Courgette Orzo Traybake
Packed with garlic, chilli and feta, this courgette orzo traybake makes for an easy and delicious dinner any day of the week.
Substitutes?
- No feta? Use grated cheddar instead.
- Vegan? Use vegan cheese.
- No pumpkin seeds? Try with pine nuts instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
300 g courgettes (coarsely grated)
100 g orzo
1 tsp garlic powder
a pinch of chilli flakes (or to taste)
1 tbsp extra virgin olive oil
200 ml vegetable stock
salt & pepper
50 g feta
1 tbsp pumpkin seeds
1 lemon (zested)
Recipe:
- Preheat the oven to 200C/180C fan/gas mark 5.
- Add the orzo, grated courgette, garlic powder, chilli flakes, olive oil, veg stock and lemon zest to a baking dish, plus a generous pinch of salt and pepper. Mix well and cover with foil. Bake for 15 minutes.
- Remove the foil, give everything a good stir and scatter over the feta and pumpkin seeds. Bake uncovered until the feta is golden (another 15-20 minutes). Serve hot, with lemon juice if you'd like, and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
