Summer Veggie Bake

Name: Summer Veggie Bake
Ingredients: 1 cup orzo; 1 cup low-fat milk 1%; 1 1/2 cups low sodium chicken broth; 1 teaspoon pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/4 cup parsley chopped; 1 lemon Juiced; 1 rotisserie chicken chicken meat removed and shredded; 2 ears corn kernels cut off the cob; 1/4 cup shredded mozzarella cheese; 1/4 cup shredded Parmesan cheese; 1 zucchini 8 oz, sliced into 1/4 inch slices; 3 tomatoes sliced into 1/4 inch slices; 1/2 cup panko; 1 teaspoon garlic powder; 1 teaspoon pepper; olive oil cooking spray

19 ingredients

6 steps

Ingredients

1 cup orzo
1 cup low-fat milk 1%
1 1/2 cups low sodium chicken broth
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 cup parsley chopped
1 lemon Juiced
1 rotisserie chicken chicken meat removed and shredded
2 ears corn kernels cut off the cob
1/4 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 zucchini 8 oz, sliced into 1/4 inch slices
3 tomatoes sliced into 1/4 inch slices
1/2 cup panko
1 teaspoon garlic powder
1 teaspoon pepper
olive oil cooking spray

Directions

1

Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, add milk and chicken broth and bring to a boil. Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 min.
2

Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley. Add mixture to the orzo and stir until evenly distributed.
3

Pour out orzo mixture into a 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
4

Sprinkle panko, garlic powder and pepper over the veggies.Spray the panko evenly with olive oil cooking spray.
5

Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
6

Serve immediately. Enjoy!