Name: Courgette & orzo bake
Prep time: 15 min
Cook time: 15 min
Yield: 8
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Courgette & orzo bake

1. 200g baby courgettes , halved -

2. 2 tbsp olive oil -

3. 25g butter -

4. 2 onions , chopped -

5. 3 garlic cloves , chopped -

6. 3 courgettes (just under 500g weight), coarsely grated -

7. 500g bag orzo -

8. small glass white wine , if you have it -

9. 1l /1 and 3 quarter pints vegetable stock -

10. 85g parmesan (or vegetarian alternative), grated -

11. 1 slice white bread , whizzed to crumbs -

How to cook deliciously - Courgette & orzo bake

1. Stage

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. Stage

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. Stage

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.