Baked Orzo Casserole With Tomatoes, Roasted Peppers and Squash | Astoria Co+op

Name: Baked Orzo Casserole With Tomatoes, Roasted Peppers and Squash | Astoria Co+op
Ingredients: 1 pound orzo; Salt to taste; 2 large red peppers roasted and diced, or a mixture of peppers to equal 1 cup diced; 6 tablespoons extra virgin olive oil; 2 medium zucchini, yellow crookneck or other elongated squash, sliced about 1/4 inch thick; 1 Tablespoon chopped fresh oregano or 1 teaspoon dried; Freshly ground pepper to taste; 2 14-ounce can diced tomatoes, with juice or 2 pounds, seeded, skinned and diced plum tomatoes; 4 firm, large garlic cloves, minced; 8 ounces crumbled goat cheese; 2 cups Greek yogurt (optional); 3 Tablespoons grated parmesan; 3 Tablespoons, chopped parsley or fresh mint leaves

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Orzo is a rice-like pasta often used in Mediterranean dishes. Here it is baked in casserole with peppers, oregano, feta cheese and squash in a Greek style take

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Ingredients

1 pound orzo
Salt to taste
2 large red peppers roasted and diced, or a mixture of peppers to equal 1 cup diced
6 tablespoons extra virgin olive oil
2 medium zucchini, yellow crookneck or other elongated squash, sliced about 1/4 inch thick
1 Tablespoon chopped fresh oregano or 1 teaspoon dried
Freshly ground pepper to taste
2 14-ounce can diced tomatoes, with juice or 2 pounds, seeded, skinned and diced plum tomatoes
4 firm, large garlic cloves, minced
8 ounces crumbled goat cheese
2 cups Greek yogurt (optional)
3 Tablespoons grated parmesan
3 Tablespoons, chopped parsley or fresh mint leaves