Summer Veggie Bake
By: Meagan Meyer
Published: Sunday, July 27, 2014 - 12:12pm

Ingredients




FOR THE ORZO:
1 cup orzo
1 cup Low Fat Milk (1%)
1½ cups Low Sodium Chicken Broth
1 TSP Pepper
1 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Paprika
¼ cup parsley, chopped
1 Lemon, Juiced
1 rotisserie chicken, chicken meat removed and shredded
2 ears of corn, kernels cut off the cob
¼ cup Shredded Mozzarella Cheese
¼ cup Shredded Parmesan Cheese
FOR THE TOPPING:
1 Zucchini (8 oz), sliced into ¼ inch slices
3 tomatoes,sliced into ¼ inch slices
½ cup panko
1 TSP Garlic Powder
1 TSP Pepper
Olive Oil Cooking Spray

Preparation

1 Preheat the oven to 400 degrees Fahrenheit. 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 min. 2 Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley. Add mixture to the orzo and stir until evenly distributed. 3 Pour out orzo mixture into a 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 in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown. 6 Serve immediately. Enjoy!

About

Fresh zucchini and tomato with a crunchy panko layer tops a creamy orzo mixed with chicken, fresh corn, lemon and spices