This one-pan baked vegetable orzo is a flavorful, hassle-free vegetarian casserole featuring tender Mediterranean vegetables and orzo pasta baked together for perfect texture.
Using a single pan makes cleanup effortless, ideal for busy weeknights when you want a healthy, satisfying meal with minimal effort.
The fresh herbs and lemon juice brighten the dish, delivering authentic Mediterranean flavors that complement the vegetables and pasta.
Why You’ll Love This Recipe
- Baking orzo with vegetables allows the pasta to absorb rich flavors from the broth and herbs while becoming perfectly tender.
- Using a single pan simplifies preparation and cleanup, making it convenient for home cooks.
- Fresh lemon juice and a sprinkle of Parmesan add brightness and depth to the finished dish.
One-Pan Mediterranean Baked Vegetable Orzo
This easy one-pan baked vegetable orzo combines Mediterranean vegetables, herbs, and orzo pasta in a savory, comforting casserole that’s perfect for a weeknight meal.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 medium zucchini, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 cup cherry tomatoes, halved
- 1 cup orzo pasta (about 6 ounces)
- 1 3/4 cups vegetable broth (440 ml), preferably low sodium
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Prepare vegetables and sauté aromatics Preheat oven to 375°F (190°C). In a large ovenproof skillet or baking dish, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add vegetables and orzo Stir in the diced zucchini, red bell pepper, halved cherry tomatoes, and orzo pasta. Cook, stirring occasionally, for 2 minutes to combine flavors.
- Add broth and seasonings Pour in the vegetable broth, then sprinkle in dried oregano, thyme, salt, and black pepper. Stir to mix well. Bring the mixture to a gentle simmer on the stovetop.
- Bake the casserole Transfer the skillet or cover the baking dish with foil and place in the preheated oven. Bake for 25 to 30 minutes, or until orzo is tender and liquid is absorbed.
- Finish and serve Remove from oven and stir in fresh lemon juice and chopped parsley. Sprinkle with grated Parmesan and feta cheese if using. Let sit for 5 minutes before serving.
Helpful Tips
- Use an ovenproof skillet (like cast iron or oven-safe nonstick) to go seamlessly from stovetop to oven.
- If you don’t have fresh parsley, substitute with 1 teaspoon dried parsley or fresh basil for a different herbaceous note.
- For a vegan version, omit the cheeses or use vegan alternatives.
- To ensure even cooking, stir the orzo mixture once halfway through baking if possible.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the pasta.
Do not freeze baked orzo casserole as the texture may degrade.
Frequently Asked Questions
Can I use other vegetables in this baked orzo?
Yes, you can swap or add vegetables like eggplant, mushrooms, or spinach depending on your preference and what you have on hand.
Do I need to pre-cook the orzo before baking?
No, the orzo cooks fully in the broth during baking, so no pre-cooking is needed.
How can I make this gluten-free?
Replace regular orzo with a gluten-free pasta or a grain like quinoa, adjusting the liquid amount as needed.
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