Vegetarian night tonight, with an orzo pasta and vegetable casserole!

Orzo is a small, rice shaped pasta. I found it in the bulk bin at the store, for cheaper than boxes in the pasta isle.

I used my food processor to make this dish fast and easy. First, I put a 2 ounce piece of pecorino romano cheese in the processor. 

Process it until finely grated. Transfer to a bowl. 

Next, add 1 shallot and 2 garlic cloves (or one really huge one!).

Pulse until finely chopped. 

Add 1 cup orzo pasta to a greased baking dish. 

Add half the cheese, 1 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the shallot mixture. 

Stir to combine and spread into an even layer.

Switch the processor blade to the slicing disk, and slice one zucchini and one yellow squash. 

Shingle the slices over the orzo pasta, and add halved cherry or grape tomatoes. 

Carefully pour over 1 3/4 cup chicken broth. I use better than bouillon chicken broth base, dissolved in water. 

Bake at 425 for 20 minutes. 

Remove from the oven and switch the oven to broil. 

Sprinkle casserole with the remaining cheese.

Broil on the upper middle rack, watching carefully, until cheese is melted, 2 to 5 minutes. Sprinkle with a tabelspoon of minced fresh basil.

Cool 10 minutes before serving.

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