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Slow-roasted courgettes with fennel & orzo

Slow-roasted courgettes with fennel & orzo served on a plate

Slow-roasted courgettes with fennel & orzo

Name: Slow-roasted courgettes with fennel & orzo
Prep time: 25 min
Cook time: 2 h 10 min
Total time: 2 h 35 min
Yield: 2
Ingredients: pinch of saffron; 1⁄2 bulb of fennel sliced; 100g cherry tomatoes halved; 1 bay leaf; 2 tbsp olive oil; pinch of dried chilli flakes; 120ml dry white wine; 4-6 baby to medium-sized courgettes; 1 lemon zested; 50g sourdough breadcrumbs; 200g orzo; 1 tbsp pine nuts toasted; 1 tbsp ricotta; handful of dill

Rosie Birkett

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Serves 2

Easy

Prep: 25 mins

Cook: 2 hrs and 10 mins

A star rating of 2.9 out of 5.7 ratingsRate

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Roast whole courgettes over tomatoes, bay, fennel and chilli for a fabulous taste that pairs well with saffron-spiked orzo - a sumptuous summertime supper

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

pinch of saffron
1⁄2 bulb of fennel

sliced
100g cherry tomatoes

halved
1 bay leaf
2 tbsp olive oil
pinch of dried chilli flakes
120ml dry white wine
4-6 baby to medium-sized courgettes
1 lemon

zested
50g sourdough breadcrumbs
200g orzo
1 tbsp pine nuts

toasted
1 tbsp ricotta
handful of dill

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Nutrition: Per serving

kcal541
fat22g
saturates4g
carbs48g
sugars6g
fibre8g
protein23g
salt0.4g

Method

step 1

Put the saffron in a small bowl and cover with 1/2 tbsp of boiling water. Heat oven to 180C/160C fan/gas 4. Put the fennel in a roasting tin with the tomatoes and bay leaf, drizzle over some oil, season and toss together with the chilli flakes. Pour over the wine. Prick the courgettes all over with a fork and place on top of the fennel. Drizzle with a little more oil, then season and cover with foil.
step 2

Roast for 1 1/2 - 2 hrs, turning the courgettes halfway through, removing the foil for the last 5 mins. The courgettes should be very soft. Lift the courgettes from the pan and set aside.
step 3

Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat. Add half the lemon zest and breadcrumbs, and gently fry until the bread is golden and crunchy. Set aside.
step 4

Cook the orzo in a pan of boiling water until al dente, then drain. Toss with the fennel, tomatoes, pine nuts, the saffron and its water. Season.
step 5

Divide the orzo between plates and add half the ricotta to each, drizzle with olive oil and sprinkle with sea salt. Top with the courgettes and scatter over the breadcrumbs, remaining lemon zest and sprigs of dill.

Recipe from Good Food magazine, July 2018

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A star rating of 2.9 out of 5.7 ratings

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