Mediterranean Orzo and Summer Vegetable Bake

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.