WHY THIS RECIPE WORKS:
For a Mediterranean-inspired vegetable casserole pairing the summery flavors (and striking colors) of green zucchini, yellow summer squash, and red tomatoes with orzo, we sought out a relatively hands-off approach. The challenge was getting the pasta and vegetables to finish cooking simultaneously without sacrificing the taste or texture of either. While most recipes first cook the orzo separately in a pot, we were able to skip that step by tightly shingling the vegetables on the orzo’s surface, trapping the moisture within the confines of the casserole dish. Using broth as our cooking liquid boosted the vegetables’ flavor, and shallots and garlic provided aromatic depth and sweetness. Stirring in some Parmesan gave the orzo a creamy texture, and oregano and red pepper flakes contributed floral, spicy notes. To our delight, the pasta and vegetables were close to perfection after 20 minutes in a hot oven. More Parmesan cheese sprinkled on top of the vegetables before a few minutes under the broiler made for an appealing presentation, and chopped basil gave our tian a fresh, bright finish. When shopping, look for squash, zucchini, and tomatoes with similar-size circumferences so that they are easy to shingle into the dish.
SERVES: 4
TOTAL TIME: 1 hour
INGREDIENTS:
- 3 ounces Parmesan cheese, grated (1½ cups)
- 1 cup orzo
- 2 shallots, minced
- 3 tablespoons minced fresh oregano or 1 teaspoon dried
- 3 garlic cloves, minced
- ⅛ teaspoon red pepper flakes
- Salt and pepper
- 1 zucchini, trimmed and sliced ¼ inch thick
- 1 yellow summer squash, trimmed and sliced ¼ inch thick
- 1 pound plum tomatoes, cored and sliced ¼ inch thick
- 1¾ cups chicken or vegetable broth
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh basil
INSTRUCTIONS:
- PREPARE THE DISH
- Adjust oven rack to middle position and preheat oven to 425 degrees.
- In a bowl, combine ½ cup Parmesan, orzo, shallots, oregano, garlic, pepper flakes, and ¼ teaspoon salt.
- Spread mixture evenly into broiler-safe 13 by 9-inch baking dish.
- Arrange sliced zucchini, squash, and tomatoes in tidy rows on top of the orzo.
- Pour broth over top of the vegetables.
- BAKE THE DISH
- Bake until orzo is just tender and most of the broth is absorbed, about 20 minutes.
- BROIL THE DISH
- Remove dish from the oven and adjust the oven rack 9 inches from broiler element.
- Heat the broiler.
- Drizzle vegetables with oil, season with salt and pepper, and sprinkle with remaining 1 cup Parmesan.
- Broil until browned and bubbling around edges, about 5 minutes.
- SERVE
- Let the dish rest for 10 minutes.
- Sprinkle with basil and serve
