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Courgette & orzo bake

Courgette & orzo bake

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A star rating of 4 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 - 8

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

  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal455
fat14g
saturates6g
carbs69g
sugars7g
fibre3g
protein19g
low insalt0.83g
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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

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 out of 5.24 ratings
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