Description

This hearty and delicious Zucchini Casserole combines tender zucchini, flavorful ground turkey, and a cheesy blend of ricotta, mozzarella, and Parmesan baked to perfection. Featuring orzo pasta mixed with savory marinara and fire-roasted tomatoes, it’s a comforting one-dish meal perfect for family dinners or meal prep. The casserole balances fresh vegetables with rich flavors and melts softly in every bite.

Ingredients

Pasta

1 cup orzo

Vegetables

5 cups chopped zucchini (about 4 medium zucchini)
1 yellow onion, chopped
3 cloves garlic, minced
1 (14.5 oz) can fire-roasted tomatoes, drained
2 tablespoons chopped fresh basil
Freshly chopped basil, for garnish

Meat

1 pound ground turkey (or ground beef)

Cheeses

15 oz ricotta cheese
1/2 cup freshly grated Parmesan cheese, divided
1 cup shredded mozzarella cheese

Other Ingredients

2 tablespoons olive oil
1 teaspoon Italian seasoning
Kosher salt and black pepper, to taste
24 oz jar marinara sauce (or use homemade)

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Instructions

Preheat Oven: Preheat the oven to 375°F to ensure it reaches the perfect temperature for baking the casserole evenly.
Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain the orzo and drizzle with a little olive oil to prevent sticking; set aside.
Cook the Zucchini: Heat olive oil in a large skillet over medium-high heat. Add chopped zucchini, Italian seasoning, and a pinch of salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until zucchini becomes just tender. Transfer the zucchini to a plate.
Cook the Meat: In the same skillet, add ground turkey (or beef) and chopped onion. Cook over medium heat, breaking up the meat with a spoon, until the meat is browned and the onion is tender. Season with salt and pepper to taste. Stir in minced garlic and cook for an additional minute until fragrant.
Make the Filling: Add the drained fire-roasted tomatoes and marinara sauce to the skillet with the meat mixture. Stir to combine and let it simmer for about 5 minutes to blend flavors. Remove from heat, then stir in cooked orzo, sautéed zucchini, ricotta cheese, 1/4 cup Parmesan cheese, and chopped fresh basil.
Assemble the Casserole: Grease a 9×13-inch baking dish. Pour the prepared mixture into the dish. Evenly sprinkle the top with shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese.
Bake: Cover the casserole tightly with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 10 minutes until the casserole is hot, bubbly, and the cheese has melted. For a golden cheese crust, broil for 2 to 3 minutes at the end, watching carefully to prevent burning.
Serve: Allow the casserole to rest for 10 minutes before serving to let it set. Garnish with additional freshly chopped basil for a fresh, herbaceous finish.

Notes

You can substitute ground beef for ground turkey if preferred.
Using fire-roasted tomatoes adds a smoky depth, but plain diced tomatoes can be used in a pinch.
If orzo is unavailable, small pasta shapes like acini di pepe or ditalini work well.
Make sure not to overcook the zucchini to keep a slight texture in the casserole.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For a vegetarian version, omit the meat and add extra vegetables or beans.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American