💛 Why You’ll Love It
This casserole celebrates everything we adore about summer
cooking: fresh produce, cozy cheese, and zero stress. Just toss, bake, and let
your oven do the magic while you enjoy the evening breeze.
🥒 Ingredients
- 2
zucchini or yellow summer squash, sliced
- 3 tbsp
extra virgin olive oil
- 4
cloves garlic, chopped
- 1
shallot, chopped
- 2 tbsp
fresh thyme leaves
- 1 tbsp
Italian seasoning
- Kosher
salt and black pepper, to taste
- 2 cups
fresh corn
- Pinch
of chili flakes (optional for a little kick)
- 1 lb
dry orzo pasta
- 1 jar
(8 oz) basil pesto
- ¾ cup
shredded Havarti or mozzarella cheese
- ¾ cup
shredded sharp cheddar cheese
- ⅓ cup
chopped fresh basil
🧄 Directions
- Preheat
& Prep: Heat oven to 400°F (200°C). Lightly oil a large
baking dish.
- Combine
the Good Stuff: In the dish, toss together zucchini, corn,
garlic, shallot, olive oil, herbs, and seasonings.
- Add
the Orzo & Pesto: Stir in dry orzo, pesto, a generous
sprinkle of salt, and about 3 cups hot water or broth—just enough to
cover.
- Bake
& Stir: Cover tightly with foil and bake 20 minutes. Remove
foil, stir, and check doneness.
- Cheese
Heaven: Top with shredded cheeses and bake uncovered another
10–15 minutes, until bubbly and golden.
- Finish
& Serve: Sprinkle with fresh basil and chili flakes. Serve
straight from the pan—zero fuss, maximum flavor.
💫 Pro Tips
- Swap
zucchini for roasted bell peppers or cherry tomatoes if you like.
- A
squeeze of lemon right before serving brightens the pesto perfectly.
- Leftovers?
Add a splash of broth before reheating to bring it back to creamy life.
Tags:
Food