Summertime is the perfect time to enjoy fresh zucchini straight from your garden. This Zucchini Quinoa Casserole is the perfect way to put those zucchinis to good use! With lots of cheesy goodness, this dish will be a hit with both kids and adults alike. So gather up your ingredients and get cooking – you’ll love this delicious quinoa casserole!
For a wholesome and delicious meal, this Zucchini Quinoa Casserole checks off all the boxes.
This Italian-style casserole is not only delicious, but it's also super easy to make! A handful of simple ingredients come together to create a meal your whole family will love.
This dish is perfect for a healthy weeknight meal or as a side dish at your next potluck.
So gather up your zucchini, quinoa, and any other of your favorite Italian herbs and get cooking! You'll be glad you did.
- Zucchini: Choose medium to small zucchini for the best taste and texture.
- Onion: Use white or yellow onion in this recipe.
- Garlic: Fresh garlic will give the best flavor, but you can use jarred minced garlic if you are in a pinch.
- Quinoa: Cooked quinoa is used in this recipe. You can cook it ahead of time or use pre-cooked quinoa.
- Tomatoes: Drained diced tomatoes are used in this recipe. Do not use tomato sauce.
- Basil: You can use fresh or dried basil in this recipe. If you have them, fresh herbs really add a pop of flavor.
- Oregano: You can use fresh or dried oregano in this recipe.
- Crushed red pepper: This gives the dish a little bit of heat. Add more or less, to taste.
- Salt: Use sea salt or Himalayan pink salt for the best flavor.
- Pepper: Use fresh ground black pepper in this recipe.
- Mozzarella cheese: You can use shredded mozzarella or Daiya Dairy-Free Shreds.
- Parmesan cheese: You can use grated Parmesan or Vegan Parmesan.
Tips and Tricks
- To save time, you can cook the quinoa ahead of time. Or, you can use pre-cooked quinoa.
- If you cannot find diced tomatoes, you can use a can of whole peeled tomatoes. Just pulse them in a food processor until they are diced.
- For extra flavor, you can add ½ teaspoon of Italian seasoning to the quinoa mixture.
This casserole is also fabulous with roasted vegetables like Brussels sprouts, broccoli, or cauliflower.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can make this casserole ahead of time. Just assemble it, cover it and refrigerate it until you are ready to bake it. Then, bake it according to the directions.
What other vegetables work in this recipe?
If you don't like zucchini, you could use yellow squash or even eggplant. Just be sure to dice the vegetables into small pieces so they will cook through in the casserole.
Can I make this recipe vegan?
Yes, you can make this recipe vegan. Just use dairy-free cheese and Parmesan.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. Quinoa is a naturally gluten-free seed. Just be sure to read the labels and ensure that other ingredients are gluten-free.
Italian Zucchini Quinoa Casserole
- Olive oil spray
- 3 zucchini sliced and cut into half moons
- 1 onion chopped fine
- 4 cloves garlic minced
- 2 cups cooked quinoa
- 28 ounces diced tomatoes drained
- 1 tablespoon basil fresh or 1 teaspoon dried
- 2 teaspoons oregano fresh or ¾ teaspoon dried
- ¼ teaspoon crushed red pepper
- 1 teaspoon sea salt
- ¼ teaspoon black pepper fresh ground
- 1 cup shredded mozzarella or Daiya Shreds
- ¼ cup grated Parmesan or Vegan Parmesan
- Preheat oven to 350 degrees. Spray a skillet well with olive oil and heat to medium. Add zucchini and cook for 5 minutes, until tender. Remove zucchini from skillet. Res-pray skillet and add onion. Cook for 8 minutes. Add garlic and quinoa and cook for 3 minutes more, stirring often. Add tomatoes, basil, oregano, red pepper, salt and pepper and cook for 10 minutes.
- Remove from heat and stir in zucchini. Transfer mixture to a 13 x 9 baking pan. Sprinkle with cheeses and bake for 30 minutes.