Description
This vibrant One Pan Baked Feta Veggie Orzo combines creamy baked feta with fresh grated vegetables and tender orzo pasta, all cooked together in a single baking dish for an effortless, wholesome meal. Brightened with hints of oregano and chili flakes, and finished with a fresh lemon and olive oil drizzle, this dish makes a perfect weeknight dinner or a delightful side.
Ingredients
Scale
Vegetables & Aromatics
- 1 large zucchini, grated
- 1 medium carrot, grated
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
Main Ingredients
- 2 tablespoons olive oil
- 2 cups dry orzo (uncooked)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili pepper flakes
- Salt and pepper, to taste
- 1¾ cups low sodium vegetable broth (or chicken broth)
- 1/2 cup milk
- 8 ounces feta block
Optional Garnish
- Lemon wedges
- Olive oil drizzle
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the orzo and feta mixture.
- Prepare Baking Dish: Drizzle 2 tablespoons of olive oil into a 9×13 inch baking dish to coat the base and prevent sticking.
- Mix Ingredients: Add the uncooked orzo, grated zucchini, grated carrot, finely chopped red onion, minced garlic, dried oregano, chili pepper flakes, salt, and pepper to the baking dish. Pour in the vegetable broth and milk, then mix everything gently to combine without squeezing out the vegetable liquids.
- Add Feta: Create a small well in the center of the mixture and place the whole block of feta there. Drizzle a little olive oil and sprinkle some black pepper on top of the feta.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes until the orzo is cooked and the feta is soft and golden on top.
- Mix and Serve: Remove from the oven and immediately stir the feta into the orzo and veggies until the dish becomes creamy and well combined. The mixture may seem watery at first, but keep mixing until smooth.
- Garnish and Enjoy: Serve hot with lemon wedges, an additional drizzle of olive oil, and chopped fresh parsley if desired.
Notes
- Do not squeeze out any liquid from the grated veggies to keep the dish moist.
- The dish may look watery right after baking; thorough mixing with the baked feta will create a creamy texture.
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- For added protein, consider stirring in some cooked chickpeas before baking.
- Adjust chili flakes according to your preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
