Baked Orzo With Tomatoes, Roasted Peppers and Zucchini Recipe (2024)

We really liked this. The one change I made was to use farro instead of orzo because we wanted protein; had it as a main dish. Using farro added texture and flavor dimensions that worked nicely in this recipe. Next time we'll use more garlic.

Very delicious when made or next day, both hot and at room temperature. I add a little more garlic than recipe calls for and probably more cheese as well as a 28 oz can of tomatoes instead of 14. Have made with quinoa, as well, and just as delicious

Also, I roasted the zucchini and pepper (not pre-roasted) together in the same dish I baked it in for about 20 min at 425, added the tomatoes, another 20, then the garlic and basil, orzo and cheese, and 20 min. at 375.

Made this with eggplant (cubed and fried) and tomatoes I'd roasted to make a chunky sauce the day before. Also subbed feta for the goat and parmesan cheese because it was all I had on hand. Was delicious anyway, even before I baked it.

This was delicious! I made it with a variety of tomatoes from my garden (Amish paste, San Mariano, and Brandywine), and I just diced them, no peeling or seeding.I doubled the garlic per comments. Next time I may add some basil, as it seemed like it needed some additional seasoning,

I love this recipe, but I've refined it into a one pan version of in a (well-seasoned) cast-iron skillet. Saute the zucchini and a fresh red bell pepper in plenty of olive oil until the zucchini is soft and brown; add the garlic for 30 sec; add the tomatoes for a few minutes; add the orzo with the cheese (I use some feta and parmesan) with a bit of pasta water; bake!

There is no need to par boil the orzo. Prepare the vegetable/tomato mixture, add 3 cups water or broth for every cup of orzo to the pot. Bring to a boil, transfer mixture to baking dish with orzo. Bake at 350 for 20-30 minutes, add Parmesan during baking or for the last few minutes. Orzo will continue to absorb liquids, so it’s best to remove pan from oven while mixture is still a bit liquid.

I added some canned quartered artichoke hearts (365 brand).

I made this using 2 cups dried rigatoni cooked for 8 minutes, instead of orzo and it was delicious. Aside from that, I used the canned tomatoes variation and feta cheese. My husband and I both loved it.

Absolutely love this recipe! I have played around with different ingredients for this and I recommend using 1 shallot instead of the garlic. I have also played around with different peppers in this recipe and use 1-2 cubanelle peppers as they have a slight more kick and flavor to them.

I made this as is and it was pretty good but I think I need to add something next time to give this dish a little kick. Maybe some red pepper flakes or lemon at the end. I will definitely make it again and experiment accordingly.

This was quick, easy and delicious! It was just as good before baking, as all the ingredients were stirred together. I used good quality canned diced tomatoes, and homemade roasted peppers. Oh, and I thought I had garlic but didn't, so I used a fat shallot! The leftovers are very tasty.

Chopped fat zucchini quartered lengthwise. Used boiled farro instead of orzo. While can of 28 oz. tomato. Double Parmesan and topped the baking dish with cheese.

I made this with one extra clove of garlic and a little added basil based on the comments. It was good, but I liked it best before baking. I thought it got a bit dried out while baking, but it was delicious when I tasted it before putting in the oven. I also didn't bother with seeding and peeling the tomatoes since I used fresh ones and it was great.

This was very good. I would add more vegetables and cheese. Maybe some basil for garnish. Farro also is a good idea.

I have made a few times and its very good. The first time I roasted the pepper myself but the 2nd time I made I used roasted peppers from a jar because I didn't have time. It was just as good.

Sorry I’m going to be one of those!! Didn’t have peppers so skipped it. Added balsamic vinegar to the tomatoes. Dotted the top of the dish with fresh mozzarella and more parm. Delicious!

Adding lemon zest to the bake added great flavor. Then a squeeze of lemon juice for serving. I oven roasted the red peppers and tomatoes Wonderful.

This came out better than expected. I used 12 Oz of orzo because that’s what I had & I might use 10 next time. I also cut the zucchini in quarters & sautéed the pepper with it; used canned tomatoes. I added dried basil & mint and used the whole block of feta. Half mixed in pasta and hall on top along with the parm because I love cheese!

Tasty dish. Def not serving 6. 4 modest portions is what you’re looking at. More cheese, more tomatoes, heck why not more peppers too. Feta was a good choice. They come in 5 oz packages by me and that would have been the right amount.

Delicious! I had to substitute arborio rice because we were out of orzo. I sautéed the zucchini first. Then sautéed the red pepper and some cherry tomatoes I had on hand and wanted to use up. I cooked them until the tomatoes burst and then added a jar of diced tomatoes. I didn't peel or seed the tomatoes and I didn't roast the peppers ahead of time. I used the same pan I was cooking in to bake the dish. It came out great and I had one less pan to wash!

Replaced the red peppers with halved black olives, doubled the zucchini, and it turned out really well!

Used Farro

A big hit! Added a bit of feta, since we were also serving with a ground lamb pattie with capers and feta, and tipped it with some mozzarella just because we had some and why not? Otherwise, no changes to the recipe!