One Pan Zucchini and Eggplant Orzo Bake
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ingredients
- 3/4 cup orzo pasta
- 12 1/3 ounces pork mince
- 1 eggplant, cut into cubes
- 1 large zucchini, cut into thick slices
- 4 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 7 ounces cherry tomatoes, halved
- 1 cup (1 cup) tomato passata
- 1 cup (1 cup) chicken broth
- olive oil
- 4 ounces feta cheese
- 6 ounces mozzarella, cut into cubes
- sea salt + black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon thyme
- crushed red chili flakes
Method
Step 1
Heat 3 tbsp olive oil in a deep large pan. Add zucchini, 2 finely chopped garlic cloves, salt, pepper and a pinch of red pepper flakes. Sauté over medium heat for 1 minute, then cover and cook on low heat for 5 minutes. Remove from the pan. Transfer to a plate and set aside. In the meantime, you can cut the eggplant into cubes and prepare the tomatoes.
Step 2
In the same pan, heat 2 tbsp olive oil. Add pork mince and cook until lightly browned, add the remaining garlic, onion and eggplant. Cook for about 5 minutes, stirring frequently, on medium-low heat. Season with salt, pepper, smoked paprika and thyme. Stir in the tomatoes, add the passata and chicken broth. Then stir in the orzo, bring to a boil, cover and simmer on very low heat for 10 minutes or until the orzo is al dente and the sauce has thickened slightly. Stir from time to time with a wooden spoon. In the meantime, preheat the oven to 200°C.
Step 3
Turn off the heat, crumble the feta cheese on top of the orzo, without stirring. Top with zucchini and sprinkle the cubed mozzarella. Transfer to the oven and bake for 8-10 minutes or until the cheese is melted. Serve.