Baked Orzo W/ Tomatoes, Roasted Peppers & Zucchini Recipe

Name: Baked Orzo W/ Tomatoes, Roasted Peppers & Zucchini Recipe
Ingredients: 1/2 pound dry orzo pasta (about 1 1/8 cups); Salt, to taste; 1 red bell pepper (large pepper, roasted and diced); 3 tablespoons olive oil (extra virgin); 2 zucchini (medium zucchini, sliced about 1/4 inch thick); Freshly ground pepper, to taste; 1 pound tomatoes (peeled, seeded and diced; or 1 14-ounce can diced tomatoes, with juice); 1 or 2 garlic cloves, minced (to taste, plump garlic cloves); 2 ounces freshly grated Parmesan (or 2 ounces crumbled goat cheese, 1/2 cup, tightly packed)

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A hearty but delicious casserp;le

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Cooking tools:

Pepper mill
Baking dish
Skillet
Pot
Colander
Mixing bowl
Oven
Stove
Chef's knife
Cutting board
Wooden spoon
Measuring spoon
Measuring cup
Spatula
Pastry brush

Ingredients

1/2 pound dry orzo pasta (about 1 1/8 cups)
Salt, to taste
1 red bell pepper (large pepper, roasted and diced)
3 tablespoons olive oil (extra virgin)
2 zucchini (medium zucchini, sliced about 1/4 inch thick)
Freshly ground pepper, to taste
1 pound tomatoes (peeled, seeded and diced; or 1 14-ounce can diced tomatoes, with juice)
1 or 2 garlic cloves, minced (to taste, plump garlic cloves)
2 ounces freshly grated Parmesan (or 2 ounces crumbled goat cheese, 1/2 cup, tightly packed)