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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
I love a one pot recipe and this one does not disappoint!! Perfect for those summer veggies and I added some halved cherry tomatoes before putting the cheese on and my fiancé and I loved it. I didn’t have Italian seasoning so I used a lemon herb mix I had and it really complements the dish well! Highly recommend you make this, so easy and full of flavor!
Hey Tenley,
Fantastic!! I am so glad this recipe was enjoyed, thanks for giving it a try! Hope you’re having a great day! xTieghan
I was wondering if you could add chicken to this dish. Should I just cook the chicken before adding it? Looking forward to trying this recipe!
Hey Rachel,
Yes, I would add cooked chicken right after step 2, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xTieghan
Do you need to cook the corn before adding? Or can you just cut it off the Cob and it cooks once you add it?
Hi Jenn,
No need to cook the corn first, you are just adding it right from the cob. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hi!! Going to make thsi tonight! Can I sub the orzo for white rice ?
Thanks!
Hi Talia,
Arborio rice will work best for you, an y other type of rice you are cooking to need to cook longer. Please let me know if you give this recipe a try, I hope you love it! xTieghan
Hi there! Thinking about making this for a dinner party. Is it possible to make ahead of time?
Hi Maddie,
Sure, I would just make through step 2 and then finish step 3 when you are ready to serve. Let me know if you give this dish a try, I hope you love it! xTieghan
Thanks for your reply! I did make through step 2, let it cool then put in the fridge and follow step 3 from there a few hours later. I used gluten free orzo. The orzo soaked up all the water it looked like after 12 minutes in the oven so the dish was pretty dry and mushy. I think I’ll skip the make-ahead and just cook everything at once.
No oven so I sauteéd the vegetables (added s & p and chili flakes), added cooked orzo with some pasta water, creamed the corn husk into the liquid, added pesto, tore mozzarella, arugula, and basil and stirred. Delicious. And easy.
Hi Joyce!
Happy Wednesday! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed:) xx
Followed this exactly (though may have used a little more pesto than it calls for) and it turned out amazing!! Used fresh corn cut right off the Cobb and all zucchini for the squash part. Eyeballed the herbs with a few more shakes for good measure. My whole family loved it and it makes plenty for yummy leftovers.
Will absolutely be a go to for future dinners or any potluck!
Hey Lea,
Wonderful!! Thanks for your feedback and giving this recipe a try! I am so glad it was enjoyed:) Have a great Tuesday! xxT
Made this for dinner tonight with a salad. Nice recipe! I used frozen corn and would not recommend it if fresh is available. The difference was noticeable. Season generously as the pasta is not cooked in salted water. Very nice summer dish.
Hi Marsha,
Awesome!! Thanks so much for making this recipe, I am thrilled that it was enjoyed! Happy Tuesday! xTieghan
I know fresh corn would probably be much better, but could I use frozen that I defrost for the recipe? Thank you!
I used frozen corn (didn’t defrost) and it was delicious!
Hey Jill,
Thanks for your comment and making this recipe, I love to hear that it was enjoyed!! Hope you’re off to a great week! ? xT
Hi Rebecca,
Yes, that will also work for you! Please let me know if you give the recipe a try, I hope you love it! xx
Could you make it with brown rice instead? I need gluten friendly substitutions
Thanks
Hi Sherri,
Brown rice is going to take longer to cook and might not give the same results. Your local grocery store should have a gluten free orzo option, or another mini gluten free noodle will also work here! Please let me know if you give the recipe a try, I hope you love it! xTieghan
This looks delicious! I would love to bring this to a get-together this weekend. The only tricky part is the invite is for 4:00 but I do not think we will be eating right away. Could this be made and cooked all the way but wait to add the fresh basil on top. Wrap it in foil and just before dinner, pop on the oven for 20 min to reheat and then add the fresh basil on top? Do you think it would dry out too much doing this?
Hi Sue,
I think that would be just fine for you to do! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Do you think this would work with farro rather than orzo?
I don’t know but I think I’m trying it with fregola tonight which is similar to farro. The cooking time on orzo and fregola is just about the same so I’m thinking it will work.
Let me know how the recipe turns out Lisa!
It was delicious! I only had 12 oz of fregola so I reduced the water to two cups and used feta and Parmigiano Reggiano, added some spring onion since my shallot was small and used the garlic scape pesto. It was a perfect summer dinner using all local produce!
Awesome! Love to hear this, thanks for sharing what worked well for you:)
Hi Kathleen,
I’ve not tested this, but I bet it would work nicely for you! I hope this recipe turns out amazing, let me know if you give it a try! xTieghan
Hi there… do you add boiling water to the orzo or room temperature?
Hi Maria,
Room temp water is great:) I hope you love this recipe, please let me know if you give it a try! xTieghan
This sounds amazing. I’m off to the farm cart for more corn today! I also have two different pestos frozen, one is a garlic scape pesto and the other is carrot green and fennel frond. I’ll probably try the garlic scape one for this dish.
Hey Lisa!
Perfect! Let me know how the recipe turns out, I hope you love it! xTieghan
To be clear, when you say pull the zucchini out of the oven, you mean the whole dish, rather than the zucchini itself? You are adding the other ingredients on top of the zucchini in the pan? This sounds divine!
following
Hi Julanne,
Yes, that is correct:) Let me know if you have any other questions, I hope you give the dish a try! xTieghan
I had the same question. After reading through the directions again that’s the conclusion I came to also. Just add everything else to the zucchini in the dish. I’m looking forward to making this.
I hope you love the recipe Anne!