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
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
-
Step1Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
-
Step2In 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.
-
Step3In 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.
-
Step4Bake 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
1Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
- © General Mills
© 2025 ®/TM General Mills All Rights Reserved