Baked Feta Veggie Orzo Recipe

If you love fuss-free, flavor-packed meals that come together in one go, you’re in for a treat with this Baked Feta Veggie Orzo Recipe. I absolutely love how this dish packs creamy feta, tender veggies, and perfectly cooked orzo all baked together—making it a lifesaver for busy weeknights or effortless weekend dinners. Trust me, once you try this, you’ll wonder how you ever lived without it.

this Recipe

Ingredients You’ll Need

This Baked Feta Veggie Orzo Recipe uses simple, fresh ingredients that combine beautifully to create a creamy, comforting meal. I recommend using the freshest veggies you can find and a good-quality feta for the best flavor.

• Olive oil: Adds richness and helps everything bake up with a beautiful golden touch.
• Dry orzo: This tiny pasta shapes cooks up soft and slightly chewy—perfect for soaking up that feta sauce.
• Zucchini (grated): Keeps the dish light and adds a subtle freshness without overpowering the creamy texture.
• Carrot (grated): Brings a subtle sweetness and extra nutrients to the mix.
• Red onion (finely chopped): Provides a mild pungency and a bit of crunch to the bake.
• Garlic (minced): Because, well, garlic just makes everything better!
• Dried oregano: Classic herb for Mediterranean flavor that pairs perfectly with feta.
• Chili pepper flakes: Just a pinch to add a gentle warmth without overpowering the dish.
• Salt and pepper: Adjust to taste for seasoning that elevates every bite.
• Low sodium vegetable broth: I like this better than water since it adds depth of flavor without too much salt.
• Milk: Helps create a creamy texture when baked with the feta.
• Block of feta cheese: The star—baked until soft and spreadable, it seasons and sauces everything beautifully.
• Optional garnishes (lemon, olive oil, fresh parsley): Brighten up the dish with a squeeze of lemon or fresh herbs before serving.

Variations

I love making this Baked Feta Veggie Orzo Recipe my own by switching up the veggies or adding extras. It’s super versatile, so don’t be shy to get creative with what you have on hand.

• Variation: I’ve swapped in cherry tomatoes for a juicy burst, which makes the sauce even more luscious as they roast down into the feta.
• Vegetarian swap: This recipe is already vegetarian-friendly, but you could easily add cooked chickpeas or white beans for extra protein.
• Spice kick: If you love heat, bump up the chili flakes or add a dash of smoked paprika for a smoky depth I can’t resist.
• Seasonal twists: Try adding spinach or kale at the end of baking to sneak in some greens without any extra effort.

How to Make Baked Feta Veggie Orzo Recipe

Step 1: Prep and Assemble Your Ingredients

Preheat your oven to 350°F. I usually grate the zucchini and carrot directly into a bowl to save time. No need to squeeze out any liquid from the veggies—the moisture actually helps the orzo cook perfectly. Then, in a roomy 9×13 inch baking dish, drizzle the olive oil and add the uncooked orzo, grated veggies, finely chopped onion, minced garlic, dried oregano, chili flakes, salt, and pepper. Pour in your vegetable broth and milk, then stir everything together gently to combine.

Step 2: Add the Feta and Bake

Make a little well in the center of your orzo-veggie mixture and nestle the whole block of feta right in there. Drizzle a little olive oil over the top of the feta, and sprinkle some freshly cracked black pepper. Pop the dish into the oven and bake uncovered for 25 minutes. Your kitchen will start smelling amazing as the feta softens and the orzo starts absorbing the broth.

Step 3: Stir and Serve

When you take the dish out of the oven, the mixture may look a little liquidy at the bottom—and that’s totally normal. Don’t worry! Immediately stir everything together thoroughly—the feta melts into the liquid, turning it into a creamy sauce that clings to each bite of orzo and veggies. Serve it warm, adding lemon wedges, an extra drizzle of olive oil, and fresh parsley if you like. I promise you, this one pan baked feta veggie orzo recipe is pure comfort in every forkful.

