Description
This Courgette & Orzo Bake is a comforting and flavorful vegetarian dish featuring tender courgettes, nutty orzo pasta, and a creamy blend of Parmesan cheese. Roasting baby courgettes enhances their natural sweetness, while the orzo is cooked in vegetable stock with sautéed onions, garlic, and grated courgettes, then baked to golden perfection with a crispy Parmesan breadcrumb topping. Perfect as a satisfying main or side, this recipe combines fresh ingredients and simple techniques for a delightful meal.
Ingredients
Scale
Vegetables
- 200g baby courgettes, halved
- 3 courgettes (just under 500g), coarsely grated
- 2 onions, chopped
- 3 garlic cloves, chopped
Pantry Items
- 2 tbsp olive oil
- 25g butter
- 500g bag orzo pasta
- small glass white wine (optional)
- 1 liter vegetable stock
Cheese & Toppings
- 85g Parmesan cheese (or vegetarian alternative), grated
- 1 slice white bread, processed into breadcrumbs
Instructions
- Roast Baby Courgettes: Preheat your oven to 240°C (220°C fan)/gas mark 9. Toss the halved baby courgettes with half of the olive oil in a roasting tin. Roast them in the oven for 10 minutes until they begin to brown and develop color, enhancing their flavor.
- Sauté Onions, Garlic, and Grated Courgette: Reduce oven temperature to 180°C (160°C fan)/gas mark 4. While the oven cools, heat the remaining olive oil and butter in the largest frying pan you have. Add the chopped onions and garlic and gently soften them until translucent and fragrant. Add the grated courgettes and increase the heat slightly, cooking until they soften and release moisture.
- Add Orzo and Deglaze: Stir the orzo pasta and the white wine (if using) into the pan, cooking for about one minute to combine flavors and allow the wine to reduce slightly. Then turn off the heat.
- Incorporate Stock and Cheese: Pour in the vegetable stock along with most of the grated Parmesan cheese, reserving some for topping. Season with salt and pepper to taste and stir everything together thoroughly.
- Assemble and Bake: Transfer the orzo and courgette mixture to a baking dish, spreading it evenly. Arrange the roasted baby courgettes on top for an inviting presentation. Bake in the preheated oven for 15 minutes so the pasta absorbs the stock and flavors meld.
- Add Toppings and Finish Baking: Remove the dish from the oven and sprinkle the breadcrumb crumbs and remaining Parmesan evenly over the top. Return to the oven and bake for an additional 10 minutes until the topping is golden brown and crispy.
- Serve: Enjoy the bake immediately while warm, allowing the flavors and textures to shine at their best.
Notes
- Using a white wine adds depth but can be omitted or substituted with extra vegetable stock.
- If you prefer, use a vegetarian Parmesan alternative to keep the dish fully vegetarian.
- The breadcrumb topping can be enhanced with chopped fresh herbs like parsley or thyme for extra flavor.
- To make ahead, prepare the mixture up to the baking step, refrigerate, then bake before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: courgette orzo bake, vegetarian pasta bake, baked orzo recipe, courgette recipes, Mediterranean vegetarian dishes
