Description
This One Pan Baked Feta Veggie Orzo is a simple and flavorful Mediterranean-inspired dish combining creamy baked feta with fresh vegetables and tender orzo pasta. Baked together in one pan, it offers a deliciously creamy texture with a hint of garlic, oregano, and chili flakes for a slight kick, perfect for an easy weeknight meal.
Ingredients
Units
Scale
Base Ingredients
- 2 tablespoons 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
Seasonings & Liquids
- 1/2 teaspoon dried oregano
- 1/4 teaspoon chili pepper flakes
- Salt and pepper, to taste
- 1 3/4 cups low sodium vegetable broth (or chicken broth)
- 1/2 cup milk
Cheese & Garnish
- 8 oz feta block
- Optional garnish: lemon wedges, olive oil drizzle, chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Do not squeeze out any liquid from the grated vegetables to keep moisture in the dish.
- Prepare Ingredients in Baking Dish: Drizzle 2 tablespoons of olive oil into a 9×13 inch baking dish. Add uncooked orzo, grated zucchini, grated carrots, finely chopped red onion, minced garlic, dried oregano, chili flakes, salt, and pepper. Pour in the vegetable broth and milk. Mix everything gently to combine evenly.
- Add Feta Block: Create a small well in the center of the mixture and place the whole block of feta inside. Drizzle the feta with a little olive oil and freshly ground black pepper.
- Bake the Dish: Place the baking dish in the preheated oven and bake uncovered for 25 minutes until the orzo is cooked and the feta is tender.
- Mix to Combine: Remove the dish from the oven and immediately stir the mixture thoroughly to combine the feta with the orzo and vegetables. Although it may look watery at first, continued mixing will create a creamy consistency.
- Serve: Serve warm, garnished with lemon wedges, an extra drizzle of olive oil, and chopped fresh parsley if desired.
Notes
- Do not press or squeeze excess liquid from the grated vegetables as it helps keep the orzo moist and flavorful.
- Using low sodium broth allows better control of salt levels in the dish.
- The feta can be swapped for a similar salty cheese if desired, but traditional feta yields the best texture and flavor.
- This recipe serves 6, perfect for family meals or leftovers.
- For a spicier version, increase chili flakes to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg
