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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
