Description
This One Pan Baked Feta Veggie Orzo is a delicious and easy dinner recipe packed with fresh vegetables, creamy feta, and orzo pasta baked to perfection. Perfect for a healthy and satisfying weeknight meal.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2 cups dry orzo (uncooked)
- 1 large zucchini, grated
- 1 medium carrot, grated
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp chili pepper flakes
- Salt and pepper to taste
- 1 3/4 cups low sodium vegetable broth (or chicken broth)
- 1/2 cup milk
- 8 oz feta block
- Optional garnish: lemon, olive oil, chopped fresh parsley
Instructions
- Preheat your oven to 350℉.
- Do not squeeze out any liquids from the grated vegetables.
- In a 9×13 inch baking dish, add the olive oil, orzo, zucchini, carrots, onion, garlic, dried oregano, chili flakes, salt, pepper, broth, and milk.
- Mix everything to combine.
- Form a well in the center and place the feta block into it. Drizzle the feta with olive oil and sprinkle with black pepper.
- Bake uncovered for 25 minutes.
- Remove from the oven and mix thoroughly to combine everything. The dish may look watery at first, but continue mixing until it becomes smooth and creamy.
- Serve with lemon wedges and a drizzle of olive oil, garnished with chopped fresh parsley if desired.
Notes
- Do not squeeze moisture out of the vegetables — it helps create a creamy sauce.
- Use vegetable broth for a vegetarian option or chicken broth for added flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg