Roasted courgette halves are filled with orzo, dill and salty feta. Lemon keeps the tender filling fresh; a short second bake lets the flavours come together without making the courgette mushy.
Courgette is more than just a vessel for the filling here: the roasted halves make up most of the dish. Courgettes are often available locally in summer, but this recipe works outside the season too. Choose firm ones of roughly the same size so they cook at the same time. Large courgettes are easier to hollow out; smaller ones work too, but give you more individual halves and may be ready a little sooner.
Orzo, also called risoni, is small, rice-shaped wheat pasta. The grains absorb flavour well, but may soak up a little more moisture from the filling as they bake. So cook them just until al dente and drain them well. Courgette flesh contains a lot of moisture: briefly cooking it in a frying pan concentrates its flavour and keeps the filling from becoming watery. Don’t let the flesh dry out completely; a little juiciness helps bind the orzo and feta together.
Lemon zest mainly adds fragrance and a fresh, slightly bitter note; the juice brings a more pronounced acidity. Add both to taste, as lemons vary in size and sharpness. Feta brings saltiness and a crumbly, creamy bite. Taste the filling before adding extra salt. No feta on hand? Soft goat’s cheese works too, though it’s less salty and a little creamier. Parsley can replace the dill, but gives a less aniseed-like, greener flavour.
The first bake colours the edges and softens the courgette enough to fill, while the halves keep their shape. Don’t let them collapse completely: they need to hold the filling. The second bake heats everything through and adds a little colour to the top. Serve the stuffed courgettes as a main course with, for example, a green salad or tomatoes with olive oil; keep the sides simple so the lemon and feta don’t get lost.
You can cover leftovers and refrigerate them within two hours, then eat them within three to four days. Reheat them in an oven until piping hot; the courgette will be softer than when freshly baked. If cooking ahead, you can store the filling and courgette halves separately. That way, you can fill and bake the courgettes just before serving, leaving them with a little more bite.
Preheat the oven to 220 °C (200 °C fan). Halve the courgettes lengthwise and scoop out the flesh with a spoon. Leave a border of about 1 cm all around. Finely chop the flesh.
Place the courgette halves cut-side up in an oven dish. Brush them with 1 tablespoon olive oil and sprinkle with the salt and some pepper. Roast for 18–22 minutes, until the edges are coloured and the flesh is just tender.
Meanwhile, cook the orzo in plenty of salted water according to the packet instructions, but drain it as soon as it is al dente. Reserve a small cup of the cooking water.
Heat the remaining olive oil in a frying pan. Cook the finely chopped courgette flesh over medium heat for 4–6 minutes, until most of the moisture has evaporated. Add the garlic and cook for 30 seconds.
Mix the orzo with the courgette flesh, lemon zest, 1 tablespoon lemon juice and the dill. Crumble the feta over the top and toss to combine. If needed, add a splash of cooking water to bring the filling loosely together. Taste and add pepper, extra lemon juice if you like, and salt only if needed.
Divide the orzo filling between the roasted courgette halves. Return the dish to the oven for 8–10 minutes, until the filling is hot and the feta is lightly coloured. Serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.