Baked Orzo W/ Tomatoes, Roasted Peppers & Zucchini

Prep Time
Cook Time
Ready In

Recipe: #35697

September 16, 2020

"A hearty but delicious casserp;le"

Original is 6 servings


  • Serving Size: 1 (196 g)
  • Calories 264.4
  • Total Fat - 10.6 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 8.3 mg
  • Sodium - 153.8 mg
  • Total Carbohydrate - 36.2 g
  • Dietary Fiber - 6 g
  • Sugars - 4.1 g
  • Protein - 7.9 g
  • Calcium - 122.3 mg
  • Iron - 0.9 mg
  • Vitamin C - 49.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.

Step 2

Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook — stirring and turning over the slices, or tossing them in the pan — until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.

Step 3

Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.

Step 4

Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.


No special items needed.

4 Reviews


This was so delicious, I could eat it as my main meal! The only change I would make is to cut the zucchini into half moons first before slicing, as I prefer it a little smaller. I will definitely make this again!


review by:
(9 May 2023)


Oh yes, this was wonderful! We used canned tomatoes and roasted red peppers from a jar. Might have left it a little too long in the oven, because the top got a little toasty, but it still tasted wonderful. Will definitely be making this again!


review by:
(23 May 2021)

Daily Inspiration

This recipe was worth waiting for -- finally was able to find orzo pasta. I used roasted red bell peppers from a jar and the canned tomatoes. This casserole turned out so delicious. : )


(2 Nov 2020)


This is delicious!! I love orzo and this recipe was made extra good by the addition of the cooked veggies. YUM! This recipe is a keeper. Thank you!


review by:
(27 Sep 2020)

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