Description
Make weeknight dinners exciting again with this hearty casserole that combines tender orzo, savory beef, and fresh zucchini all in one pan. Family tested, kid approved!
Ingredients
Scale
- 1 lb (454g) lean ground beef
- 1 cup (190g) uncooked orzo pasta
- 2 medium zucchini (about 1 lb/454g), diced into ½-inch pieces
- 1 medium onion (about 1 cup/160g), finely diced
- 3 cloves garlic (about 1 tbsp/9g), minced
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 2 cups (480ml) beef broth
- 2 cups (226g) shredded mozzarella cheese, divided
- 1 tsp (5g) dried oregano
- 1 tsp (5g) dried basil
- ½ tsp (2.5g) red pepper flakes (optional)
- 2 tbsp (30ml) olive oil
- Salt and freshly ground black pepper to taste
- ¼ cup (15g) fresh parsley, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat.
- Add ground beef, season with salt and pepper, and cook until browned, about 5-7 minutes.
- Add diced onions and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds more.
- Stir in oregano, basil, and red pepper flakes. Add uncooked orzo and stir for 1 minute to lightly toast.
- Pour in beef broth and diced tomatoes with juice. Bring to a simmer, reduce heat to medium-low, cover, and cook for 5 minutes.
- Add diced zucchini, stir to combine, and cook uncovered for 3-4 minutes until zucchini begins to soften.
- Stir in half the mozzarella cheese until melted. Adjust seasoning if needed.
- Sprinkle remaining cheese over the top and transfer to oven. Bake uncovered for 15-20 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh parsley.