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Writer's pictureVictoria Emes

Baked courgette with tomato and fennel orzo recipe

We call this the Courgette Orzo Orgasm becuase it's loaded with flavour and will leave your taste buds buzzing!



This healthy, family friendly recipe is ready in 25 minutes and is loaded with healthy fats, ample protein and fibre.

Serves 2 adults and 2 tiny gannets. Our kids wouldn’t touch the courgette with a ten foot pole, so they just eat the orzo and they love it. 


Ingredients:

Olive oil S&P


Courgettes:

1 courgette per person, sliced in half and scored in a criss cross fashion 2 tbsp Homemade pesto (see below) or shop bought if you can’t be arsed Breadcrumbs Feta cheese (mozzarella also works nicely)


Fennel & Tomato medley:

1 cup of dried Orzo or grain of choice (couscous/quinoa work well) Prawns/diced chicken/diced tofu - roughly a palmful per person of whatever you choose 1 Fennel bulb Bunch of asparagus 2 big handfuls of cherry tomatoes 3 cloves of sliced Garlic 


Pesto:

Bunch of basil Handful of grated Parmesan 2 x tbsp pinenuts Grated zest and juice of 1 lemon Dollop of Greek yogurt Olive oil 1 tsp of garlic powder/granules 


Method:

  1. Preheat your oven to 180C

  2. Prepare your courgettes by slicing them in half lengthways, and scoring the fleshy side in a criss cross fashion. Drizzle with olive oil and salt to taste and coat thoroughly.

  3. Put a frying pan on to heat with a splash of olive oil.

  4. Finely slice the fennel and add to a roasting tray with the asparagus and tomatoes. Add 2 cloves worth of the sliced garlic, s&p and drizzle with olive oil. Pop in the oven.

  5. Add your courgettes to the hot pan and fry either side until brown. 

  6. Meanwhile, make your pesto by adding all the ingredients to a food processor and blitzing like a bitch.

  7. Place the courgettes in a roasting tin and top generously with the pesto, a dirty fat sprinkle of feta and finish with breadcrumbs. Pop in the oven and cook for 10 minutes.

  8. Now add your orzo to a large pan and cover with boiling water. This takes roughly 10 minutes to cook too.

  9. In the same pan you cooked the courgettes, fry your chosen protein source and season with S&P with the remaining sliced garlic until cooked through.

  10. Once everything is ready, add your fennel and tomato sexiness to the cooked orzo along with the remaining pesto. Stir through your protein and serve alongside your crispy, cheesy baked courgettes.


Viola! An orgasm in your mouth. 


Download a printable PDF below:




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