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
1-2 summer squash or courgettes, cut into segments
400ml Vegetable Stock
200ml Almond Breeze Unsweetened
4 cloves garlic, peeled and smashed
2 lemons, zested
10 sprigs of fresh thyme
salt & pepper