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Nothing’s better (or easier) than this One Pan Corn and Zucchini Pesto Orzo Casserole with crispy, crunchy cheddar on top. Made using healthy vegetables and herbs, this bake is so darn easy, and so darn delicious. It’s made entirely in one pan and in under an hour. Grab some orzo pasta, plenty of herbs, and all the summer zucchini and corn that you can find. Toss everything together in a baking dish, then add creamy Havarti and sharp cheddar cheese. Bake until the top is crispy and crunchy. Simple, but SO GOOD.
With the abundance of summertime zucchini, corn, and herbs, I’m doing all I can to use everything up before the season ends. I’m overwhelmed with ideas, but that’s a good thing, and very exciting! I love this time of year so much.
Before leaving for Mexico, I was trying to use up some of the herbs we had in the greenhouse. You’re going to hear me say this again and again over the next few weeks, but the amount of basil we have is unreal. So much basil, so lots of basil recipes coming soon!
I thought I would highlight the fresh zucchini and corn with this recipe. It’s the perfect all-in-one dinner and it takes no time to prepare.
The background
Do you guys remember the caprese bake I made a while back? While that dish inspired this one. I LOVED that method of cooking orzo in the same pan as everything else. Not only is it super easy, but the orzo ends up tasting even more delicious because it becomes infused with the flavors of the dish.
I wanted to take that cooking method and apply it to this recipe, just switch up the flavors and summery ingredients.
The details
The recipe starts and ends in the same baking dish.
I like to use a mix of zucchini and yellow summer squash, but you can use either/or for this dish. Give them a nice thin slice, then toss with olive oil, garlic, shallots, fresh thyme, and some Italian seasoning.
Roast the zucchini to help remove the water and get the cooking process moving along.
When the zucchini is ready, add the corn, the orzo, the basil pesto, and some chili flakes for a little heat.
Toss everything together, then pour over the water, so simple. The water cooks the pasta just as if we’d boiled it on the stove. Once the water is in, bake another 10 minutes or so. Allow the water to cook into the pasta, then stir, and sprinkle over the cheese. Now finish baking!
Finish it up and eat
When the sauce is bubbling and the cheese has melted, pull the pan out. If there’s a lot of oil on top from the jar of pesto, just drain that off and save it for dipping with bread (YUMMM).
Top with plenty of fresh basil and that’s literally it. SO SIMPLE, SO DELICIOUS! And I love that there’s basically no prep or extra dishes.
Simple but delicious really is the key! Especially during these fun summer days.
Looking for other easy summer bakes? Here are my favorites:
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Creamy Sun-Dried Tomato Chicken Pasta
4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
Lastly, if you make this One Pan Corn and Zucchini Pesto Orzo Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easiest One Pan Corn and Zucchini Pesto Orzo Casserole
Servings: 6
Calories Per Serving: 737 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 zucchini or yellow summer squash, sliced
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon Italian seasoning
- kosher salt and black pepper
- 2 cups fresh corn
- chili flakes
- 1 pound dry orzo pasta
- 1 jar (8 ounce) basil pesto
- 3/4 cup shredded Havarti or mozzarella cheese
- 3/4 cup shredded sharp cheddar cheese
- 1/3 cup fresh basil
Instructions
- 1. Preheat the oven to 400° F.2. In a 9×13 inch baking dish, combine the zucchini, olive oil, garlic, shallots, thyme, Italian seasoning, chili flakes, salt, and pepper. Roast 15 minutes. Pull the zucchini out of the oven. To the same pan, add the corn, orzo, and pesto. Pour over 2 1/2 cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.3. Stir the pasta around, then sprinkle over the cheeses. Bake another 10 minutes, until the cheese has melted and the sauce is bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!
Wow! I liked it so much that I just ate some cold for breakfast! I will add more corn next time – I used three ears which was fine but I love corn. Also, my daughter doesn’t like melted cheese so I left 1/3 cheese-less – still delicious! Thank you!
Hi Kate,
So glad to hear that this dish turned out well for you, thanks for making it! Have a great Saturday! xT
This was soo good & so simple to whip up! I added chicken & topped this with some extra breadcrumb mix from the Charred Tomato Basil Chicken Florentine I made last week, which was also excellent! That breadcrumb combo is 👌🏻 love your recipes!!!
