Hi Reader,
September always feels like such a funny in-between month to me.
We still have zucchini and tomatoes hanging around, and the afternoons can still feel very much like summer...but the mornings are getting cooler, the kids are fully back into their routines, and suddenly I'm starting to think about soup, casseroles, and baking something warm on the weekend.
I'm not quite ready to go all-in on pumpkin everything yet. But I am ready for food that's just a little cozier.
And this Cheesy Baked Zucchini Casserole might be the perfect recipe for right now.
This stunner still uses all those late-summer zucchini and tomatoes, but underneath is a hearty layer of ground turkey, orzo, marinara, ricotta and cheese, with a buttery, crispy breadcrumb topping.
Basically, it's summer produce dressed up as comfort food.
It's also a great one to assemble ahead of time and pop into the oven on a busy weeknight, which is very much the kind of cooking I'm looking for this time of year (and, let's be honest, almost always).
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