Baked Orzo with Tomatoes, Zucchini, and Basil

Description

This Baked Orzo with Tomatoes, Zucchini, and Basil is a fresh, comforting Mediterranean-inspired pasta bake that’s bursting with vibrant vegetables and rich, cheesy goodness. Tender orzo pasta is baked with juicy cherry tomatoes, fresh zucchini, garlic, herbs, and a flavorful vegetable broth until perfectly creamy. Finished with melted mozzarella, Parmesan, and fragrant fresh basil, every bite is light yet satisfying.

This one-pan recipe is perfect for busy weeknights because everything comes together with minimal effort. As the orzo bakes, it absorbs the savory broth and the natural juices from the tomatoes, creating a creamy texture without the need for heavy cream. The zucchini becomes tender while still maintaining a slight bite, adding freshness and color to the dish.

Serve this casserole as a vegetarian main course or pair it with grilled chicken, salmon, shrimp, or roasted vegetables for a complete Mediterranean meal. It’s also ideal for meal prep since leftovers reheat beautifully, making lunch the next day just as delicious.

Whether you’re feeding your family or entertaining guests, this colorful baked orzo is a wholesome recipe that’s guaranteed to become a regular favorite.

Ingredients For the Orzo Bake

• 1½ cups uncooked orzo pasta
• 2 tbsp extra virgin olive oil
• 2 medium zucchini, diced
• 2 cups cherry tomatoes, halved
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 3 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp garlic powder
• Salt, to taste
• Freshly ground black pepper, to taste

For the Cheese Topping

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

For Garnish

• Fresh basil leaves
• Fresh parsley, chopped
• Extra Parmesan cheese
• Red pepper flakes (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Lightly grease a 9×13-inch baking dish with olive oil.
3. Heat the olive oil in a skillet over medium heat.
4. Sauté the onion for about 3 minutes until softened.
5. Add the garlic and cook for another 30 seconds.
6. Stir in the zucchini and cook for about 4–5 minutes until slightly tender.
7. Add the cherry tomatoes and cook for another 2 minutes.
8. Stir in the tomato paste, Italian seasoning, oregano, thyme, garlic powder, salt, and black pepper.
9. Transfer the vegetable mixture to the prepared baking dish.
10. Add the uncooked orzo and pour in the vegetable broth.
11. Stir everything together until evenly combined.
12. Cover tightly with foil and bake for 30 minutes.
13. Remove the foil and stir the orzo.
14. Sprinkle the mozzarella and Parmesan cheese evenly over the top.
15. Return to the oven uncovered and bake for another 10–15 minutes, or until the cheese is melted and lightly golden.
16. Remove from the oven and let the dish rest for 5–10 minutes.
17. Garnish generously with fresh basil, parsley, extra Parmesan, and red pepper flakes if desired.
18. Serve warm and enjoy.

Tips

• Use low-sodium vegetable broth so you can easily control the seasoning.
• Fresh basil should always be added after baking for the brightest flavor.
• Don’t overcook the zucchini before baking since it will continue cooking in the oven.
• Add spinach during the last few minutes of baking for extra nutrition.
• For extra protein, stir in cooked shredded chicken or grilled shrimp before baking.
• A splash of fresh lemon juice before serving brightens the flavors beautifully.
• Freshly grated Parmesan melts better than pre-packaged cheese.

Notes

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze portions for up to 2 months.
• Reheat with a splash of broth to restore the creamy texture.
• You can substitute whole wheat orzo for additional fiber.
• Feel free to add mushrooms, roasted red peppers, spinach, or eggplant for extra vegetables.

Q&A

Can I use another pasta instead of orzo?
Yes. Small pasta shapes like ditalini or pearl couscous work well, although the baking time may vary slightly.

Can I make this vegan?
Absolutely. Replace the mozzarella and Parmesan with your favorite dairy-free cheese alternatives.

Can I prepare it ahead of time?
Yes. Assemble the dish up to the baking step, cover, refrigerate for up to 24 hours, and bake when ready.

What can I serve with this recipe?
It pairs wonderfully with grilled chicken, salmon, shrimp, garlic bread, Greek salad, or roasted vegetables.

Servings

Serves 6

Nutrition (Approx. Per Serving)

• Calories: 345
• Protein: 14g
• Carbohydrates: 42g
• Fat: 13g
• Saturated Fat: 5g
• Fiber: 4g
• Sugar: 6g
• Sodium: 490mg
• Cholesterol: 20mg
• Potassium: 420mg
• Calcium: 20% DV
• Iron: 12% DV
• Vitamin A: 18% DV
• Vitamin C: 35% DV