One Pan Corn And Zucchini Pesto Orzo Casserole
Are you looking for a delicious and easy-to-make dish that will satisfy your taste buds? Look no further than this one-pan corn and zucchini pesto orzo casserole recipe! This dish is perfect for any occasion and can be enjoyed by the entire family.
Ingredients:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium-sized zucchini, sliced
- 1 cup corn kernels
- 1/2 cup basil pesto
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Directions:
- Preheat the oven to 375°F.
- Cook the orzo pasta according to package directions. Drain and set aside.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the sliced zucchini and cook for 5-7 minutes or until the zucchini is slightly browned.
- Add the corn kernels to the skillet and cook for an additional 2-3 minutes.
- Add the cooked orzo pasta to the skillet and stir to combine.
- Add the basil pesto, grated parmesan cheese, black pepper, and red pepper flakes (if using) to the skillet and stir until everything is evenly coated.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
This corn and zucchini pesto orzo casserole is a great vegetarian dish that can be served as a main or a side dish. It's perfect for busy weeknights because it's quick and easy to make, and it's a delicious way to use up any leftover zucchini or corn that you may have in your fridge.
Health Benefits:
This dish is not only delicious, but it's also healthy! Corn is a great source of fiber and antioxidants, while zucchini is low in calories and high in vitamins and minerals. Basil pesto is also a great source of healthy fats and can help to reduce inflammation in the body.
Overall, this one-pan corn and zucchini pesto orzo casserole is a crowd-pleasing dish that you'll want to make again and again. Give it a try and let us know what you think!