Name: Courgette & orzo bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: Italian
Ingredients: 200g baby courgettes halved; 2 tbsp olive oil; 25g butter; 2 onions chopped; 3 garlic cloves chopped; 3 courgettes (just under 500g weight), coarsely grated; 500g bag orzo; small glass white wine if you have it; 1l /1 and 3 quarter pints vegetable stock; 85g parmesan (or vegetarian alternative), grated; 1 slice white bread whizzed to crumbs

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Courgette & orzo bake

Courgette & orzo bake

Good Food team

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.1 out of 5.26 ratingsRate

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This rice-sized pasta is often used in soup but it works brilliantly in this great-value dish

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g baby courgettes

halved
2 tbsp olive oil
25g butter
2 onions

chopped
3 garlic cloves

chopped
3 courgettes

(just under 500g weight), coarsely grated
500g bag orzo
small glass white wine

if you have it
1l /1 and 3 quarter pints vegetable stock
85g parmesan

(or vegetarian alternative), grated
1 slice white bread

whizzed to crumbs

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Nutrition: per serving (6)

kcal455
fat14g
saturates6g
carbs69g
sugars7g
fibre3g
protein19g
salt0.83g

low

Method

step 1

Heat oven to 240C/220C fan/gas 9. Toss the baby courgettes with half the oil in a roasting tin and roast for 10 mins, until the courgettes are starting to colour.
step 2

Reduce oven to 180C/160C fan/gas 4. Heat the remaining oil and butter in your largest frying pan and soften the onions and garlic gently. Add the grated courgettes, and turn up the heat. Cook until softened. Stir in the orzo and wine, if using, for a minute, then turn off the heat and stir in the stock, most of the Parmesan and some seasoning.
step 3

Transfer to a baking dish and arrange the baby courgettes on top. Bake for 15 mins, take out of the oven and scatter with breadcrumbs and the remaining Parmesan and bake for 10 mins more. Eat immediately.

Recipe from Good Food magazine, June 2011

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A star rating of 4.1 out of 5.26 ratings

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