Recipe · 25 min
Cheesy Orzo Skillet Bake with Zucchini, Bell Pepper, Basil & Eggs
- 25 min
- 2–6 servings
- 639 kcal / serving
A bubbling skillet bake of cheesy orzo with zucchini, bell pepper, and fresh basil, finished with eggs. The creamy sauce and lightly crisp veggies make it a comforting weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4eggs
- ½ small pkgfresh basil
- 1 clovegarlic
- ⅓ (8 oz) blockmozzarella cheese
- 5 ozorzo pasta
- 1red bell pepper
- 1 (8 oz) cantomato sauce
- ½ mediumyellow onion
- 1 mediumzucchini squash
- red bell peppers
- yellow onions
From the pantry: butter, unsalted, crushed red pepper, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring spoons · medium saucepan · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 1 clovegarlic
- 1red bell pepper
- ½ mediumyellow onion
- 1 mediumzucchini squash
- red bell peppers
- yellow onions
Dairy, eggs & chilled
- 4eggs
- ⅓ (8 oz) blockmozzarella cheese
Pantry & dry goods
- 5 ozorzo pasta
- 1 (8 oz) cantomato sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggs | 4 | 8 | 12 |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| mozzarella cheese | ⅓ (8 oz) block | ⅔ (8 oz) block | 1 (8 oz) block |
| orzo pasta | 5 oz | 10 oz | 15 oz |
| red bell pepper | 1 | 2 | 3 |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil salted water in a medium saucepan and cook the orzo until al dente, then drain.
- Wash and dry all produce, then dice the zucchini and pepper and set aside in a small bowl.
- In a skillet, melt butter and cook onion and garlic with the Italian seasoning and red pepper flakes until the onion softens, about 2–3 minutes.
- Add the zucchini and bell pepper to the skillet and cook, stirring often, until the vegetables are tender, about 5–6 minutes.
- Stir in the cooked orzo and tomato sauce, then fold in half of the basil; heat until warmed through, about 2–3 minutes, and remove from heat.
- Make two wells in the mixture and crack one egg into each well; sprinkle with the mozzarella.
- Place the skillet under a high broil until the egg whites are set and the cheese melts, about 4–5 minutes total.
- Top with the remaining basil and serve, dividing the portions between plates or bowls.
Two tips
- Prep the zucchini and peppers ahead of time and refrigerate for quick assembly.
- If basil is unavailable, sprinkle with a pinch of Italian seasoning or serve with extra cheese on top.
Nutrition per serving
- Calories
- 639 kcal
- Protein
- 32 g
- Carbs
- 72 g
- Fat
- 25 g
- Fiber
- 7 g
- Sodium
- 388 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.