Name: Pesto Zucchini and Corn Orzo Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
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

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.

1 hr total 15 min prep 30 min cook 4 414 cal

Instructions

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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 9x13 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.