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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Vegetarian Times-September 2002. This simple dish comes together in minutes and calls for a light soup or tossed green salad and hot Italian bread with olive oil for dunking. It also makes a great buffet party dish, as it can feed a group when served with other fare. Ingredients:
2 cups orzo |
2 tablespoons olive oil |
2 teaspoons garlic, minced |
1 large leek, thinly sliced |
2 zucchini, thinly sliced |
1 cup chunky marinara sauce |
salt, to taste |
black pepper, freshly ground, to taste |
2 cups mozzarella cheese, shredded |
italian seasoning, to taste |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 400°F Lightly oil heatproof baking dish.
2. Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.
3. Meanwhile, heat oil in skillet over medium heat and sauté garlic, leeks and zucchini slices for about 10 minutes, stirring often.
4. Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese.
5. Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella.
6. Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.
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