Oodles of Orzo Zucchini Bake

By Hklbrries

Ingredients

• 1 cup dried orzo pasta (6 ounces)
• 1 tablespoon extra-virgin olive oil, divided
• 1/2 small onion, cut into 1/4-inch pieces (1/2 cup)
• 1 medium zucchini (about 9 ounces), unpeeled and shredded (1 1/2 cups)
• 2 large eggs
• 1 cup coarsely chopped cooked chicken (6 ounces)
• 1 cup shredded reduced-fat Italian blend cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch ground nutmeg

Details

Servings 5

Preparation

Step 1

Preheat oven to 350 F. Lightly oil or coat and 8-inch-square baking pan with nonstick cooking spray and set aside.

Cook orzo according to package directions. Drain and transfer to a large bowl.

Meanwhile, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until softened, about 7 minutes. Increase heat to medium-high; add remaining 1/2 tablespoon oil and zucchini. Cook, stirring frequently, until tender, about 5 minutes.

Stir cooked vegetables, eggs, chicken, 1/2 cup Italian-blend cheese, Parmesan cheese, salt, pepper and nutmeg into orzo. Spread mixture evenly in prepared pan, top with remaining 1/2 cup Italian blend cheese and bake about 15 minutes, until cheese melts and casserole is thoroughly heated.

Nutrition Information:
Per serving
360 calories
13 g fat
380 mg sodium
33 g carbohydrates
2 g fiber
29 g protein