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Baked orzo with courgette & mozzarella

Adapted from

Serves 3-4



450g courgette, diced
Salt and black pepper
4 tbsp olive oil
1 medium onion, finely diced
3 garlic cloves, minced
250g orzo pasta, rinsed
1 teaspoon tomato paste
350ml vegetable stock
1 to 3 tablespoons fresh oregano, chopped
1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon
125g mozzarella, diced
50g parmesan, grated
3 medium tomatoes, diced


  1. Preheat your oven to 350°F/180C/gas 4.
  2. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the courgette. Fry for 8 minutes, stirring pieces occasionally.
  3. Add onion and garlic. Cook together for 5 more minutes on medium heat.
  4. Stir in the orzo and tomato paste and cook for two minutes more.
  5. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.
  6. Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.)
  7. Let rest for 5 minutes before serving.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Baked orzo with courgette & mozzarella close up