Summer Veggie Bake
Ingredients
FOR THE ORZO:
1 cup orzo
1 cup Low Fat Milk (1%)
1½ cups Low Sodium Chicken Broth
1 TSP Pepper
1 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Paprika
¼ cup parsley, chopped
1 Lemon, Juiced
1 rotisserie chicken, chicken meat removed and shredded
2 ears of corn, kernels cut off the cob
¼ cup Shredded Mozzarella Cheese
¼ cup Shredded Parmesan Cheese
FOR THE TOPPING:
1 Zucchini (8 oz), sliced into ¼ inch slices
3 tomatoes,sliced into ¼ inch slices
½ cup panko
1 TSP Garlic Powder
1 TSP Pepper
Olive Oil Cooking Spray
Preparation
1
Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, add milk and chicken broth and bring to a boil. Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 min.
2
Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley. Add mixture to the orzo and stir until evenly distributed.
3
Pour out orzo mixture into a 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
4
Sprinkle panko, garlic powder and pepper over the veggies.Spray the panko evenly with olive oil cooking spray.
5
Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
6
Serve immediately. Enjoy!
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About
Fresh zucchini and tomato with a crunchy panko layer tops a creamy orzo mixed with chicken, fresh corn, lemon and spices
Yield:
4 servings
Added:
Sunday, July 27, 2014 - 12:12pm
