Courgette Orzo Traybake
This courgette orzo traybake with garlic, chilli and feta makes for an easy and delicious dinner.
Substitutes?
- No feta? Use grated cheddar instead.
- Vegan? Use a vegan cheese alternative instead.
- 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/5 gas mark.
- Add to a baking dish the orzo, grated courgette, garlic powder, chilli flakes, olive oil, vegetable stock, lemon zest and a generous pinch of both 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 for 15-20 minutes, or until the feta is golden. Serve hot with lemon juice if you like.
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.
