Name: Italian Zucchini Quinoa Casserole
Prep time: 25 min
Cook time: 56 min
Total time: 81 min
Ingredients: 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); 1/4 teaspoon crushed red pepper; 1 teaspoon sea salt; 1/4 teaspoon black pepper (fresh ground); 1 cup shredded mozzarella (or Daiya Shreds); 1/4 cup grated Parmesan (or Vegan Parmesan)

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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!

Photo of a white casserole dish with zucchini quinoa casserole and a large serving spoon.

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.

Ingredients

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.

Serving Suggestions

This casserole is great served with a simple green salad with Homemade Italian Dressing. You could also serve it with an Italian Chopped Salad.

This casserole is also fabulous with roasted vegetables like Brussels sprouts, broccoli, or cauliflower.

Storage

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.

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5 from 1 vote