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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
This will be a new go to recipe! My basil is growing like crazy, and I had farmers market corn and zucchini to use. Absolutely delicious and perfect for meatless Monday. Served with a Caesar salad, I might make it next time with roasted cherry tomatoes on the side.
Hi Lily,
Awesome!! I am so glad you were able to use your basil to making this recipe, thanks for trying it out! xTieghan
This was great! We loved your Caprese orzo bake and knew this would be delicious, too. I shredded the zucchini so my kiddo would be more likely to eat it, and spread the mixture into two pans since it almost overflowed the last time. It took me 1.5 hours, including making my own pesto and shredding… maybe it would have been an hour without that? Or maybe I’m just slower than most!
Hey Katie,
Thanks so much for making this recipe, I am so glad it was enjoyed by your family! Sorry this took longer than expected, making homemade pesto and shredding the zucchini would definitely add some time:) xT
This sounds amazing and I can’t wait to try it! How would this do as a freezer meal?
Hey there,
I think that would be just fine for you to do! Let me know if you have any other questions, I hope you love this recipe! xx
Looks delish! How would I make this ahead of time?
Hi Carrie,
I would make through step 2 and then finish step 3 when you are ready to serve:) Please let me know if you have any other questions! xTieghan
Wow this was delicious and so easy!
What a great dish! Served with grilled chicken and watermelon – everyone loved it!
Hi Kristin,
Thank you so much for making this recipe and sharing your feedback! Hope you’re off to a great week! xTieghan
Zucchini and corn are plentiful this time of year. This recipe is great…thank you.
Thanks for making the recipe John, so glad to hear it was enjoyed! xTieghan
Made this recipe last week and it has been so good, even as leftovers! I didn’t have any fresh basil or sharp cheddar on hand, but even without those couple ingredients this easy-prep casserole has become a new favorite. Thanks for sharing!
Hi Amanda,
Fantastic! Thanks for making this recipe and sharing your feedback, I am so glad it was enjoyed! xx
This was absolutely fantastic! I am thinking about adding some shrimp the next time I make it. Or maybe some chicken.
Lovely flavors. Easy to make. Great presentation with fresh basil on top.
Thank you!!!
Hi Marynia,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have a great Monday! xx
Could you remove the zucchini from the Pan and then put the ozone and the other ingredients in and then put the zucchini back on top?
Sure, if that’s what you want to do:)
When do you put the zucchini back in??
Hi Danielle,
Everything is added back to the oven in step 2:) Please let me know if you have any other questions! xx
Loved the flavors of this dish! I followed the recipe exactly and while it tasted good I found the corn to be too chewy and starchy… I think next time I will maybe roast the corn or steam it first.
Hi Leslie,
Thanks for giving the recipe a try and sharing your feedback! I hope you’re off to a great Monday! xTieghan
Loved this recipe and added peppers and mushrooms. Goes with any meat either as a side dish or mixed in. It is a very versatile recipe so you can make it your own. Thanks.
Hi Judi,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
Looks delish! Can you suggest a meat to serve this with? Thanks!
Hi Lainie,
I would probably add some cooked shredded chicken if you want to add meat. Please let me know if you have any other questions:) xx
So easy…didn’t have any corn…just addedmore squash.Easy and delicious, will definitely make again.
Hi Sarah,
Happy Sunday!! Thanks for your comment and making this recipe:) I love to hear that it was enjoyed!! xx
My family enjoyed this recipe. Will definitely make it again.
Hi Mary!
Amazing!! So glad this recipe was a winner, thanks for sharing your feedback and making it! Have the best Saturday! xx
This one is a winner! So easy and delicious. I’ll definitely be making it again soon!
Hey Alli!
Happy Saturday! Thanks so much for making this recipe and sharing your review, I am so glad it was enjoyed! xx