This Mediterranean vegetable casserole recipe combines the creaminess of Kritharaki pasta (also called orzo) with the summer flavors and vibrant colors of zucchini, summer squash, and tomatoes.
What makes this recipe so special?
We wanted to find a relatively simple way to perfect this dish, allowing the pasta and vegetables to cook at the same time without sacrificing flavor or texture. Most recipes call for the rice noodles to be cooked separately. We, on the other hand, layered the vegetables tightly over the orzo, which resulted in perfect cooking. Replacing water with vegetable broth as the cooking liquid enhanced the flavor of the vegetables, while shallots and garlic added flavorful depth and sweetness to the orzo. Parmesan added a creamy texture to the orzo, and a blend of oregano and red pepper flakes brought floral and spicy notes to this otherwise bland dish.
After 20 minutes in the hot oven, the pasta and vegetables were cooked almost perfectly. A little extra Parmesan sprinkled on top of the vegetables under the grill just before serving made for an attractive presentation, and chopped basil added a fresh, bright touch.
When shopping, make sure zucchini, summer squash, and tomatoes are similar in size so they can be easily layered into the dish.
Ingredients
- 85 grams Parmesan, grated (1½ cups)(for a vegetarian version use a Parmesan alternative)
- 1 Tasse Kritharaki (Orzo)
- 2 shallots, chopped
- 3 tablespoons fresh oregano, chopped or 1 teaspoon dried
- 3 cloves of garlic, minced
- ⅛ teaspoon red pepper flakes
- Salt and pepper
- 1 zucchini, cut into 6mm thick slices
- 1 yellow summer squash, cut into 6mm thick slices
- 450 grams Roma tomatoes, deseeded and cut into 6mm thick slices
- 420 ml vegetable broth
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh basil, chopped
preparation
- Place the oven rack in the middle position and preheat the oven to 220 degrees.
- Combine ½ cup Parmesan, kritharaki, shallots, oregano, garlic, pepper flakes, and ¼ teaspoon salt in a bowl.
- Pour the mixture evenly into an ovenproof 33 x 23 cm baking dish.
- Layer zucchini, squash and tomatoes in alternating neat rows on top of the orzo noodles.
- Carefully pour the broth over the vegetables. Bake until the orzo is just tender and most of the broth is absorbed, about 20 minutes.
- Remove the mold from the oven and let it rest for 10 minutes. Sprinkle with basil and serve.
Nutritional Information
Calories: 420
Sodium: 1 gram
Fat: 20 grams
Cholesterol: 40 mg
Sugar: 8 grams
Protein: 25 grams
Carbohydrates: 30 grams
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