One Pan Baked Feta Veggie Orzo
This One Pan Baked Feta Veggie Orzo is a simple and flavorful dish that brings together creamy feta, tender orzo, and vibrant vegetables in one comforting, oven-baked meal. Perfect for busy weeknights or when you're craving quick and easy dinner recipes with ground beef alternatives, this vegetarian-friendly dish is packed with flavor and nutrition. It’s one of those healthy recipes that doubles as a great addition to your chicken dinner recipes rotation (just add protein on the side!), or to explore as part of your favorite dinner ideas.
Ingredients
- 2 tbsp olive oil
- 2 cups dry orzo uncooked
- 1 large zucchini grated
- 1 medium carrot grated
- 1 small red onion finely chopped
- 3 cloves garlic minced
- ½ tsp dried oregano
- ¼ tsp chili pepper flakes
- Salt and pepper to taste
- 1¾ cups low sodium vegetable broth or chicken broth
- ½ cup milk
- 8 oz feta block
- Optional garnish: lemon wedges extra olive oil, chopped fresh parsley
Instructions
- Preheat oven to 350℉. No need to squeeze out liquid from the grated veggies.
- In a 9×13 inch baking dish, add 2 tbsp olive oil.
- Add uncooked orzo, grated zucchini, grated carrot, chopped onion, minced garlic, dried oregano, chili flakes, salt, pepper, broth, and milk. Stir to combine.
- Create a small well in the center of the mixture and place the feta block inside. Drizzle the feta with a little olive oil and sprinkle with black pepper.
- Bake uncovered for 25 minutes.
- Remove from oven and stir well to incorporate the feta and any remaining liquid. The dish will thicken as it sits.
- Serve warm, garnished with lemon wedges, a drizzle of olive oil, and fresh parsley if desired.
Notes
- You can add a can of chickpeas or grilled chicken for extra protein.
- For a creamier texture, stir in a splash of milk or cream after baking.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth or water.
- This dish also works great as a base for meal prep bowls.