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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
