Summer Veggie Bake

Ingredients

• 2  ears corn 
• 1 tsp garlic powder 
• 1  juice of lemon juiced
• 1 cup milk 1% low fat ()
• 1.5 cups chicken broth low sodium
• 1 tsp onion powder 
• 1 cup orzo pasta 
• 0.5 cup panko bread crumbs 
• 1 tsp paprika 
• 0.3 cup parmesan shredded
• 0.3 cup parsley chopped
• 1 tsp pepper 
• 1  rotisserie chicken cut 
• 0.3 cup mozzarella cheese shredded
• 3  tomatoes sliced into ¼ inch slices
• 8 oz zucchini sliced into ¼ inch slices

Equipment

• sauce pan
• oven
• glass baking pan

Directions

1. Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, add milk and chicken broth and bring to a boil.
2. Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 min.Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley.
3. Add mixture to the orzo and stir until evenly distributed.
4. Pour out orzo mixture into a 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
5. Sprinkle panko, garlic powder and pepper over the veggies.Spray the panko evenly with olive oil cooking spray.
6. Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
7. Serve immediately. Enjoy!