Cheesy Zucchini and Orzo Casserole
With ground turkey, tender zucchini, savoury marinara sauce, orzo pasta, and plenty of cheese, this is a hearty and comforting casserole the whole family will love. To speed up prep, use jarred marinara sauce.
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Servings: 6 servings
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
If you don’t have a large oven-proof skillet, you can prepare the recipe up to step 4 and then transfer the mixture into a 9x13 inch (22 X 33 cm) baking dish.
Nutrition Facts
Cheesy Zucchini and Orzo Casserole
Serving Size
1 serving
Amount per Serving
Calories
502
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
63
%
Cholesterol
98
mg
33
%
Sodium
1151
mg
50
%
Potassium
1132
mg
32
%
Carbohydrates
38
g
13
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
39
g
78
%
* Percent Daily Values are based on a 2000 calorie diet.