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Pesto Zucchini and Corn Orzo Casserole

This zucchini and corn orzo casserole with pesto is a bright, veggie-packed one-pan side dish, perfect for busy weeknights. It’s creamy, comforting, and ready in under an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 414
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 small zucchini, sliced into thick half-moons 1/2 inch
  • Salt
  • 1 cup dry orzo
  • 1 1/4 cups chicken bone broth
  • 1 cup frozen corn
  • 2 cloves garlic, minced
  • 1 1/2 tablespoon olive oil, divided
  • 2 tablespoon pesto, or more to taste, divided
  • Freshly ground black pepper to taste
  • 1/2 cup shredded mozzarella
  • 1/4 cup freshly grated Parmesan
  • Sweety drop peppers, optional

Method
 

  1. Toss zucchini with a little salt and let stand for 10 to 15 minutes. Pat dry.
  2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 3-quart 9×13 or similarly sized baking dish.
  3. Add orzo, bone broth, corn, garlic, olive oil and half the pesto to the baking dish; stir well to distribute orzo evenly.
  4. Place zucchini on top in a single layer; do not stir zucchini in. Drizzle lightly with olive oil; season with pepper. Cover tightly with foil.
  5. Bake in the preheated oven for 20 minutes. Remove foil. Gently stir the orzo underneath, and swirl in remaining pesto. Sprinkle mozzarella and Parmesan on top.
  6. Bake uncovered until the top is lightly golden and orzo is tender, 10 to 15 minutes more. Let the dish rest for 5 to 10 minutes before serving. If desired, garnish with sweety drop peppers.

Nutrition

Calories: 414kcalCarbohydrates: 57gProtein: 18gFat: 14gSaturated Fat: 4gCholesterol: 13mgSodium: 541mgFiber: 4gSugar: 5g

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