I love Giada DiLaurentis from the Food Network, and have a couple of her cook books. I normally stick to certain recipes I have in my repertoire and/or just make due with what we have left over in the fridge, but last night was different. I delved into Giada at Home and discovered this recipe to make. First thing I noticed was that it was going to take one hour, and quite frankly I didn’t have 1 hour to make dinner. The reason was that she stuffed the mixture into bell peppers. if you want the added Vit C then chop 1-2 bell peppers and add the the dish. It also called for mint, and unless it’s in a mojito I really am not a big fan of mint on savory dishes.

So I decided to adapt the recipe and make it so that we could eat it as breakfast or brunch the following day.

I also cut the amount of ingredients in half. My adaptations are in bold.

Ingredients:

  • 1 (28-ounce) can Italian whole tomatoes
  • 2 zucchini, grated
  • ½ cup chopped fresh mint leaves (I used basil)
  • ½ cup grated Pecorino Romano, plus more for sprinkling
  • ½ cup shredded Italian mix cheese. Mozerella etc.
  • ¼ cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups chicken broth (I used vegetable stock)
  • 1 ½ cups orzo (rice-shaped pasta)
  • 4-5 eggs
  • 1 tablespoon of crushed red pepper
  • 1 cup of baby spinach chopped

I followed the given instructions but made some changes.

Directions:

Preheat the oven to 400 degrees F.

Pour the tomatoes and juice into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, spinach, mint (basil), cheese, olive oil, garlic, salt, and pepper, red pepper. Wisk eggs with shredded cheese. Stir to combine.

Meanwhile, bring the stock to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine.

Place the mixture into a baking dish. Cover the dish with foil and bake for 20 minutes. Remove the foil, sprinkle the top with cheese and continue baking until the cheese is golden, about 10 minutes. Remove from the oven, let cool while preparing a simple side salad, serve and enjoy.

You can always add pre-cooked cubed or shredded chicken if you need to add meet. Cook the same way.

It is caserole-esque, healthy, fast, and filling.

Let me know what you think!


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