Dinner

Courgette & Orzo Bake Recipe

ByBen Miller November 21, 2025November 21, 2025

Introduction

This Courgette & Orzo Bake is a comforting, flavorful dish that combines tender courgettes with creamy orzo pasta. Roasted baby courgettes add a lovely caramelized touch, making it perfect for a cozy weeknight meal or light dinner.

A white round dish filled with a creamy rice bake topped with roasted green and yellow zucchini slices arranged randomly. The top layer is golden with some crispy toasted crumbs scattered over the surface. The baked rice underneath is light yellow and soft, visible where a portion has been scooped out from the bottom right. A white spoon rests inside the dish on the left side. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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)
1l / 1 and 3 quarter pints vegetable stock
85g parmesan (or vegetarian alternative), grated
1 slice white bread, whizzed to crumbs

Instructions

Step 1: Heat the oven to 240°C (220°C fan/gas 9). Toss the baby courgettes with half the olive oil in a roasting tin and roast for 10 minutes, until they start to colour.
Step 2: Reduce the oven to 180°C (160°C fan/gas 4). In your largest frying pan, heat the remaining olive oil and butter. Gently soften the chopped onions and garlic.
Step 3: Add the grated courgettes to the pan, increase the heat, and cook until softened.
Step 4: Stir in the orzo and white wine (if using), cooking for a minute. Turn off the heat and stir in the vegetable stock, most of the parmesan, and season to taste.
Step 5: Transfer the mixture to a baking dish and arrange the roasted baby courgettes on top.
Step 6: Bake for 15 minutes, then remove from the oven and sprinkle with the breadcrumb crumbs and remaining parmesan.
Step 7: Return to the oven and bake for another 10 minutes. Serve immediately while warm.

Tips & Variations

For a richer flavor, use vegetable stock made from roasted vegetables or add a splash of cream before baking.
Try adding fresh herbs like thyme or basil for extra aroma and freshness.
To make it vegan, substitute butter with a plant-based alternative and use vegan cheese instead of parmesan.

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 soften after refrigeration, but the flavors will remain delicious.

How to Serve

A white round casserole dish filled with a baked rice dish. The bottom layer is creamy white rice with a soft texture, topped with a crumbly golden brown topping. On top, grilled pieces of zucchini and yellow squash are placed, showing char marks and a mix of green and yellow colors with a slightly crispy texture. A large silver spoon rests on the side inside the dish. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen courgettes instead of fresh?

Fresh courgettes are best for texture, but if using frozen, thaw and drain them well before grating and cooking to avoid excess moisture.

Can I prepare this dish in advance?

Yes, you can assemble the dish up to the baking stage and refrigerate it. Bake as directed when ready to serve, adding a few extra minutes if chilled.