Baked Feta Orzo Skillet
Creamy baked pasta dish combining orzo, feta cheese, and roasted vegetables in a single skillet. Vegetables soften and caramelize while the feta melts into a rich, tangy sauce.
Ingredients
Method
Preheat oven to 400°F.
Dice zucchini and red onion; halve cherry tomatoes; mince garlic.
Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium-high heat. Add onion and zucchini; cook until softened and lightly browned, about 5 minutes.
Stir in garlic and oregano; cook for 1 minute until fragrant.
Add uncooked orzo, cherry tomatoes, vegetable broth, remaining 1 tbsp olive oil, lemon juice, salt, and pepper. Stir to combine.
Distribute crumbled or cubed feta evenly over the mixture without stirring.
Transfer skillet to the oven; bake uncovered for 25–30 minutes until orzo is tender, broth is absorbed, and feta begins to melt and brown at the edges.
Remove from oven and let rest 3–5 minutes. Top with fresh parsley if desired, and serve directly from the skillet.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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