Description
A delicious and easy one-pan casserole featuring corn, zucchini, and pesto mixed with orzo pasta.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups corn (fresh or frozen)
- 1 medium zucchini, diced
- 1 cup pesto sauce
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large skillet, combine the orzo, corn, zucchini, pesto, and vegetable broth.
- Bring to a boil over medium heat, then reduce to a simmer.
- Cover and cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Stir in the cherry tomatoes and Parmesan cheese, and season with salt and pepper.
- Serve warm and enjoy!
Notes
- Feel free to add other vegetables like bell peppers or spinach.
- This dish can be made ahead of time and reheated.
- For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: One Pan Corn & Zucchini Pesto Orzo Casserole, easy casserole, vegetarian recipe