Tender zucchini, savoury tomato sauce and a bubbling cheese topping make this Cheesy Zucchini and Orzo Casserole a welcome addition to the dinner table. Ground turkey and orzo give it substance, while ricotta brings creaminess to every spoonful. Finished with mozzarella, Parmesan and fresh basil, it’s a comforting dish that combines familiar pasta-night flavours with a generous helping of vegetables.
With five cups of chopped zucchini, this recipe is a practical way to use several zucchini at once, whether they come from your garden, a farmers’ market or the grocery store. If you have more to cook, try our Zucchini Quiche for another savoury meal, or bake a Cinnamon Zucchini Flax Loaf for a snack. Both offer a different way to enjoy this versatile vegetable.
Jarred marinara sauce keeps preparation straightforward, and canned diced tomatoes add texture to the skillet mixture. Garlic, Italian seasoning and a pinch of red pepper flakes build flavour, while grainy Dijon mustard adds another layer. Use ground turkey as suggested, or choose ground chicken or beef from the ingredient options to suit what you have on hand.
The three cheeses each have a place in the recipe: ricotta is stirred into the filling, Parmesan is divided between the filling and topping, and mozzarella finishes the casserole. Curious about the journey behind these ingredients? Explore
Dairy From Farm to Table to learn about dairy farming and how milk is processed into foods such as cheese.
Prepare the filling in a large ovenproof skillet, or transfer it to a 9 × 13-inch baking dish before baking. Once it’s bubbly and the cheese has melted, let the casserole rest for 10 minutes, then garnish with basil and serve. For another zucchini-and-tomato dinner, bookmark our Tomato, Basil and Zucchini Lasagna.
Recipe Developed by Renée Kohlman
Cheesy Zucchini and Orzo Casserole
Ingredients
- 1 cup uncooked orzo
- 2 Tbsp canola oil
- 1 lb ground turkey, chicken or beef
- 1 yellow onion, chopped
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch red pepper flakes
- 3 garlic cloves, minced
- 5 cups chopped zucchini, about 4 medium zucchini
- 1 1/2 Tbsp grainy Dijon mustard
- 2 cups canned diced tomatoes, drained
- 2 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 2 Tbsp chopped fresh basil
- 1 cup shredded mozzarella cheese
- chopped basil, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a pot of salted water to a boil. Cook the orzo according to package directions until al dente, about 4 minutes. Drain and set aside. Drizzle with a little canola oil.
- Heat the canola oil in a large oven proof skillet over medium-high heat. Add the ground turkey, chopped onion, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 5-7 minutes, until the meat is browned and the onion is tender, breaking the meat up with a wooden spoon as it cooks. Season to taste with salt and pepper. Stir in the garlic and cook for another minute.
- Add in the zucchini and cook for a few minutes, stirring occasionally. Add the drained diced tomatoes and marinara sauce. Stir to combine and simmer for a few more minutes. Remove from the heat and stir in the cooked orzo, ricotta, 1/4 cup (50 mL) Parmesan cheese, and basil. Top with mozzarella and remaining Parmesan cheese.
- Cover the skillet tightly with foil and bake for 25 minutes. Remove the foil and continue baking for another 10 minutes until bubbly and the cheese is melted. For additional browning, broil for 2 minutes.
- Let the casserole rest for 10 minutes before serving. Garnish with additional basil.
Notes
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