Description
This Easy Zucchini Orzo Casserole is a flavorful, creamy, one-pan vegetarian main-course or satisfying side-dish. It combines tender orzo pasta, fresh zucchini, and melty cheese with aromatic thyme for a comforting and simple weeknight meal. With minimal prep and hands-off baking, it’s a perfect choice for busy families or potlucks.
Ingredients
Units
Scale
Produce
- 1 cup chopped onion
- 4 cups cubed zucchini
- 2 teaspoons minced fresh thyme
Pantry & Oils
- 2 tablespoons olive oil
- 1 1/2 cups dried orzo
Dairy
- 1 cup half-and-half
- 1/2 cup grated cheddar cheese (divided)
- 1/2 cup grated fontina or Havarti cheese (divided)
Broth & Seasonings
- 3 cups vegetable or chicken broth
- Kosher salt and freshly ground pepper, to taste
Instructions
- Preheat and Prepare Dish – Preheat your oven to 375°F (190°C) and lightly spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- Sauté Onions and Orzo – In a very large skillet, heat the olive oil over medium-high heat. Add chopped onions and sauté for about 2 minutes until they become tender. Add the dried orzo and stir for another minute, ensuring the orzo is well coated with oil and onions.
- Add Liquids and Simmer – Pour in the vegetable or chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the half-and-half and return to a simmer. Cover the skillet, lower the heat, and cook gently for about 8 minutes, stirring occasionally, until the orzo is almost tender and has absorbed most of the liquid but is still slightly loose.
- Add Zucchini, Thyme, and Cheese – Stir in the cubed zucchini and minced thyme. Gradually add half of each cheese, sprinkling in batches and stirring after each addition until the cheese has melted into the mixture.
- Transfer to Baking Dish – Pour the mixture into the prepared baking pan, spreading evenly. Sprinkle the remaining 1/4 cup of cheddar and 1/4 cup of fontina or Havarti over the top of the casserole.
- Bake – Bake in the preheated oven for 15 minutes, until the cheese on top is melted and bubbly.
- Serve – Serve the casserole hot or warm and enjoy the creamy texture and rich flavors.
Notes
- Substitute fontina or Havarti with mozzarella for a milder flavor.
- For a gluten-free version, use gluten-free orzo or short pasta.
- Add a pinch of red pepper flakes for a touch of heat.
- Use either vegetable broth for a vegetarian version or chicken broth for more flavor.
- Make ahead: Assemble, refrigerate, and bake just before serving.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Sugar: 3g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
