish from the oven and let it rest for about 10 minutes to allow the flavors to meld. Just before serving, sprinkle the chopped fresh basil over the top of the baked casserole.
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