Zucchini Quinoa Casserole

This Zucchini Quinoa Casserole is a fabulous vegetarian quinoa casserole that can easily be made vegan. With red peppers, green peppers, zucchini, corn and green chilies, this a a veggie-packed meal that the whole family will love.

Course Main Course

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 20

Cook Time 23

Total Time 43

Servings

Calories 338kcal

Author Wendy Polisi

Ingredients

1 yellow onion chopped
½ Green pepper chopped
½ Red pepper chopped
3 zucchini shredded
4 ounces green chilies chopped
1 cup corn thawed
3 cups cooked quinoa
3 tablespoons quinoa flour or flour of choice
2 tablespoons butter or olive oil
1 cup unsweetened almond milk or milk of choice
8 ounces havarti cheese shredded (any white cheese will work - I used Daiya Havarti)
4 ounces cream cheese I used toffuti
¼ cup nutritional yeast optional
½ teaspoon sea salt
½ teaspoon smoked paprika
½ cup mozzarella cheese I used Daiya

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Spray a medium skillet with olive oil and heat to medium. Add chopped onion and cook for five minutes. Add peppers and zucchini and cook for eight more minutes. Stir in green chilies, corn and cooked quinoa.
Meanwhile, melt butter in a saucepan and whisk in flour. Cook for 3 minutes, until brown. Whisk in milk. Cook over medium heat until thickened, about 4 or 5 minutes. Add cheese, cream cheese, nutritional yeast, smoked paprika and salt and cook until cheese is melted.
Combine quinoa mixture with cheese sauce and top with additional cheese. Bake for 15 minutes and allow to cool for 10 minutes prior to serving.

Notes

This is a great main dish casserole that is easy to make ahead. Simply make the dish and store in the refrigerator until ready to cook.
If you would like to make it even heartier, try adding in 8 ounces of cooked tempeh or sausage.

Nutrition