Name: Prosciutto-Orzo Bake with Zucchini, Pepper, Corn, Feta & Hot Honey
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1065 ml chicken or vegetable broth; 1 ½ (113 g) pkgs crumbled feta cheese; 1 small pkg fresh basil; 2 ¼ cups frozen corn; 3 cloves garlic; 1 ½ lemons; 425 g orzo pasta; 12 slices prosciutto; 3 red bell peppers; 355 ml whole milk; 1 ½ medium yellow onions; 6 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; honey; salt; smoked paprika

Prosciutto-Orzo Bake with Zucchini, Pepper, Corn, Feta & Hot HoneyProsciutto-Orzo Bake with Zucchini, Pepper, Corn, Feta & Hot Honey — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1065 ml chicken or vegetable broth

1 ½ (113 g) pkgs crumbled feta cheese

1 small pkg fresh basil

2 ¼ cups frozen corn

3 cloves garlic

1 ½ lemons

425 g orzo pasta

12 slices prosciutto

3 red bell peppers

355 ml whole milk

1 ½ medium yellow onions

6 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

honey

salt

smoked paprika

Instructions

Preheat oven to 205°C (400°F).

Preheat an large pot over medium-high heat.

While the pot heats up, wash and dry the fresh produce.

Once the pot is hot, working in batches, add prosciutto in a single layer and cook until crispy, 1-2 minutes per side. Remove to a plate and set aside. (Reserve pot with drippings for later use.)

Meanwhile, peel, halve, and medium dice onions; peel and mince garlic. Place both in a large bowl.

Trim and coarsely grate zucchini. Add to the bowl with the onion and garlic.

Trim, seed, and medium dice bell peppers. Add to the bowl.

Return pot (with drippings) to medium-high heat, add oil, and swirl to coat the bottom. Add veggies, corn, and spices; cook, stirring occasionally, until veggies are slightly caramelized and liquid has evaporated, 10-12 minutes. (Reserve bowl for later use.)

When the veggies are caramelized, juice lemons into the pot. Add orzo, broth, milk, half of the feta (reserve remaining feta for serving), salt, and pepper, then stir to combine. Transfer to a large baking dish.

Place baking dish in the oven and bake until liquid is absorbed and orzo is tender, 15-20 minutes.

Meanwhile, pick basil leaves off the stems; discard stems and roughly chop the leaves. Place in the reserved bowl.

Crumble or chop prosciutto into bite-sized pieces. Add to the bowl with the basil and set aside.

Place honey and crushed red pepper in a small bowl. Stir to combine the hot honey.

When the orzo is done, remove from the oven. Add basil, prosciutto, and half of the hot honey to the baking dish, then stir to combine. (Reserve remaining hot honey for serving.)

To serve, divide orzo bake between plates or bowls, then top with reserved feta and hot honey. Enjoy!

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