Courgette & orzo bake

bake butter courgette courgettes diner bbc good food june dinner garlic clove garlic cloves grain olive oil onion onions orzo parmesan pasta bake rice summer super supper vegetable stock vegetarian pasta bake veggie pasta bake white bread white wine

N/A

Source

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

Method

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.