Ground Lamb and Orzo Casserole

1 cup orzo
* 2 Tbsp. olive oil, divided
* 2 medium zucchini, quartered lengthwise and sliced
* 1 yellow or white onion, peeled and diced
* 1 tsp. dried dill, or use 1 Tbsp. fresh
* 1 lb. ground turkey, lamb or vegetarian ground meat
* 1/2 tsp. cinnamon
* 1/2 tsp. salt
* 1/4 tsp. garlic powder
* 1 Tbsp. tomato paste
* 8 oz. tomato sauce
* 1 cup crumbled feta cheese

In a medium saucepan, bring about 4 cups of water to a boil. When the
water is boiling rapidly, add the orzo and cook it for 6 - 8 minutes
until it is al dente. Drain it.

Preheat the oven to 400 degrees and spray a large (2-quart) casserole
dish with nonstick cooking spray,

Heat 1 Tbsp. of the oil in a large heavy skillet over medium to
medium-high heat. Add the zucchini and onions and cook them until the
onions are translucent and the zucchini is tender-crisp, about 10
minutes. Stir in the dill and put the vegetable mixture in the
casserole. Stir in the cooked orzo.

Heat the remaining oil in the same skillet and brown the meat,
breaking it up with a spatula. When it is almost browned, add the
cinnamon, salt and garlic powder and mix evenly, then add the tomato
paste and tomato sauce, and stir it until the mixture is bubbly. Pour
the meat mixture over the vegetables and orzo, and top it evenly with
the cheese. Cover the casserole tightly and bake it for 20 minutes
(alternatively, you can refrigerate it for up to 2 days or freeze it
for up to 3 months at this point). Serve it hot, making sure to get some of
each of the layers in each serving.

Number of Servings: 8

Recipe submitted by SparkPeople user LINDZ51.