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Zucchini Casserole Recipe

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3.8 from 12 reviews

This Zucchini Casserole is a hearty and flavorful baked dish featuring tender orzo pasta, sautéed zucchini, savory ground turkey or beef, and a rich blend of marinara and cheeses. Perfect for a comforting family meal, it combines healthy vegetables with classic Italian flavors topped with melted mozzarella and Parmesan cheese.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Orzo and Vegetables

  • 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

Meat and Aromatics

  • 1 pound ground turkey or ground beef
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced

Tomato Sauce and Cheeses

  • 1 (14.5 oz) can fire-roasted tomatoes, drained
  • 24 oz jar marinara sauce (or homemade)
  • 15 oz ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese

For Garnish

  • Freshly chopped basil

Instructions

  1. Preheat the oven. Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
  2. Cook the orzo. Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain the orzo and optionally drizzle with a little olive oil to prevent sticking; set aside.
  3. Cook the zucchini. Heat olive oil in a large skillet over medium-high heat. Add chopped zucchini, Italian seasoning, salt, and pepper. Sauté for 5 to 7 minutes, stirring occasionally, until the zucchini softens but retains some bite. Transfer the cooked zucchini to a plate.
  4. Cook the meat and aromatics. In the same skillet, add ground turkey or beef with the chopped onion. Cook over medium heat until the meat is browned and the onion becomes tender, breaking up the meat with a spoon. Season with salt and pepper. Stir in minced garlic and cook for an additional minute until fragrant.
  5. Make the filling. Add the drained fire-roasted tomatoes and marinara sauce to the skillet with the meat mixture. Stir well and let the mixture simmer gently for 5 minutes. Remove from heat, then stir in the cooked orzo, sautéed zucchini, ricotta cheese, 1/4 cup of Parmesan cheese, and chopped fresh basil until evenly combined.
  6. Assemble the casserole. Lightly grease a 9×13-inch baking dish. Pour the filling mixture evenly into the dish. Sprinkle the top with shredded mozzarella and the remaining Parmesan cheese.
  7. Bake the casserole. Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the casserole is hot, bubbly, and the cheese has melted. For a golden cheese topping, broil for 2 to 3 minutes at the end, watching carefully to avoid burning.
  8. Rest and serve. Allow the casserole to rest for 10 minutes after removing it from the oven to let it set. Garnish with freshly chopped basil before serving for a fresh herbal finish.

Notes

  • You can substitute ground beef with ground turkey for a leaner option.
  • Use homemade marinara sauce for a fresher taste if preferred.
  • Broil carefully to avoid burning the cheese topping.
  • This dish can be prepared a day in advance and refrigerated before baking.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipeteach.com/zucchini-casserole-recipe/