15-Minute Zucchini and Mozzarella Orzotto
Ingredients
- 2 courgettes sliced
- 1/2 tsp chilli flakes
- 2 tbsp olive oil
- 2 chopped banana shallots or 1 small onion
- 3 garlic cloves crushed
- 250g orzo
- Zest of a lemon, juice of 1/2
- 850ml vegetable stock
- 1 ball mozzarella
- 2 tbsp grated Parmesan or Pecorino
Preparation
Heat the oil in a pan.
Add the courgettes, chilli and lemon zest.
Cook for just 3-4 minutes until the courgettes have taken on some colour but are still firm.
Set them aside.
Add the shallots to the pan.
Cook for a couple of minutes then add the garlic.
Cook for a minute then add the orzo, stock and lemon juice.
Stir and simmer for 7 minutes.
Return the courgettes to the pan, add the lemon juice and tear in the mozzarella.
Add the Parmesan.
Give the pan a stir and finish with fresh basil.
Tips
Do not overcook courgettes to maintain their texture and flavor.
Flavor courgettes with lemon and chilli for best results.
Basil works well at the end, but mint could be used instead, and peas might be added for variation.
