Baked Summer Squash with Orzo and Pesto

Serves: Six | Prep: 20 min | Cook: 45 min

Ingredients:

Baked Summer Squash with Orzo and Pesto:
1 lb summer squash; zucchini, yellow squash
2 shallots, chopped
3 garlic cloves, minced
2 Tbsp olive oil
1 tsp dried oregano
1/2 tsp red pepper flake
1/2 tsp salt
1/2 tsp pepper
1 cup dried orzo
1 cup Pesto
2 1/2 cups water
1 Tbsp freshly squeezed lemon juice
1/2 lb asparagus, cut into bite size pieces
2 cups cherry tomatoes, halved
1/2 cup Parmesan Cheese, grated
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/4 cup fresh basil, chopped

Directions:
Preheat oven 400F/200C.

To a 13X9-inch casserole dish add squash, shallots, garlic, olive oil, oregano, red pepper flake, salt, and pepper. Mix and coat well. Place into thee oven and roast, 12 minutes. Remove from oven. Add orzo, pesto, water, and lemon juice. Stir and return to the oven. Bake, another 10 minutes. Stir in asparagus, tomatoes, and parmesan cheese. Bake, 12-15 minutes, until vegetables are tender and most of the water has evaporated. Sprinkle mozzarella and cheddar cheese on top. Bake, 10-12 minutes, until golden and bubbly. Garnish with fresh basil.

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