halfbakedharvest4.9
Easiest One Pan Corn and Zucchini Pesto Orzo Casserole
Made using healthy vegetables and herbs, in one pan, in less than an hour. Toss everything in and done!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking dish
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400° F.2. In a 9×13 inch baking dish, combine the zucchini, olive oil, garlic, shallots, thyme, Italian seasoning, chili flakes, salt, and pepper. Roast ⏱️ 15 minutes. Pull the zucchini out of the oven. To the same pan, add the corn, orzo, and pesto. Pour over 2 1/2 cups of water and stir to combine. Return the dish to the oven and bake for ⏱️ 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.3. Stir the pasta around, then sprinkle over the cheeses. Bake another ⏱️ 10 minutes, until the cheese has melted and the sauce is bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!
garlic, chopped4 clovesItalian seasoning1 tablespoonchili flakesfresh corn2 cups
Nutrition Facts
calories
737 kcal
serving Size
1 serving
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