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Name: Greek Orzo Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 1 cup orzo; 1 Tbsp olive oil; 2 med. zucchini quartered lengthwise and sliced; 1 yellow or white onion diced; 1 tsp dried dill (or 1 Tbsp. fresh); 1 bag protein substitute such as Morningstar Grillers (or 1 lb. ground beef, turkey, or lamb); 1/2 tsp cinnamon; 1/4 tsp garlic powder; 1 cup PLUS 1 Tblsp tomato sauce; 1 cup feta cheese crumbled; 1/2 tsp dried oregano

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INGREDIENTS

1 cup orzo
1 Tbsp olive oil
2 med. zucchini ; quartered lengthwise and sliced
1 yellow or white onion ; diced
1 tsp dried dill ; (or 1 Tbsp. fresh)
1 bag protein substitute such as Morningstar Grillers ; (or 1 lb. ground beef, turkey, or lamb)
1/2 tsp cinnamon
1/4 tsp garlic powder
1 cup PLUS 1 Tblsp tomato sauce
1 cup feta cheese ; crumbled
1/2 tsp dried oregano

Servings

INSTRUCTIONS

In a medium saucepan, boil 4 cups water, add orzo and cook 6-8 mins or until al dente (DON'T OVERCOOK)

Preheat oven to 400 degrees and spray a large (2 qt) casserole dish w/ nonstick cooking spray.

Heat oil in large skillet over med-high heat. Add veggies and cook until tender-crisp (DON'T OVERCOOK). Stir in orzo and add the dill and oregano. When mixed, transfer to the casserole dish.

Heat protein substitute in a skillet (if you used real meat, you'll need to brown it first w/ 1 Tblsp oil). When heated (or almost browned), add garlic powder and cinnamon and tomato sauce and stir until mixture is bubbly. Pour this mixture on top of orzo mixture in the dish.

Top evenly with cheese.

Cover tightly and bake for 20 mins. OR refrigerate for up to 2 days or freeze for up to 3 mos.)

NOTES

Alert editor

Greek Orzo Casserole

1 cup orzo
1 Tbsp olive oil
2 med. zucchini quartered lengthwise and sliced
1 yellow or white onion diced
1 tsp dried dill (or 1 Tbsp. fresh)
1 bag protein substitute such as Morningstar Grillers (or 1 lb. ground beef, turkey, or lamb)
1/2 tsp cinnamon
1/4 tsp garlic powder
1 cup PLUS 1 Tblsp tomato sauce
1 cup feta cheese crumbled
1/2 tsp dried oregano

In a medium saucepan, boil 4 cups water, add orzo and cook 6-8 mins or until al dente (DON'T OVERCOOK)

Preheat oven to 400 degrees and spray a large (2 qt) casserole dish w/ nonstick cooking spray.

Heat oil in large skillet over med-high heat.  Add veggies and cook until tender-crisp (DON'T OVERCOOK).  Stir in orzo and add the dill and oregano.  When mixed, transfer to the casserole dish.

Heat protein substitute in a skillet (if you used real meat, you'll need to brown it first w/ 1 Tblsp oil).  When heated (or almost browned), add garlic powder and cinnamon and tomato sauce and stir until mixture is bubbly.  Pour this mixture on top of orzo mixture in the dish.

Top evenly with cheese.

Cover tightly and bake for 20 mins.  OR refrigerate for up to 2 days or freeze for up to 3 mos.)

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Nutrition

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Serving Size: 1 Serving (408g)
Recipe Makes: 4 Servings

Calories: 556
Calories from Fat: 189 (34%)

Amt Per Serving		% DV

	Total Fat 21g	28 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 6.6g
Cholesterol 77.7mg		24 %
Sodium 1308.3mg		45 %
Potassium 883.8mg		23 %
Total Carbohydrate 52.2g		15 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 44.3g
Protein 41.3g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 556

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