Pesto Zucchini and Corn Orzo Casserole

Steps

1. 1

   Toss the sliced zucchini with a little salt in a bowl and let stand for 10 to 15 minutes to draw out moisture.

   Start 15-minute timer
2. 2

   Pat the zucchini dry with paper towels.

3. 3

   Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Lightly grease a 3-quart 9x13-inch or similarly sized baking dish.

4. 4

   Add the dry orzo, chicken bone broth, frozen corn, minced garlic, olive oil, and half of the pesto to the prepared baking dish.

5. 5

   Stir the mixture well to ensure the orzo is distributed evenly across the bottom of the dish.

6. 6

   Place the zucchini half-moons on top of the orzo mixture in a single layer; do not stir the zucchini into the liquid.

7. 7

   Drizzle the zucchini lightly with the remaining olive oil and season with freshly ground black pepper.

8. 8

   Cover the baking dish tightly with aluminum foil.

9. 9

   Bake in the preheated oven for 20 minutes.

   Start 20-minute timer
10. 10

    Remove the foil. Gently stir the orzo underneath the zucchini layer and swirl in the remaining pesto.

11. 11

    Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.

12. 12

    Bake uncovered until the cheese is melted, the top is lightly golden, and the orzo is tender, about 10 to 15 minutes more.

    Start 15-minute timer
13. 13

    Let the casserole rest for 5 to 10 minutes before serving. If desired, garnish with sweety drop peppers.

    Start 10-minute timer