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Summer Veggie Bake
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Description
Fresh zucchini and tomato with a crunchy panko layer tops a creamy orzo mixed with chicken, fresh corn, lemon and spices
Ingredients
- FOR THE ORZO:
- 1 cup Low Fat Milk (1%)
- 1-½ cup Low Sodium Chicken Broth
- 1 cup Orzo
- 1 whole Rotisserie Chicken, Chicken Meat Removed And Shredded
- ¼ cups Shredded Mozzarella Cheese
- ¼ cups Shredded Parmesan Cheese
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 whole Lemon, Juiced
- 2 ears Corn, Kernels Cut Off The Cob
- ¼ cups Parsley, Chopped
- FOR THE VEGGIE TOPPING:
- 8 ounces, weight Zucchini, Sliced Into 1/4 Inch Slices
- 3 whole Tomatoes, Sliced Into 1/4 Inch Slices
- ½ cups Panko
- 1 teaspoon Garlic Powder
- 1 teaspoon Pepper
- Olive Oil Cooking Spray
Preparation
1. Preheat the oven to 400 F. In a medium saucepan, add milk and chicken broth and bring to a boil. Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 minutes.
2. Meanwhile, mix chicken, cheese, spices, lemon juice, corn kernels and parsley in a large bowl. Add the orzo and stir until evenly distributed.
3. Pour out orzo mixture into an 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
4. Sprinkle panko, garlic powder and pepper over the veggies. Spray the panko evenly with olive oil cooking spray.
5. Place dish in the oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
6. Serve immediately. Enjoy!
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