Baked Orzo With Tomatoes, Roasted Peppers and Zucchini
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- ½pound orzo (about 1⅛ cups)
- Salt to taste
- 1large red pepper, roasted and diced
- 3tablespoons extra virgin olive oil
- 2medium zucchini, sliced about ¼ inch thick
- Freshly ground pepper to taste
- 1pound tomatoes, peeled, seeded and diced; or 1 14-ounce can diced tomatoes, with juice
- 1 or 2plump garlic cloves (to taste), minced
- 2ounces freshly grated Parmesan or 2 ounces crumbled goat cheese (½ cup, tightly packed)
Nutritional analysis per serving (6 servings)
191 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
- Advance preparation: You can assemble this several hours, even a day, before baking.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
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Comments
We really liked this. The one change I made was to use farro instead of orzo because we wanted protein; had it as a main dish. Using farro added texture and flavor dimensions that worked nicely in this recipe. Next time we'll use more garlic.
Very delicious when made or next day, both hot and at room temperature. I add a little more garlic than recipe calls for and probably more cheese as well as a 28 oz can of tomatoes instead of 14. Have made with quinoa, as well, and just as delicious
Also, I roasted the zucchini and pepper (not pre-roasted) together in the same dish I baked it in for about 20 min at 425, added the tomatoes, another 20, then the garlic and basil, orzo and cheese, and 20 min. at 375.
I liked this but tasted a bit bland to me. Would up eating with some salsa but next time I will try including some chile.
This has been a go-to comforting, easy recipe for my husband and I for years. We make a few modifications: peel the pepper after roasting it, cut the zucchini into little cubes instead of slices (we find this makes them either more likely to fall apart or too cumbersome to eat because they are so much larger than everything else in the dish), use the pot from orzo instead of a separate bowl to reduce dishes, and always double to have extra leftovers- it reheats really well!
Roasted the veggies and used farro and feta, plus a 28 oz can of tomatoes, chopped. Will do it again this way and add fresh dill. Delicious!!