An easy one-pan dish means cleaning up after eating is easy. Any leftovers are delicious the next day for lunch or dinner so don’t be put off by the large volume you make.
Serves 6
Ingredients
- 1 large red onion, sliced
- 400g courgettes, roughly chopped
- 2 sprigs of rosemary, leaves removed
- 5 sprigs of oregano, leaves removed
- 4 garlic cloves, roughly chopped
- 3 tbsp extra virgin olive oil
- 500g orzo
- 2 tbsp pesto of choice (I used my Spinach Pesto)
- 250g baby tomatoes, halved
- 1 ball of mozzarella
- 50g parmesan, grated
- Basil to serve
Method
- Preheat the oven to 180°C fan/ 200°C convection
- In a large pan, add the onion, courgettes, herbs, garlic and olive oil. Bake for 15 minutes.
- Add the orzo, pesto and 800ml water before mixing. Layer the tomatoes over the top and bake for 20-25 minutes.
- Roughly mix the orzo mix before layering the mozzarella and parmesan over the top.
- Bake for a final 15 minutes and serve with fresh basil.
Per serving: 525kcal/ 20g fat/ 6.9g saturated fat/ 62g carbohydrates/ 6.3g fibre/ 20g protein