Baked Orzo with Zucchini - Yoga Journal

Baked Orzo with Zucchini



This simple dish comes together in minutes and calls for a light soup or tossed green salad and hot Italian bread with olive oil for dunking. It also makes a great buffet party dish, as it can feed a group when served with other fare.

  • servingServings


  • 2 cups dried tri-colored or plain orzo
  • 2 Tbs. olive oil
  • 2 tsps. minced garlic
  • 1 large leek, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 cup chunky marinara sauce
  • Salt and freshly ground black pepper to taste
  • 2 cups shredded, low-fat mozzarella
  • Pizza or Italian spice mix to taste
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 400F. Lightly oil heatproof baking dish.
  2. Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.
  3. Meanwhile, heat oil in skillet over medium heat and sauté garlic, leeks and zucchini slices for about 10 minutes, stirring often.
  4. Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese.
  5. Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella.
  6. Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.

Wine Suggestions

The Russian River Valley is an important wine-growing sub-region of Sonoma County, California. One winery there is named for the function its building had at the turn of the 19th century: The Hop Kiln Winery. Try the Hop Kiln Winery Russian River Valley Primitivo Vineyard Zinfandel.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 440
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 25 mg
  • Fat Content: 18 g
  • Fiber Content: 4 g
  • Protein Content: 20 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 780 mg