| Baked Orzo With Zucchini
2 cups of dried tri-colored or plain orzo
2 tablespoons of olive oil
2 teaspoons of minced garlic
1 large leek, thinly sliced
2 zucchini, thinly sliced
1 cup of chunky marinara sauce
Salt, to taste
Freshly-ground black pepper, to taste
2 cups of shredded low-fat mozzarella
Pizza or Italian spice mix, to taste
1 cup of grated Parmesan cheese |
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Preheat oven to 400ºF. Lightly oil heatproof baking dish. Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes. Meanwhile, heat oil in skillet over medium heat and sauté garlic, leeks and zucchini slices for about 10 minutes, stirring often. Drain orzo and place in baking dish. Stir in marinara sauce, salt and pepper and spice mix. Top with half the cheese. Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella. Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese. This recipe yields 6 servings.
Per Serving: 440 Cal; 20g Prot; 18g Total Fat (7 Sat. Fat); 42g Carb.; 25mg Chol; 780mg Sod.; 4g Fiber.
Wine Suggestions: The Russian River Valley is an important wine-growing sub-region of Sonoma County, California. One winery there is named for the function its building had at the turn of the 19th century: The Hop Kiln Winery. Try the Hop Kiln Winery Russian River Valley Primitivo Vineyard Zinfandel.
Recipe By: Vegetarian Times, September 2002 Formatted for MC7 08-12-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 90 Calories; 7g Fat (64.2% calories from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 129mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1 Fat.
Related Links: Zucchini Recipes |