How to Serve Baked Feta Veggie Orzo Recipe

Garnishes

I’m a big fan of keeping it simple but bright on the garnish front. A generous squeeze of fresh lemon juice at the end adds a lovely zesty lift that cuts through the richness. I usually drizzle a little more high-quality olive oil and sprinkle on chopped fresh parsley—it not only looks pretty but adds a fresh herbal note that I find irresistible.

Side Dishes

This Baked Feta Veggie Orzo Recipe is hearty enough to stand alone, but if you want to round out the meal, I like pairing it with a crisp green salad or roasted lemon garlic asparagus. Sometimes, I keep it Mediterranean-themed with warm pita and a simple cucumber tomato salad on the side.

Creative Ways to Present

For special occasions, I’ve served this orzo in cute little ramekins for individual portions, topped with a sprig of fresh thyme or oregano. It makes it feel a little fancy without extra effort. Another fun twist is to add edible flowers or microgreens as a delicate garnish to wow guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. Because the feta sauce is so creamy, the orzo stays nicely moist and reheats well without drying out – just give it a quick stir before storing.

Freezing

While I haven’t personally frozen this exact dish, orzo can get a bit mushy after freezing and thawing. If you want to freeze, I recommend freezing the baked feta portion separately and cooking fresh orzo when you’re ready to eat.

Reheating

To reheat, I warm this up gently on the stovetop over low heat, stirring occasionally. If the orzo seems a bit dry, a splash of milk or broth helps bring back the creamy texture I love so much.

FAQs

Final Thoughts

This Baked Feta Veggie Orzo Recipe has quickly become one of my favorite weeknight dinners—it’s cozy, creamy, packed with veggies, and so hands-off that I actually look forward to making it. Sharing this with friends always earns me rave reviews because it’s just that good. I hope after you try it, it earns a permanent spot in your recipe rotation, too. So grab those fresh veggies and a block of feta, and get ready to wow your taste buds without the fuss!

Baked Feta Veggie Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 70 reviews

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This One Pan Baked Feta Veggie Orzo is a delicious, easy-to-make Mediterranean-inspired dish featuring tender orzo pasta baked with fresh grated zucchini, carrot, and red onion, combined with creamy feta cheese. The dish is infused with garlic, oregano, and a hint of chili flakes for a warm, savory flavor, all baked together in one dish for minimal cleanup and maximum taste. Perfect for a quick weeknight dinner or a flavorful side dish.

---

Ingredients

Scale 1x2x3x

Base & Vegetables

• 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
• 1¾ 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat Oven: Preheat your oven to 350℉ (175°C). Do not squeeze any excess liquid out of the grated vegetables to keep moisture in the final dish.
2. Combine Ingredients: In a 9×13 inch baking dish, add 2 tablespoons of olive oil, the uncooked orzo, grated zucchini, grated carrot, finely chopped red onion, minced garlic, dried oregano, chili pepper flakes, salt, and pepper. Pour in the vegetable or chicken broth and milk. Mix everything thoroughly to combine all the ingredients evenly.
3. Add Feta: Create a small well or indentation in the middle of the mixture and place the whole feta block into it. Drizzle the feta with a little olive oil and freshly ground black pepper for extra flavor.
4. Bake the Dish: Place the baking dish in the preheated oven and bake for 25 minutes. The orzo will cook by absorbing the liquid, and the feta will soften and bake to a creamy texture.
5. Mix and Serve: After removing the dish from the oven, immediately stir everything together thoroughly to incorporate the melted feta into the orzo and vegetables. Although some liquid may be present at the bottom, mixing will create a smooth, creamy consistency. Serve with optional lemon wedges, a drizzle of olive oil, and chopped fresh parsley if desired.

---

Notes

• Do not squeeze out the liquid from the grated vegetables; it adds moisture to the dish.
• Use low sodium broth to control the saltiness, especially since feta is naturally salty.
• Feel free to substitute milk with a plant-based alternative for a dairy-free version, although it may slightly change the texture.
• This recipe can be made vegetarian; use vegetable broth instead of chicken broth.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the oven.

---

Nutrition

• Serving Size: 1 serving (approximately 1 cup)
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 520 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 20 mg