Courgette & orzo bake

Orzo is rice-sized pasta and it works well in this lovely cheesy bake. We’ve used a mix of green and yellow courgettes, but all green are fine.

Serves 6 Prep 15 mins Cook 45 mins

200g baby courgettes, halved, and 3 courgettes ( just under 500g), coarsely grated 2 tbsp olive oil 25g butter 2 onions, chopped 3 garlic cloves,

chopped 500g bag orzo small glass white

wine (optional) 1 litre vegetable stock 85g parmesan (or vegetarian alternative), grated good handful fresh

breadcrumbs

1 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.

2 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.

3 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. Best eaten straight away.

PER SERVING 455 kcals, fat 14g, saturates 6g, carbs 69g, sugars 7g, fibre 3g, protein 19g, salt 0.8g