Ground Beef, Orzo And Zucchini Casserole
Serves 4
10 mins prep
50 mins cook
90 mins total
0 servings
tbspolive oildivided
smallzucchinisliced into rounds
tsporegano
cuporzo
ozground beefsub ground meat of your choice
shallotchopped
ozcan of crushed tomatoessub marinara sauce
cupricotta cheesesee dairy-free options in the notes below
cupshredded cheeseI used a Mexican blend, mozzarella is best
tspground thyme
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Preheat your oven to 350 F and prepare a large baking dish with cooking spray (I used 9x13).
Add half the olive oil to a large skillet over medium heat. After a minute or two, add the sliced zucchini, salt, pepper and oregano. Cook for 5-7 minutes, until the zucchini rounds are tender-crisp. Remove from the pan and set aside.
Add the remaining oil to the skillet with the ground meat, chopped shallot and more salt and pepper. Break up the ground meat with a wooden spoon and cook, stirring frequently, until it's no longer pink, about 7-10 minutes.
To a large bowl, add the uncooked orzo, cooked zucchini, cooked beef, crushed tomatoes, riccotta cheese, shredded cheese, thyme and red pepper flakes. Add more salt and pepper too. Mix everything together.
Pour the mixture into the greased baking dish and bake, uncovered, for 30 minutes or until it's bubbling at the edges. That's it!