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£5.95Price per unit
£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220ºC, gas mark 7. Pour 3-4 tbsp of the oil into a 22x28cm ovenproof dish. Tip the courgettes into the dish, season with the salt and plenty of black pepper, sprinkle over the herbs and toss well. Put in the oven for 20 minutes, stirring halfway.
Add the orzo, the whole jar of beans (no need to drain or rinse them) and the tomatoes to the dish. Stir well. Spread the mixture gently into an even layer. Tear the mozzarella into bitesized pieces and distribute evenly across the surface. Cover the dish tightly with foil and bake for 20 minutes
Blitz the bread crusts and Parmigiano Reggiano in a food processor to make cheesy breadcrumbs. Tip into a bowl and stir in the remaining 1 tbsp oil
Remove the foil from the dish. Spoon the breadcrumb mixture over the top and bake for a final 10 minutes, until the top is browned and crisp. Leave to cool for 5 minutes, then serve topped with a few basil leaves and plenty of black pepper. A simple gem leaf salad, dressed with olive oil, lemon juice, sea salt and black pepper, would make an ideal accompaniment.
If you don’t have a food processor, you can finely chop the bread crusts, or use fresh or dried shop-bought breadcrumbs. Finely grate the cheese before combining it with the breadcrumbs and oil as above
Typical values per serving when made using specific products in recipe
Energy | 1,312kJ/ 314kcals |
---|---|
Fat | 14g |
Saturated Fat | 4.9g |
Carbohydrates | 30g |
Sugars | 5.3g |
Fibre | 6.5g |
Protein | 13g |
Salt | 1g |
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