Baked Orzo with Tomatoes, Zucchini, and Basil

This colorful Baked Orzo with Tomatoes, Zucchini, and Basil is a comforting Mediterranean-inspired dish made with tender orzo, juicy tomatoes, fresh zucchini, garlic, herbs, and plenty of fresh basil. Serve it as a vegetarian main dish or alongside grilled chicken, salmon, or shrimp.

Servings: 6
Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: About 50 minutes

 Ingredients

• 1½ cups dry orzo pasta
• 2 medium zucchini, diced
• 2 cups cherry or grape tomatoes, halved
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups vegetable or chicken broth
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes, optional
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup fresh basil leaves, chopped
• 1 tablespoon fresh lemon juice, optional

 Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

2. Prepare the Vegetables

Heat the olive oil in a large skillet over medium heat.

Add the diced zucchini and onion. Cook for 4–5 minutes, stirring occasionally, until they begin to soften.

Add the garlic and cook for another 30 seconds, until fragrant.

Remove from the heat.

3. Combine the Ingredients

Add the dry orzo to the prepared baking dish.

Stir in the cooked zucchini and onion mixture, tomatoes, Italian seasoning, oregano, salt, black pepper, and red pepper flakes.

Pour in the broth and stir well to combine.

4. Bake

Cover the baking dish tightly with foil.

Bake for 25 minutes.

Carefully remove the foil and stir the orzo. Most of the liquid should be absorbed, and the pasta should be becoming tender.

5. Add the Cheese

Sprinkle the mozzarella and Parmesan evenly over the top.

Return the dish to the oven, uncovered, and bake for another 8–10 minutes, until the cheese is melted and lightly golden.

If desired, broil for 1–2 minutes for a more golden, bubbly top. Watch carefully to prevent burning.

6. Finish with Basil

Remove the baked orzo from the oven and let it rest for 5 minutes.

Stir in or sprinkle with fresh basil and add a squeeze of fresh lemon juice, if desired.

Serve warm and enjoy!

 Recipe Tips

• Check the orzo near the end of baking. Different brands may absorb liquid at slightly different rates.
• If the orzo looks dry before becoming tender, stir in a splash of hot broth and continue baking.
• Fresh basil is best added at the end to preserve its bright flavor.
• Cut the zucchini into small, even pieces so it cooks evenly.
• For a creamier texture, stir in ¼ cup heavy cream or cream cheese before adding the cheese topping.

 Serving Suggestions

Serve this baked orzo with:

• Grilled chicken
• Baked salmon
• Garlic shrimp
• Greek-style chicken
• A fresh cucumber salad
• Crusty garlic bread
• A simple green salad

 Delicious Variations

Mediterranean Version

Add:

• ½ cup crumbled feta cheese
• ¼ cup sliced Kalamata olives
• Extra oregano
• A squeeze of lemon juice

High-Protein Version

Add 2 cups cooked shredded chicken or cooked ground turkey before baking.

Extra Vegetable Version

Add chopped spinach, bell peppers, mushrooms, or eggplant.

Vegan Version

Use vegetable broth and replace the mozzarella and Parmesan with your favorite plant-based cheese.

Spicy Version

Add extra red pepper flakes or a finely chopped chili pepper.

 Nut Information

This recipe is naturally nut-free and contains no intentional:

• Peanuts
• Almonds
• Walnuts
• Pecans
• Cashews
• Pistachios
• Hazelnuts
• Other tree nuts

Always check labels on packaged ingredients, especially broth, cheese, and seasoning blends, if preparing the dish for someone with a severe nut allergy or other food allergies.

Allergen Information

This recipe contains gluten because of the orzo pasta and contains dairy if prepared with mozzarella and Parmesan cheese.

 Q&A

Can I use another type of pasta?

Yes, but cooking times and liquid amounts may change. Small pasta shapes such as ditalini or small shells work best.

Can I make this ahead of time?

Yes. You can prepare the vegetable mixture ahead of time and refrigerate it. For the best texture, combine with the orzo and broth just before baking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

How do I reheat baked orzo?

Reheat in the microwave or in a covered baking dish at 350°F (175°C) until hot. Add a small splash of broth or water if the pasta has become dry.

Can I freeze it?

Yes. Allow the baked orzo to cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Can I use canned tomatoes?

Yes. Use about 1½ to 2 cups drained diced tomatoes if fresh tomatoes are unavailable.

Is this a vegetarian recipe?

Yes, when made with vegetable broth and vegetarian-friendly cheese.

Tender baked orzo, juicy tomatoes, fresh zucchini, melted cheese, and fragrant basil make this an easy, comforting meal the whole family can enjoy!