0 servings
What you need
tbsp olive oil, divided
zucchini, sliced into rounds
tsp oregano
cup orzo
oz ground beef, sub ground meat of your choice
shallot, chopped
oz Crushed Tomatoes, sub marinara sauce
cup ricotta cheese, see dairy-free options in the notes below
cup shredded cheese, I used a Mexican blend, mozzarella is best
tsp ground thyme
tsp red pepper flake
Instructions
0 Preheat your oven to 350 F and prepare a large baking dish with cooking spray (I used 9x13). 1 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. 2 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. 3 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. 4 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!View original recipe
