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Zucchini and Ground Beef Orzo Casserole

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By Betty Crocker Kitchens
Updated Nov 5, 2018
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Ground beef and zucchini make a great pairing is this surprisingly light casserole. There’s enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn’t enough to meet your veggie quota, there’s also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitchen staples and easy prep make this a perfect weeknight meal, which can be served up in just over an hour!

Zucchini and Ground Beef Orzo Casserole

  • Prep Time 40 min
  • Total 1 hr 25 min
  • Servings 6
  • Ingredients 15
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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

  • Step 
    1
    Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Step 
    2
    In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
  • Step 
    3
    In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
  • Step 
    4
    Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.

Nutrition

320 Calories
15g Total Fat
26g Protein
20g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
320
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
560mg
23%
Potassium
640mg
18%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
8%
Sugars
6g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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