Best Baked Orzo With Tomatoes Roasted Peppers And Zucchini Recipes
ORZO STUFFED PEPPERS
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
- Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
- Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
- Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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. 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. 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. 4. Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.
BAKED ORZO WITH ZUCCHINI
From Vegetarian Times-September 2002. This simple dish comes together in minutes and calls for a light soup or tossed green salad and hot Italian bread with olive oil for dunking. It also makes a great buffet party dish, as it can feed a group when served with other fare.
Provided by Dominick and Amanda
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Lightly oil heatproof baking dish.
- Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.
- Meanwhile, heat oil in skillet over medium heat and sauté garlic, leeks and zucchini slices for about 10 minutes, stirring often.
- Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese.
- Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella.
- Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.
ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI
This recipe is inspired by the tail end of summer, when fresh produce and herbs abound but the heat waves are finally starting to relent. And while this dish makes a wonderful stage for the season's produce at its peak, it can also turn sad-looking February vegetables into a sauce that makes it feel like summer. The trick is to sauté the tomatoes slowly, until they've collapsed and become deeply sweet and fragrant. The orzo cooks right in the sauce, which cuts down on the dishes and allows the pasta to absorb the flavor as it cooks. If you prefer a larger pasta shape, stick to the traditional method of boiling pasta for best results, and save some pasta water to help loosen the sauce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Lidey Heuck
Categories pastas
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
- Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
- Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
- Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love