Orzo, Chard and Squash Casserole


(from kylerhea’s recipe box)

No chard at the store, so I made it with spinach

Source: More Recipes from a Kitchen Garden

Serves 6 people

Categories: Casserole, Healthy, March2012, Pasta, Vegetables


  • 1 1/2 cups orzo
  • 1 Tbs butter
  • 1/4 cup chopped fresh basil
  • 1/2 cup muenster cheese, small dice
  • freshly ground pepper to taste
  • 1 Tbs olive oil
  • 2 medium zucchini, small dice
  • 2 1/2 cups mushrooms, small dice
  • 10 large leaves swiss chard, steamed, drained, chopped
  • 2 cloves of garlic, minced
  • 1 Tbs capers, rinsed and drained
  • salt to taste
  • freshly grated parmesan


  1. Bring a large pot of lightly salted water to a boil. Add orzo and reduce heat, cooking until orzo is tender, 10-12 minutes. Drain, add butter, basil, cheese, and lots of freshly ground pepper. Set aside. In a large skillet, heat oil, add zucchini and mushrooms and sauté until almost tender stirring frequently, 3-5 minutes. Add chopped chard and garlic; continue cooking, stirring frequently until zucchini is soft. Stir in capers. Toss vegetables with orzo and add salt to taste. Sprinkle Parmesan cheese over the top.

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