Courgette & Orzo Bake Recipe

Introduction

This Courgette & Orzo Bake is a comforting, flavorful dish that combines tender roasted courgettes with creamy orzo pasta. It’s a perfect vegetarian option that’s easy to prepare and full of fresh, vibrant ingredients.

Ingredients

• 200g baby courgettes, halved
• 2 tbsp olive oil
• 25g butter
• 2 onions, chopped
• 3 garlic cloves, chopped
• 3 courgettes (just under 500g), coarsely grated
• 500g bag orzo
• Small glass white wine (optional)
• 1 litre vegetable stock
• 85g parmesan (or vegetarian alternative), grated
• 1 slice white bread, whizzed to crumbs

Instructions

1. Step 1: Preheat the oven to 240°C (220°C fan/gas mark 9). Toss the baby courgettes with half the olive oil in a roasting tin and roast for 10 minutes, until they start to colour.
2. Step 2: Reduce the oven temperature to 180°C (160°C fan/gas mark 4). In a large frying pan, heat the remaining olive oil and butter. Gently soften the chopped onions and garlic over medium heat.
3. Step 3: Add the grated courgettes to the pan and increase the heat. Cook until the courgettes are softened.
4. Step 4: Stir in the orzo and white wine, if using, and cook for one minute. Then turn off the heat and add the vegetable stock, most of the grated parmesan, and season to taste.
5. Step 5: Transfer the mixture to a baking dish and arrange the roasted baby courgettes on top.
6. Step 6: Bake for 15 minutes, then remove from the oven and scatter with the breadcrumbs and remaining parmesan.
7. Step 7: Return to the oven and bake for another 10 minutes. Serve immediately.

Tips & Variations

• Use gluten-free orzo or rice as a substitute for a gluten-free option.
• Swap parmesan for a vegan cheese to make this dish fully vegan-friendly.
• Add fresh herbs like thyme or basil for an extra layer of flavor.
• If you don’t have white wine, simply increase the vegetable stock by 50ml.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The topping may lose some crispness on reheating, but the flavors remain delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can prepare the bake up to the point before adding the breadcrumbs and cheese topping. Store it in the fridge and add the topping just before baking.

What can I use instead of orzo?

If you don’t have orzo, small pasta shapes like ditalini or even rice can work well in this recipe.

Courgette & Orzo Bake Recipe

---

★★★★★

4.8 from 52 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A comforting and savory courgette and orzo bake featuring tender roasted baby courgettes, creamy Parmesan, and a delightfully soft orzo pasta cooked in vegetable stock. This flavorful Mediterranean-inspired dish is perfect as a hearty vegetarian main or side, combining oven-roasting and stovetop cooking techniques for a deliciously satisfying meal.

---

Ingredients

Scale 1x2x3x

Roasted Courgettes

• 200g baby courgettes, halved
• 2 tbsp olive oil (divided)

Orzo Bake

• 25g butter
• 2 onions, chopped
• 3 garlic cloves, chopped
• 3 courgettes (just under 500g), coarsely grated
• 500g bag orzo pasta
• Small glass white wine (optional)
• 1 liter (1 and 3 quarter pints) vegetable stock
• 85g Parmesan cheese (or vegetarian alternative), grated
• 1 slice white bread, whizzed to crumbs

---

Instructions

1. Preheat and Roast Baby Courgettes: Preheat the oven to 240°C (220°C fan) or gas mark 9. Toss the halved baby courgettes with half of the olive oil and spread them evenly in a roasting tin. Roast for 10 minutes until they begin to brown and develop color.
2. Prepare Orzo Base: Reduce oven temperature to 180°C (160°C fan) or gas mark 4. In a large frying pan, heat the remaining olive oil and butter over medium heat. Add the chopped onions and garlic, gently softening them without browning.
3. Cook Courgettes and Combine: Add the coarsely grated courgettes to the pan. Increase the heat and cook until the courgettes soften. Stir in the orzo and pour in the white wine if using. Cook for about a minute, stirring continuously.
4. Add Stock and Cheese: Turn off heat and stir in the vegetable stock, most of the grated Parmesan, and season with salt and pepper to taste.
5. Transfer and Bake: Pour the mixture into a baking dish. Arrange the roasted baby courgettes evenly on top. Bake in the oven for 15 minutes.
6. Add Topping and Final Bake: Remove the dish from the oven, scatter the breadcrumb crumbs and remaining Parmesan over the top, and return it to the oven. Bake for an additional 10 minutes until the topping is golden and crisp.
7. Serve: Serve immediately while warm for the best texture and flavor experience.

Notes

• You can use vegetarian-friendly Parmesan alternatives to keep the dish suitable for vegetarians.
• White wine is optional but adds a subtle depth of flavor; you can substitute with a splash of white grape juice or omit entirely.
• For a gluten-free version, substitute the orzo with a gluten-free pasta or rice and use gluten-free breadcrumbs.
• Ensure not to overcook the orzo in the frying pan; most cooking happens during baking with the stock.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Keywords: courgette bake, orzo bake, vegetarian pasta bake, Mediterranean vegetable bake, Parmesan orzo, baked courgettes