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cheesy chicken tortilla cups, guacamole
crabcakes, corn on the cob
crockpot chicken and noodles
Greek shrimp salad
Asian pulled pork sandwiches. edamame succotash
biscuit chicken pot pie, salad
hoisin glazed pork tenderloin, brown rice, broccoli

Friday, April 15, 2011

Recipe Swap: Orzo and Squash Gratin

Squash Orzo BakeFor this swap, I got my recipe from the same person from the last swap, Spicy Artichoke and Sun-Dried Tomato Pasta. I really loved the pasta dish and this dish was equally as good. C was not thrilled about the zucchini and squash, but he ate it anyhow, so that is a very good sign. I am going to try it in the future with other vegetables, any ideas? I bet it would be fantastic with tomatoes, but C doesn't like those either.  My changes are in italics.
Squash Orzo Bake

¾ cup whole wheat orzo (I used regular orzo)
3 squash, sliced
3 zucchini, sliced
1 small onion, diced
1 teaspoon red pepper flakes (optional)
¼ cup veggie stock (I used chicken stock)
olive oil for sautéing
1 cup grated cheese (depending on my mood I use feta, cheddar or a parmesan/romano blend) (I used cheddar)
½ cup bread crumbs (I used a couple tablespoons)
salt and pepper to taste

Preheat oven to 350.

Start by cooking orzo until almost but not quite al dente, about 6 to 7 minutes.

Sauté diced onion in olive oil until translucent, add garlic, red pepper flakes, squash and zucchini, and continue to sauté until tender.

Mix together orzo, veggies, cheese (reserving ¼ cup) and stock until evenly combined, then pour into a casserole dish and top with bread crumbs and remaining cheese. Bake until bubbling and golden brown on top, about 30 minutes.
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3 comments:

Delia said...

I can never figure out what to do with orzo - this looks great. I agree, tomatoes would be good. Yum.

Marianne said...

Try it with roasted carrots!! I add in some lemon pepper and garlic....YUMMM!

Sherri said...

yummy! This looks great!

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