Courgette & orzo bake

Courgette & orzo bake

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(22 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


  • 200g baby courgettes, halved



    The courgette is a variety of cucurbit, 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 cucurbit, 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, questions and tips

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29th Sep, 2019
I registered to say this is extremely bland as written. I feel I wasted good produce and I'm now searching for ways to "upcycle" this orzo because I don't wish to eat it.
21st Feb, 2019
Very nice. The wine really did the trick so I wouldn't leave it out.
8th Sep, 2018
Just made this & was a success. Adapted recipe by halving ingredients (Just for me & husband) and used 1 small courgette grated, small leek &, mushrooms chopped and baby tomatoes all added to frying pan. I then added small cup white wine and about half pint veg stock which was perfect. I also added dried oregano.Would definitely make again.
8th Feb, 2018
This was delightful. Couldn't find baby courgettes so used a leek to pad it out, added a really nice flavour. So easy to make and so good
20th Oct, 2017
Delicious! Instead of baby courgettes I used slices of bigger courgettes.
yorkshirejen's picture
26th Aug, 2017
I cannot believe how good this is when it's so deceptively simple! Didn't have enough courgettes to grate in so I made up the weight with mushrooms fried off in the butter and it was so, so good.
17th Apr, 2017
This is a great recipe and can be changed to suit tastes. I've now cooked this a few times. To get the perfect consistency and avoid a soggy watery base I add the stock gradually. I add just enough to cover the orzo mix and cook for 20 mins I cover my dish with Foil! To avoid over cooking on top! then take out of the oven and give a good stir! Don't be put off by orzo sticking to the sides just scrape this off into the mix then add more sock again to cover and cook for a further 15 mins covered. Again give a good stir and remove the foil and cook to a further 5 to 10 depending on how you like the pasta. I add a cheese of my choosing usually feta and let it brown slightly on top. Absolutely delicious! I've varied this with red pepper and red onion instead of courgette. A great dish to adjust to taste!
8th Mar, 2015
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.
1st Mar, 2014
Wonderful recipe, I used spaghettini as I had no orzo worked well too but boiled it for a few minutes first. Delicious and easy!
13th Jan, 2014
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.


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