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Orzo and Vegetable Casserole (Yuvetsi)

  • Author: Michelle Burns
  • Yield: 6 servings (156 g/serving) 1x


  • 2 tbs olive oil
  • 1/2 large red onion, coarsely chopped
  • 2 large carrots, peeled and diced (about 1 cup)
  • 1 cup plum tomatoes, peeled, seeded, chopped (canned are fine)
  • 1 large zucchini,cubed
  • 1/2 tsp ground cinnamon
  • 2 bay leaves
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1/2 cup feta cheese, crumbled
  • 1/2 pound orzo or other small pasta
  • 1 Tbs balsamic vinegar
  • Grated hard cheese
  • 1 Tbs olive oil
  • Salt and black pepper to taste


  • Heat 2 tbs olive oil in a large heavys skillet.
  • When the oil is hot, add the onions and cook, uncovered and stirring over low heat for 10 minutes.
  • Add the cinnamon, stir and continue to cook for another 5 minutes.
  • If necessary, add more olive oil and then add the carrots and bay leaves.
  • Cook, uncovered over low heat, stirring occasionally, until just slightly tender.
  • Add salt, oregano, and zucchini and cook until just tender, about 5 minutes.
  • Add the garlic, stir for 1 minute, then remove from heat.
  • In a large casserole, add all the vegetables, the orzo, the tomatoes with 1 1/2 cups of liquid, and feta cheese.
  • Mix together, taste and adjust seasonings.
  • Cover, place in a preheated oven (375) and bake for 20 minutes.
  • Remove from the oven and test the orzo for tenderness.
  • If done, remove bay leaves, sprinkle the top with grated cheese, olive oil, and balsamic vinegar and bake until the cheese is slightly brown.


  • Serving Size: 156 g
  • Calories: 220
  • Fat: 11.05 g
  • Carbohydrates: 26.54 g
  • Protein: 5.3 g
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