Courgette orzo traybake

 

Courgette orzo traybake

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

See recipe

 

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

 

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.