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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 minutes
Cook Time 56 minutes
Total Time 1 hour 21 minutes
Servings 6
Calories 199kcal


  • 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.


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


Calories: 199kcal | Carbohydrates: 24g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 596mg | Potassium: 667mg | Fiber: 4g | Sugar: 7g | Vitamin A: 565IU | Vitamin C: 31.8mg | Calcium: 226mg | Iron: 3mg