Summer veggie bake

Name: Summer veggie bake
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh corn; 1 tsp garlic powder; 1 lemon juice; 236 ml low fat milk; 354 ml low sodium chicken broth; 1 tsp onion powder; 150 g orzo; 30 g panko; 1 tsp paprika; 25 g parmigiano reggiano; 15 g parsley; 1 tsp black pepper; 1 cooked rotisserie chicken; 28 g shredded mozzarella; 3 tomatoes; 226.8 g courgettes

A delicious Summer Veggie Bake recipe that is perfect for The Fourth Of July, providing 25% of your daily requirements of vitamins and minerals. This main course dish is a tasty combination of ears of corn, milk, and paprika, taking around 45 minutes to prepare and cook.

Ingredients

fresh corn

garlic powder

1 tsp

lemon juice

low fat milk

236 ml

low sodium chicken broth

354 ml

onion powder

1 tsp

orzo

150 g

panko

30 g

paprika

1 tsp

parmigiano reggiano

25 g

parsley

15 g

black pepper

1 tsp

cooked rotisserie chicken

shredded mozzarella

28 g

tomatoes

courgettes

226.8 g

Method

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.Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley.
Add mixture to the orzo and stir until evenly distributed.
Pour out orzo mixture into a 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
Sprinkle panko, garlic powder and pepper over the veggies.Spray the panko evenly with olive oil cooking spray.
Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
Serve immediately. Enjoy!

Nutrition:

605 kcal

Carbs

54 g

Fat

18 g

Protein

58 g

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