One Pan Lemon and Thyme Summer Squash Baked Orzo

Preheat the oven to 200°C.

Add vegetable stock a roasting dish, and stir in the orzo, lemon zest, juice of one lemon and garlic cloves.

Layer the squash/courgette segments over the orzo, followed by the thyme, olive oil, salt and pepper to taste.

Bake for 20-25 minutes until the orzo is al dente and all the liquid has been absorbed.
Serve immediately and enjoy!

This recipe uses Unsweetened Almond Breeze

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Serves 3

1-2 summer squash or courgettes, cut into segments 

300g Orzo

400ml Vegetable Stock 

200ml Almond Breeze Unsweetened

4 cloves garlic, peeled and smashed

2 lemons, zested

10 sprigs of fresh thyme

olive oil 

salt & pepper