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
Should the corn be already cooked or are you cutting it raw from the cob?
Hi Darby,
You are cutting it raw from the cob:) Please let me know if you have any other questions!! xT
This looks amazing can’t wait to try it. If I’m looking for a healthier option since orzo is high in calories, what would u suggest? If I were to use brown rice, do u know what ratio I’d have to use for rice n water?
Hi Shireen,
Sorry, I don’t know the exact adjustments needed to use brown rice, I think Arborio rice would be your best bet so you an follow the recipe as written. Please let me know if you give it a try! xTieghan
We just made this tonight and it was a WIN!! It’s one of the few recipes that everyone in my family with diverse preferences now loves! I prepped my veggies in the AM before work, so it was a snap to throw together super quick when I came home after work (not that it was time consuming — just was helpful since I ended up leaving work later than planned). Thanks for yet another amazing recipe that is a new family favorite!
Hi Jill,
Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan
Do you think this would freeze well? I’m making it tonight but it’s a lot of food for our little family…should I half the recipe or freeze? Help! ?
Hi Renee,
Sure, you could freeze it! Let me know how the dish turns out, I hope your family loves it! xTieghan
My family hated zucchini and summer squash…until I made this! They wouldn’t even taste it until I told them it’s a Half Baked Harvest recipe. Now the dish is almost empty ? Such a wonderfully tasty veggie side dish. This one is definitely going into the rotation.
Hi Katie,
LOL too funny! So glad your family has been enjoying some extra veggies:) Thanks for making this dish! xTieghan
This was excellent! All the textures were so good together. We made it with gluten free orzo (delallo) and it turned out so so good. Definitely adding this to our rotation!
Hi Heather,
Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)
I absolutely loved this dish! Added in some purple string beans from the garden, as well. Next time I think I would add another shallot, but just a thought…it was so good. Thanks so much!
Hey Suzan,
Fantastic!! Love the idea of adding some string beans to this dish, thanks for making it! xTieghan
Could you sub rice for orzo?
Hi Courtney,
I would use arborio rice for best results:) Please let me know if you give this recipe a try, I hope it turns out amazing for you! xTieghan
Tieghan, if I sub Arborio rice, will it be the same? Could I sub in some broth for some of the water?
Totally, broth would be great! Arborio rice will be similar to the orzo:)
Made this tonight after seeing someone else’s note on EatYourBooks. Really easy and a good new way to use up some of the zucchini glut this time of year. Will make again.
Hey Tina,
Happy Wednesday! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! xTieghan
SO delicious! Highly recommend adding some fresh lemon juice to each serving. Really brightens the dish up.
Hi Emma,
Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:)
Any thoughts on converting this to cook on the stove top? I hate turning the oven on when it’s this hot outside!
Hi Tracy,
I’ve not tested that with this recipe, so I would probably stick with following the instructions as is:) Please let me know if you give it a try! xTieghan
What an amazing dish, although I love all of your recipes that I have tried! I made pesto for the first time with fresh basil from my garden. My husband said that it was the best casserole that he had ever tasted! Served it with some grilled chicken breast.
Hi Deb,
Happy Tuesday! Thanks so much for giving this recipe a try, I love that you enjoyed the dish! Thanks for your review:) xx
Awesome easy-to-prepare dish for special occasions or a family dinner. So good! Had it with steamed artichokes and crunchy, warm batard bread. Tieghan, your recipes are now my “go to” favorites!! I added a little good quality tomato sauce down the middle and ramped up the flavors a bit.
Hi Maree,
Thanks so much for your kind message and making so many recipes! I love to hear that this one was enjoyed as well:) Happy Tuesday! xT
Very yummy and easy to make with just a few in-season ingredients. I would recommend adding some
Pine nuts for crunch and crispy pancetta.
Hey Liane,
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
The perfect Monday night summer dinner!! Tastes so fresh and delicious, this will have to become a staple!
Hi Tracy!
I am so glad to hear this recipe was a winner, thanks for giving it a go! Hope you’re off to a great Tuesday! xTieghan