Zucchini Casserole
Published on August 10, 2026
Quick Summary
This easy Zucchini Casserole is a hearty, comforting dinner made with tender zucchini, orzo, ground turkey, marinara sauce, ricotta, and plenty of melted cheese. It’s a great way to use up summer zucchini and makes a delicious family-friendly meal.
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Pin ItZucchini Casserole: A Delicious Way to Use Up Zucchini
When zucchini starts piling up in the kitchen, I love having a few really good recipes that turn it into something everyone is excited to eat. This Zucchini Casserole is one of those recipes.
It’s hearty, cheesy, and full of flavor, but the zucchini still gets to shine. I sauté the zucchini separately so it gets tender without becoming mushy, then stir it into a savory mixture of ground turkey, onion, garlic, fire-roasted tomatoes, marinara sauce, orzo, ricotta, and fresh basil.
Everything gets tucked into a 9×13-inch baking dish and topped with mozzarella and Parmesan. After a quick bake, you have a bubbling, cheesy casserole that is seriously satisfying.
I love that this recipe feels like comfort food while still giving you a generous serving of zucchini. It’s a great dinner to make during zucchini season and it’s also perfect for an easy weeknight dinner, Sunday supper, or anytime you need a meal that will feed the whole family with plenty of leftovers.
If you have extra zucchini from the garden or a few sitting on your counter, this is the recipe to make. It’s easy, delicious, and a great way to turn summer zucchini into a hearty meal everyone will love.
Table of Contents
Ingredients (with Helpful Notes)
- Orzo: Cook the orzo just until al dente since it will continue cooking in the oven.
- Zucchini: I like using medium zucchini and chopping it into bite-sized pieces. No need to peel it.
- Italian seasoning: Adds simple, savory flavor to the zucchini.
- Ground turkey: Keeps the casserole hearty without making it too heavy. Ground beef works well too.
- Yellow onion: Adds sweetness and flavor to the meat mixture.
- Garlic: Fresh garlic makes a big difference here.
- Fire-roasted tomatoes: These add extra depth and a subtle smoky flavor. Drain them before adding.
- Marinara sauce: Use your favorite store-bought marinara sauce or you can use my homemade marinara sauce.
- Ricotta cheese: Makes the casserole rich and creamy while adding a lovely texture.
- Fresh basil: Stir some into the casserole and save extra for garnishing.
- Parmesan cheese: Freshly grated Parmesan melts beautifully and adds plenty of savory flavor.
- Mozzarella cheese: This gives you that golden, bubbly, cheesy topping everyone loves.
Tips for Making Zucchini Casserole
Don’t overcook the zucchini. Sauté the zucchini until it is just tender. It will continue cooking while the casserole bakes, so you don’t want it too soft going into the oven.
Cook the orzo until al dente. The orzo will absorb some of the sauce as the casserole bakes, so avoid overcooking it on the stovetop.
Drain the tomatoes. Fire-roasted tomatoes add great flavor, but draining them helps keep the casserole from becoming watery.
Use a good marinara. Since marinara is a big part of the sauce, use one you really enjoy. Homemade marinara works too!
Don’t skip the foil. Covering the casserole for the first part of baking helps everything heat through without drying out.
Broil for a golden top. If you want that beautiful golden, bubbly cheese, turn on the broiler for the last 2 to 3 minutes. Keep a close eye on it!
Let it rest. Give the casserole about 10 minutes to rest before serving. This makes it easier to scoop and gives the flavors a chance to come together.
How to Store
- In the refrigerator: Let the casserole cool, then cover tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days.
- To reheat: Reheat individual portions in the microwave or warm larger portions in the oven until heated through. If reheating in the oven, cover the casserole with foil so it doesn’t dry out.
- To freeze: You can freeze the baked casserole, although the texture of the zucchini and ricotta may change slightly after thawing. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Zucchini Casserole
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, ¼ 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
Have you tried this recipe?
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Variations
- Use ground beef: Swap the ground turkey for ground beef if you prefer a richer, heartier flavor.
- Make it vegetarian: Leave out the meat and add extra zucchini, mushrooms, bell peppers, or spinach. You can even add a can of white beans, rinse and drain them first.
- Add more vegetables: Chopped bell pepper, mushrooms, spinach, or yellow squash are all easy additions. Sauté them along with the zucchini before assembling the casserole.
- Make it spicy: Add a pinch of crushed red pepper flakes to the marinara sauce for a little heat.
- Try a different pasta: Small pasta shapes such as ditalini or small shells can work in place of the orzo. Cook until al dente before adding to the filling.
- Change up the cheese: Add some shredded provolone or fontina with the mozzarella for an extra cheesy casserole.
