Next Post
Sweet and Spicy Sesame Meatball Bowl with Mango Cucumber Salad.
This post may contain affiliate links, please see our privacy policy for details.
Nothing’s better (or easier) than this One Pan Corn and Zucchini Pesto Orzo Casserole with crispy, crunchy cheddar on top. Made using healthy vegetables and herbs, this bake is so darn easy, and so darn delicious. It’s made entirely in one pan and in under an hour. Grab some orzo pasta, plenty of herbs, and all the summer zucchini and corn that you can find. Toss everything together in a baking dish, then add creamy Havarti and sharp cheddar cheese. Bake until the top is crispy and crunchy. Simple, but SO GOOD.
With the abundance of summertime zucchini, corn, and herbs, I’m doing all I can to use everything up before the season ends. I’m overwhelmed with ideas, but that’s a good thing, and very exciting! I love this time of year so much.
Before leaving for Mexico, I was trying to use up some of the herbs we had in the greenhouse. You’re going to hear me say this again and again over the next few weeks, but the amount of basil we have is unreal. So much basil, so lots of basil recipes coming soon!
I thought I would highlight the fresh zucchini and corn with this recipe. It’s the perfect all-in-one dinner and it takes no time to prepare.
Ingredients
- Zucchini or yellow summer squash
- Extra virgin olive oil
- Garlic, chopped
- Shallot
- Fresh thyme leaves
- Italian seasoning
- Kosher salt and black pepper
- Fresh corn
- Chili flakes
- Dry orzo pasta
- Basil pesto
- Havarti or mozzarella cheese
- Shredded sharp cheddar cheese
- Fresh basil
The background
Do you guys remember the caprese bake I made a while back? While that dish inspired this one. I LOVED that method of cooking orzo in the same pan as everything else. Not only is it super easy, but the orzo ends up tasting even more delicious because it becomes infused with the flavors of the dish.
I wanted to take that cooking method and apply it to this recipe, just switch up the flavors and summery ingredients.
The details
The recipe starts and ends in the same baking dish.
I like to use a mix of zucchini and yellow summer squash, but you can use either/or for this dish. Give them a nice thin slice, then toss with olive oil, garlic, shallots, fresh thyme, and some Italian seasoning.
Roast the zucchini to help remove the water and get the cooking process moving along.
When the zucchini is ready, add the corn, the orzo, the basil pesto, and some chili flakes for a little heat.
Toss everything together, then pour over the water, so simple. The water cooks the pasta just as if we’d boiled it on the stove. Once the water is in, bake another 10 minutes or so. Allow the water to cook into the pasta, then stir, and sprinkle over the cheese. Now finish baking!
Finish it up and eat
When the sauce is bubbling and the cheese has melted, pull the pan out. If there’s a lot of oil on top from the jar of pesto, just drain that off and save it for dipping with bread (YUMMM).
Top with plenty of fresh basil and that’s literally it. SO SIMPLE, SO DELICIOUS! And I love that there’s basically no prep or extra dishes.
Simple but delicious really is the key! Especially during these fun summer days.
Looking for other easy summer bakes? Here are my favorites:
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Creamy Sun-Dried Tomato Chicken Pasta
4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
Lastly, if you make this One Pan Corn and Zucchini Pesto Orzo Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easiest One Pan Corn and Zucchini Pesto Orzo Casserole
Servings: 6
Calories Per Serving: 737 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 zucchini or yellow summer squash, sliced
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Italian seasoning
- kosher salt and black pepper
- 2 cups fresh corn
- chili flakes
- 1 pound dry orzo pasta
- 1 jar (8 ounce) basil pesto
- 3/4 cup shredded Havarti or mozzarella cheese
- 3/4 cup shredded sharp cheddar cheese
- 1/3 cup fresh basil
Instructions
- 1. Preheat the oven to 400° F.2. In a 9×13 inch baking dish, combine the zucchini, olive oil, garlic, shallots, thyme, Italian seasoning, chili flakes, salt, and pepper. Roast 15 minutes. Pull the zucchini out of the oven. To the same pan, add the corn, orzo, and pesto. Pour over 2 1/2 cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.3. Stir the pasta around, then sprinkle over the cheeses. Bake another 10 minutes, until the cheese has melted and the sauce is bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!
This post was originally published on July 11, 2022
My family loves this recipe! For protein, I sometimes add ground Italian sausage (cooked first, then added to the casserole at same time as orzo, corn, and pesto). Other than that minor change, I follow the instructions to a T and it comes out perfect every time!
Hey Hillary,
Happy Sunday! Thanks a lot for making this recipe and your comment. So glad to hear it was enjoyed!
Should have known better than to try another HBH recipe. I’d give it zero stars if that were an option. Hardly any flavor at all in this dish, very watery yet the pasta was not even close to being cooked. The cheese formed into a hard mass at the top of the dish and tasted like rubber. Waaay too much grease- the fact that she says to ‘drain the excess’ should be a warning sign that this dish will not turn out well. It’s just another classic example of the hot slop of grease, fat, and cheese, that she claims is ‘super yummy guys’. Don’t waste your time or money buying all these ingredients, you’ll surely be disappointed.
Sorry to hear this, Paula. Thanks for trying the recipe and sharing your feedback. Have a great weekend!
We love this recipe! We make it regularly and it’s become one of our staples. I’ve even brought it to a party as a side dish! We usually make some sort of chicken on the side but we love this pasta so much!
Hey Mag,
Love to hear it! I appreciate you making this recipe so often and sharing your input! Have the best week ahead! xT
Has anyone added a protein—maybe chicken, to make it a one dish meal?
Hi Lisa! You could definitely add some rotisserie chicken in one this casserole for some added protein! 🙂 xT
Thanks!
I have made this many times and it’s a family favorite. The only thing I do differently is I use onion instead of shallots and only use 1/2 jar of pesto.
Thank you SO much Valerie! I am so glad you loved this orzo recipe! Love to hear that! xT
I thought it was o.k but not great. Tasted like it was lacking something, and a bit too watery, sorry.
Hey Ken! I am so sorry you didn’t enjoy this recipe, thank you for letting me know! I always appreciate the feedback so that I can improve the recipes! xT
This turned out very gummy for us as if the orzo absorbed too much water. Any suggestions? Would love to try again!
Hi Abbey! So sorry to hear it turned out a bit gummy! Orzo can sometimes overcook and absorb more liquid than expected, especially if it sits too long after baking. Next time, try reducing the amount of broth slightly or baking it uncovered for the last 10–15 minutes to help some of the excess moisture cook off. You can also cook the orzo just before it’s al dente before adding it in, so it doesn’t over-soften in the oven. So glad you enjoyed the flavors—hope it turns out just right next time! xT
Because I’m gluten free I make this with riced cauliflower and a tad less pesto…. It’s a great and different recipe
Wow, this was excellent! I made a few substitions: homemade basil & arugula pesto, frozen corn, swiss/gruyere on top and a small amount of sundried tomatoes. Can’t wait to make this again!
Thank you so much for trying out the recipe Lauren! 🙂 xT