Directions

1. Pre-heat oven at 200 degrees celcius.
2. Spray 9.5 inch baking dish with oil spray. Set aside.
3. In a bowl, add orzo (or somilar pasta), 1/4 cup parmesan cheese, chilli flakes, oregano, basil, 1/2 tablespoon salt, lemon zest, 1/2 tablespoon black pepper, and grated garlic. Mix well. Set aside.
4. Spread tomato sauce evenly in baking dish in single layer.
5. Next, gently spread orzo mixture evenly on top in single layer.
6. Drizzle a tablespoon of olive oil and a tablespoon of lemon juice on top. Set aside.
7. Top orzo layer with sliced zucchini, squash, tomato and red onion.
   • Arrange in alternately, starting with zucchini, squash, tomato and repeat to complete a spiral.
8. Add additional moisture (chicken stock, or just water). Enough for the pasta to absorb. Depending on how much liquid is already in the tomato sauce.
9. Season with generous pinch of salt and black pepper.
10. Bake until liquid in orzo has been absorbed. (about 20 minutes)
11. Take casserole out and switch oven to broiler setting.
12. Sprinkle remaining parmesan and mozzarella cheese on top of baked veggies.
13. Return back to oven and cook until cheese has melted and bubbling.
14. Let cool for 5-10 minutes.
15. Garnish with fresh chopped parsley.