Summer Veggie Bake

Summer Veggie Bake

Summer Veggie Bake

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   14 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 2 ears of corn, kernels cut off the cob
  • 1 tsp Garlic Powder
  • 1 Lemon, Juiced
  • 1 cup Low Fat Milk (1%)
  • 1½ cups Low Sodium Chicken Broth
  • 1 tsp Onion Powder
  • 1 cup orzo
  • ½ cup panko
  • 1 tsp Paprika
  • ¼ cup Shredded Parmesan Cheese
  • ¼ cup parsley, chopped
  • 1 tsp Pepper
  • 1 rotisserie chicken
  • ¼ cup Shredded Mozzarella Cheese
  • 3 tomatoes,sliced into ¼ inch slices
  • 1 Zucchini (8 oz), sliced into ¼ inch slices
Instructions

Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, add milk and chicken broth and bring to a boil.

Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 min.Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley.

Add mixture to the orzo and stir until evenly distributed.

Pour out orzo mixture into a 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.

Sprinkle panko, garlic powder and pepper over the veggies.Spray the panko evenly with olive oil cooking spray.

Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.

Serve immediately. Enjoy!

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