Courgette & orzo bake

Courgette & orzo bake

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(9 ratings)

Prep: 15 mins Cook: 45 mins


Serves 6 - 8
This rice-sized pasta is often used in soup but it works brilliantly in this great-value dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal455
  • fat14g
  • saturates6g
  • carbs69g
  • sugars7g
  • fibre3g
  • protein19g
  • salt0.83g
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  • 200g baby courgettes, halved



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, chopped
  • 3 courgettes (just under 500g weight), coarsely grated



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 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



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 slice white bread, whizzed to crumbs


  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.

  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.

  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.

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Comments (11)

emmabuckley's picture

Has become a family favourite, so easy to make and orzo is delicious. I'm reducing the levels of liquid slightly each time I make it though, as I do seem to end up with a fair amount of stock in the bottom of the dish - the orzo doesn't quite soak it all up in the way that a risotto rice would.

cmddavies's picture

Wonderful recipe, I used spaghettini as I had no orzo worked well too but boiled it for a few minutes first. Delicious and easy!

eleventhleft's picture

Beautiful recipe, added smoked salmon and a little broccoli. Slight mishap on the stock measurement as we misread the 1l/1 and 3/4 pint as 1 and 3/4 pints. Drowned the thing but rescued it in the end. All was tasty.

loubug1012's picture

What is the stock measurement? I cannot figure it out

cdacn1's picture

This will certainly be used again - simple and very tasty. I too halved the quantities so had enough for dinner and pached lunch thhe following day.

Vegirl's picture

This was a quick and tasty mid week meal. I halved the pasta and liquid as a whole bag of pasta seemed a huge amount. It would be very easy to ring the changes with other veg too.

chemystrey's picture

Really delicious and the texture of the orzo was perfect. I made half the quantitiy so I was not sure I got the fluid right . I also added a little bit of dried oregano to the topping and used brown bread ..

nannygorgeous's picture

This dish is delicious and so easy to make. I have also made it using spinach instead and that was good too.

jenny_28's picture

Orzo is a pasta that looks like rice! It's very yummy, found some in Asda.

aussie's picture

can someone tell me what orzo ia, as i have never heard of it ,nany thanks

charlit's picture

Yum! I added pine nuts, chopped dried porcini and shredded roasted red pepper to the orzo mix, all very nice additions, and replaced the butter and parmesan with vegan alternatives. Delicious!

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