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Baked Orzo with Zucchini




Source of Recipe


BBR


Recipe Introduction


Vegetarian Times, September 2002
Serves 6; 30 minutes or fewer

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


List of Ingredients




2 zucchini, thinly sliced
2 cups dried tri-colored or plain orzo
2 Tbs. olive oil
2 tsp. minced garlic
1 large leek, 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
1/2 cup grated Parmesan cheese

Recipe



1. Preheat oven to 400F. Lightly oil heat-proof baking dish.

2. Heat water in covered saucepan. When at a rapid bowl, 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.

PER SERVING: 410 CAL