Summer veggie bake
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
US
fresh corn
2
garlic powder
1 tsp
lemon juice
1
low fat milk
1 cup
low sodium chicken broth
1.5 cups
onion powder
1 tsp
orzo
1 cup
panko
0.5 cup
paprika
1 tsp
parmigiano reggiano
0.25 cup
parsley
0.25 cup
black pepper
1 tsp
cooked rotisserie chicken
1
shredded mozzarella
0.25 cup
tomatoes
3
courgettes
8 oz
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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