Italian Zucchini Quinoa Casserole

This Zucchini Quinoa Casserole is a fantastic healthy make-ahead casserole that the whole family will love. It is gluten free, vegetarian and easy to make vegan.

Course Main Course

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 25

Cook Time 56

Total Time 1 21

Servings

Calories 199kcal

Author Wendy Polisi

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
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

US Customary - Metric

Instructions

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.

Notes

Servings 4, Calories 307, Fat 11.8g, Carbohydrates 35g, Protein 18.7g, Cholesterol 32mg, Sodium 802mg, Fiber 6.9g, Sugars 9.2g

Nutrition