adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Zucchini and Ground Beef Orzo Casserole
Zucchini and Ground Beef Orzo Casserole
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 25 minutes
Indulgent cheesy beef and zucchini casserole with creamy orzo pasta, buttery zucchini, tomatoes, and onions. Quick and easy weeknight meal ready in just over an hour.
Ingredients:
  • 1/2 cup uncooked orzo pasta (3 oz)
  • 2 teaspoons vegetable oil
  • 1 lb zucchini squash, cut in half lengthwise, cut in 1/8-inch slices
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1 lb ground beef (at least 90% lean)
  • 1/2 cup chopped onion
  • 2 teaspoons finely chopped garlic
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 cup shredded part-skim mozzarella cheese (4 oz)
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • 1 tablespoon finely chopped fresh basil leaves
  • 1/2 teaspoon finely chopped fresh thyme leaves
  • 1/4 teaspoon crushed red pepper flakes
Instructions:
  • Preheat oven to 350°F. Grease an 8-inch square (2-quart) glass baking dish with cooking spray. Prepare pasta according to package instructions.
  • Heat 1 teaspoon of oil in a 12-inch nonstick skillet over medium heat. Sauté squash, Italian seasoning, and 1/4 teaspoon of salt for 4 to 7 minutes until squash softens slightly but remains crisp-tender. Transfer to a large bowl and mix with orzo.
  • In the same skillet, warm the remaining teaspoon of oil over medium-high heat. Sauté beef, onion, garlic, and remaining 1/4 teaspoon of salt for 7 to 8 minutes until fully cooked, stirring often. Drain the mixture and transfer it to the bowl with the squash. Combine crushed tomatoes, 3/4 cup of mozzarella, ricotta, Parmesan, basil, thyme, and pepper flakes in the bowl. Mix well and transfer the mixture to a baking dish.
  • Bake for 35 to 40 minutes until bubbling on edges and completely heated through. Sprinkle with the remaining 1/4 cup of mozzarella cheese and allow to rest for 5 minutes.

Similar Recipes