Zucchini Casserole
Recipe from Two Peas and Their Pod
This easy Zucchini Casserole is made with tender zucchini, orzo, ground turkey, marinara sauce, ricotta, and plenty of melted cheese. A hearty, comforting dinner the whole family will love!
Servings: 8
Calories: 366kcal
Ingredients
- 1 cup orzo
- 2 tablespoons olive oil
- 5 cups chopped zucchini, about 4 medium zucchini
- 1 teaspoon Italian seasoning
- Kosher salt and black pepper, to taste
- 1 pound ground turkey, or ground beef
- 1 yellow onion, chopped
- 3 cloves garlic. minced
- 1 (14.5 oz) can fire-roasted tomatoes, drained
- 24 oz jar marinara sauce, or use homemade
- 15 oz ricotta cheese
- 2 tablespoons chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- Freshly chopped basil, for garnish
Instructions
- Preheat oven. Preheat the oven to 375°F.
- Cook the Orzo. Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and set aside. You can drizzle with a little olive oil
- Cook the Zucchini. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, Italian seasoning, and a pinch of salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the zucchini is just tender. Transfer to a plate.
- Cook the Meat. In the same skillet, cook the ground turkey (or beef) and onion over medium heat until the meat is browned and the onion is tender, breaking up the meat with a spoon as it cooks. Season with salt and pepper, to taste. Stir in the garlic and cook for 1 minute.
- Make the Filling. Add the drained fire-roasted tomatoes and marinara sauce to the skillet. Stir to combine and simmer for 5 minutes. Remove from the heat and stir in the cooked orzo, zucchini, ricotta, 1/4 parmesan cheese, and basil.
- Assemble the Casserole. Pour the mixture into a greased 9×13-inch baking dish. Top with mozzarella cheese and remaining Parmesan cheese.
- Bake. Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until the casserole is hot and bubbly and the cheese is melted. If you'd like the cheese to be more golden, broil for 2 to 3 minutes at the end.
- Serve. Let the casserole rest for 10 minutes before serving. Garnish with additional basil, if desired.
Notes
- You can use ground turkey or ground beef.
- Don't overcook the zucchini or orzo because both will continue cooking in the oven.
- For a golden, bubbly cheese topping, broil the casserole for 2 to 3 minutes at the end.
- Let the casserole rest for 10 minutes before serving.
- Store in the fridge for up to 4 days.
Nutrition
Calories: 366kcal | Carbohydrates: 25g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 682mg | Potassium: 771mg | Fiber: 3g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 21mg | Calcium: 276mg | Iron: 2mg