nutritional information

Per Serving:

  • Calories: 440
  • Protein: 20 g
  • Total Fat: 18 g
  • Saturated Fat: 7 g
  • Carbohydrates: 42 g
  • Cholesterol: 25 mg
  • Sodium: 780 mg
  • Fiber: 4 g

Baked Orzo with Zucchini

Baked Orzo with Zucchini

Serves 6

30 minutes or fewer

30 MINUTES OR LESSThis 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.
  • 2 cups dried tri-colored or plain orzo
  • 2 Tbs. olive oil
  • 2 tsps. minced garlic
  • 1 large leek, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 cup chunky marinara sauce
  • Salt and freshly ground black pepper to taste
  • 2 cups shredded, low-fat mozzarella
  • Pizza or Italian spice mix to taste
  • ½ cup grated Parmesan cheese
  1. Preheat oven to 400F. Lightly oil heatproof baking dish.
  2. Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.
  3. Meanwhile, heat oil in skillet over medium heat and sauté garlic, leeks and zucchini slices for about 10 minutes, stirring often.
  4. Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese.
  5. Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella.
  6. Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.

Wine Suggestions
The Russian River Valley is an important wine-growing sub-region of Sonoma County, California. One winery there is named for the function its building had at the turn of the 19th century: The Hop Kiln Winery. Try the Hop Kiln Winery Russian River Valley Primitivo Vineyard Zinfandel.

September 2002

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Loved it! I left out the leek and cut the amount of cheese in half, using daiya mozzarella to make this dish vegan. Very easy to make and great left over!

E - 2015-06-16 12:52:34

This dish was great - I did not use a leek but it still turned out wonderful. It was so easy and quick to prepare. I would suggest cutting the amount of cheese in half though; I thought that the 2 cups was a bit overwhelming for the dish (plus made it heavier and less healthy). Definitely try this out!

Tulip - 2009-05-05 11:02:48


Anonymous - 2009-04-29 16:07:51

Yum. I'm vegan so I skipped the cheese. I wasn't in the mood for fake cheese. I substituted celery for leeks. I skipped adding salt to taste. I added some pine nuts for protein.

Melissa - 2010-09-29 21:25:22