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Courgette orzo traybake recipe

117 ratings

Make this courgette orzo traybake recipe for a simple meat-free Monday dinner. Grating the courgettes into the orzo is an easy way to get your veg, along with plenty of chilli, garlic and spring onions for maximum flavour, all topped off with crunchy croutons and melting cheese. See method

Serves 4
10 mins to prepare and 30 mins to cook
310 calories / serving
Healthy
Vegetarian

Ingredients

200g orzo
1 red chilli, finely chopped (deseed for less heat)
3 spring onions, chopped
2 garlic cloves, crushed
3 tbsp olive oil
350g courgettes, coarsely grated
½ vegetable stock cube, made to 400ml
1 bread roll
100g feta, crumbled

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1300kj
310kcal 16%
Fat
10g 14%
Saturates
2g 8%
Sugars
3g 3%
Salt
0.8g 14%

of the reference intake
Carbohydrate 44.9g Protein 10.1g Fibre 0.4g

Method

Heat the oven to gas 6, 200°C, fan 180°C. Tip the orzo into a large roasting tray (about 20 x 30cm and 5cm deep). Add the chilli, spring onions, garlic, 2 tbsp oil, courgettes and some seasoning. Pour over the stock and stir everything well. The courgette will give off lots of water, so don’t add any more liquid.
Cover the tray with foil and bake for 15-20 mins until the orzo is tender and the liquid has been absorbed. If your orzo is cooked, but the dish is still a little watery, spoon off some of the liquid.
Tear the bread roll into small breadcrumbs and toss with the remaining 1 tbsp oil. Remove the foil from the traybake and turn the oven up to gas 7, 220°C, fan 200°C. Sprinkle the breadcrumbs and feta over the dish. Bake for 5-10 mins until the feta is golden and the breadcrumbs are crisp.

See more Courgette recipes