Courgette & Orzo Bake
This flavorful orzo dish is a comforting and satisfying meal that perfectly combines the freshness of baby courgettes with the rich flavors of Parmesan and white wine. With a crispy breadcrumb topping and tender orzo pasta, every bite is a delightful blend of textures and tastes. Enjoy this dish straight out of the oven for a delicious dinner option that will surely impress your taste buds.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
45M
Prep Time
PT15M
Yield
Serves 6 - 8
Nutrition
- Calories: 455 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.83 milligram of sodium
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