Zucchini Casserole

Preheat oven. Preheat the oven to 375°F.

Cook the Orzo. Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and set aside. You can drizzle with a little olive oil

Cook the Zucchini. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, Italian seasoning, and a pinch of salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the zucchini is just tender. Transfer to a plate.

Cook the Meat. In the same skillet, cook the ground turkey (or beef) and onion over medium heat until the meat is browned and the onion is tender, breaking up the meat with a spoon as it cooks. Season with salt and pepper, to taste. Stir in the garlic and cook for 1 minute.

Make the Filling. Add the drained fire-roasted tomatoes and marinara sauce to the skillet. Stir to combine and simmer for 5 minutes. Remove from the heat and stir in the cooked orzo, zucchini, ricotta, 1/4 parmesan cheese, and basil.

Assemble the Casserole. Pour the mixture into a greased 9×13-inch baking dish. Top with mozzarella cheese and remaining Parmesan cheese.

Bake. Cover the baking dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until the casserole is hot and bubbly and the cheese is melted. If you'd like the cheese to be more golden, broil for 2 to 3 minutes at the end.

Serve. Let the casserole rest for 10 minutes before serving. Garnish with additional basil, if desired.