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
Preparation
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.
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.
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.
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.
