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One Pan Baked Pesto Orz

One Pan Baked Pesto Orzo: Easy Comfort Food Delight

One Pan Baked Pesto Orzo features savory chicken meatballs and creamy orzo, infused with vibrant pesto for a delicious family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 medium Zucchini Shredded
  • 1 lb Ground Chicken Can substitute with ground turkey
  • 1/2 cup Panko Breadcrumbs Gluten-free option available
  • 1 large Egg Can omit for vegan option
  • 1/4 cup Basil Pesto Store-bought or homemade
  • 1 tbsp Lemon Zest Or use fresh lemon juice
  • 1 tbsp Italian Seasoning Or substitute with dried herbs
For the Orzo
  • 1 cup Baby Bella Mushrooms Chopped; can substitute any mushrooms
  • 2 cups Low Sodium Chicken Broth Vegetable broth for vegetarian option
  • 1/2 cup Milk of Choice Non-dairy milk is suitable
  • 1 cup Uncooked Orzo Can use gluten-free pasta
For Topping
  • 1 cup Shredded Mozzarella Cheese Use dairy-free alternative if needed
  • 1/4 cup Fresh Basil For garnishing
  • 1/4 cup Parmesan Cheese For additional flavor

Equipment

  • large oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (205°C).
  2. Shred the zucchini using a box grater and squeeze out excess moisture.
  3. In a bowl, mix zucchini with ground chicken, panko, egg, pesto, lemon zest, Italian seasoning, and black pepper. Shape into 16 meatballs.
  4. Heat olive oil in a skillet over medium-high heat and brown meatballs on all sides for about 6 minutes.
  5. Add more oil if necessary, then cook mushrooms until browned, about 5-8 minutes. Stir in garlic and sauté for 1 minute.
  6. Add chicken broth, milk, remaining pesto, and orzo, and bring to a simmer while stirring.
  7. Nestle the meatballs in the orzo mixture and transfer the skillet to the oven to bake for 10-12 minutes.
  8. Sprinkle mozzarella cheese over the top and return to the oven for another 5 minutes until melted and bubbly.
  9. Garnish with fresh basil and Parmesan, then serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 18gSaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

Remove excess moisture from zucchini to prevent soggy meatballs. Stir the orzo mixture halfway through baking for even cooking.

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