Hey Cara,
Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
This is delicious! I didn’t have the orzo, so I had to omit the orzo and water and it was a delicious side dish-4 people polished it off!! Will definitely make again!
Hi Lisa,
Happy Sunday!! I appreciate you making this recipe and sharing your feedback, thanks so much for making it:)
Hi! This is in your freezer friendly section. Can you share directions for freezing? Thanks!
Hi Beth,
I would follow the recipe as written, cover, and freeze. You can bake from frozen for about 60 minutes for reheating. I hope this helps! xT
FANTASTIC!!! I added some crumbled hot Italian sausage to it. Will definitely be making this again!
Hey Diane,
Amazing!! Love to hear that this recipe was enjoyed and sharing your feedback! Thanks for making it:) xx
I’m excited to make this! I know fresh is best, but do you think canned corn would be bad?
Hi Sophie,
Canned corn would be just fine for you to use! Let me know if you give this recipe a try, I hope it’s delish! xT
A family member recommended this recipe and I am excited to make it tonight! I am taking it to a family who has a sick child. I’d like to add a protein for a one-pot meal and was thinking I would shred a rotisserie chicken. Would you add that in the step with the orzo? Thanks!
Hi Laura,
Yes, that would work well for you! I hope they love this dish, thanks for making it:) Happy Tuesday! xT
Winner! So simple and so delicious- as usual.
I added cherry tomatoes at the beginning, simply because I had some that needed to get used, but otherwise followed the recipe exactly. The fresh herbs and cheese really make this dish. It’s fresh, has definite summer vibes and was a hit with even my meat loving husband.
I see this on the weekly menu many times as summer goes on!
Hi Kristen,
Fantastic!! I appreciate you making this recipe and your comment, love to hear that it turned out well for you!🍒🥭
Yum! Used what I had in the house which included swapping cheddar/mozzarella for goat cheese and Parmesan and cauliflower rice for orzo. Added grilled Italian sausage to make it the one pan main dish. Perfect dinner!
Hi Maureen,
Happy Sunday!!🏖️🌤️ I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
This is a lovely recipe!! Any suggestions for a side of protein?
Hi there,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! Sure, chicken or sausage would be great here! xx
So tasty and easy! I love your recipes because they as so delicious as is but contain so many layers of flavors that even if you have to substitute ingredients or leave them out, they still turn out great.
Thank you so much Kim! I really appreciate it! xT
I love this recipe! I am going to put this in rotation of dishes to take to friends and family. How long would you recommend baking from refrigerated or frozen if made ahead?
Hi Christina,
Fantastic!! I love to hear that this recipe was enjoyed, thanks a lot for making it! I would bake for 60 minutes from frozen:) xx
I love this. Knew I would. I used havarti and cheddar I love havarti. My husband was a bit skeptical- now on his third helping. 😊
Hey Karin,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) 🐣🍭
Very adapatable recipe. I made this without adding the Italian seasoning, and less pesto. It was delicious.
This time I’m doing a version with Aubergine instead of zucchini, sun dried tomato, & kidney beans.
I also subbed out the orzo for a brown rice (used slightly different t quantities of rice and liquid and partially cooked it before baking it.
Hey Agnes,
Perfect!! Thanks so much for making this dish and sharing your comment, so glad it was a hit! Have a great weekend:)
Really loved this recipe except for the cheese! If you’re a huge fan of cheese, there’s no problem. However, I think ricotta, goat cheese, or even feta would be a much better choice than mozzarella and cheddar given the vegetables and pesto in the recipe. I just thought the orzo was great and that cheese was a bit too much! I will definitely make this again but swap out the types of cheese.
Hi Elizabeth,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! Sorry about the cheese! xx
I love this recipe and have made it several tines. Any suggestions for modifications for someone who is dairy intolerant? Or, a recipe without dairy, that has a similar flavor and ease to it?
Hey Michelle,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Casseroles are hard for someone who has issues with dairy because there is usually a good amount of cheese. Maybe try something like this with a dairy free ricotta:
https://www.halfbakedharvest.com/one-pot-lemon-basil-corn-and-ricotta-pasta/
I hope this helps! Have a great Wednesday! xx
This was delicious! I decided not to add the cheese on top because I’m lactose intolerant, but it was still delicious and it didn’t feel like it was missing anything. I will definitely make it again!
Hey Ophelia,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT