Makes: 4 servings
Preheat oven to 350F. Lightly oil or coat and 8-inch-square baking pan with nonstick cooking spray and set aside.
Cook orzo according to package directions. Drain and transfer to a large bowl.
1 cup Orzo Pasta
Meanwhile, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until softened, about 7 minutes. Increase heat to medium-high; add remaining 1/2 tablespoon oil and zucchini. Cook, stirring frequently, until tender, about 5 minutesStir cooked vegetables, eggs, chicken, 1/2 cup Italian-blend cheese, Parmesan cheese, salt, pepper and nutmeg into orzo. Spread mixture evenly in prepared pan, top with remaining 1/2 cup Italian blend cheese and bake about 15 minutes, until cheese melts and casserole is thoroughly heated.
1 tablespoon Extra Virgin Olive Oil
1⁄2 small Onion, chopped in 1/4 pieces
1 medium Zucchini, shredded and unpeeled
2 large Eggs
1 cup Chicken Breast, coarsely chopped
1 cup Shredded Italian Blend Cheese
1⁄4 teaspoon Salt
1⁄4 cup Black Pepper
1⁄4 cup Parmesan Cheese