Orzo with Courgette and Tomatoes

Orzo with Courgette and Tomatoes

SERVES: 3-4 | PREP TIME: 5 min | COOK TIME: 20 min

It’s peak courgette season and this week we are using ours alongside some deliciously sweet cherry tomatoes and fresh basil and spinach. If, like us, you have an abundance of courgette and squash, try this: halve the squash/courgettes, scoop out the seeds, stuff them with the orzo from this recipe, top it off with cheese and bake in the oven!

Orzo with Courgette and TomatoesIngredients: 

200g orzo
1 large courgette
300g cherry tomatoes
2 large garlic cloves
Handful of basil or spinach
1 tin chopped tomatoes
Zest of 1 lemon
200ml water
Salt and pepper


1. Prep your ingredients:
  • Wash and dice the courgette, slice the garlic into thin slivers
  • Cut your tomatoes in halves or in quarters, making them roughly the same size as the courgette pieces
2. Gently sauté the garlic and courgette in the oil for 3-4 minutes. Add in the tomatoes and continue cooking for another 3-4 minutes.
3. Add in the tinned tomatoes along with 200ml of water, the orzo, and the fresh lemon zest. Season with salt and pepper.
4. Simmer gently for 7-8 minutes until the orzo is cooked and add in the basil and/or spinach just before the orzo is fully cooked.
5. Serve with a piece of baked cod or make a seasonal stuffed squash with melted cheese on top.