Italian Zucchini Quinoa Casserole
Ingredients
Vegetables
-
3
medium
zucchini
-
1
medium
onion
-
4
cloves
garlic
-
28
ounces
diced tomatoes
Grains
Herbs and Spices
-
1
tablespoon
basil
-
2
teaspoons
oregano
-
¼
teaspoon
crushed red pepper
-
1
teaspoon
sea salt
-
¼
teaspoon
black pepper
Cheese
-
1
cup
shredded mozzarella cheese
-
¼
cup
grated Parmesan cheese
Cooking Essentials
-
as needed
spray
olive oil
Instructions
- Preheat the oven to 350°F.
- Spray a skillet with olive oil and heat over medium.
- Add sliced zucchini and cook for 5 minutes until tender, then remove from skillet.
- Respray the skillet, add chopped onion, and cook for 8 minutes.
- Add minced garlic and cooked quinoa, cooking for an additional 3 minutes while stirring.
- Stir in drained diced tomatoes, basil, oregano, red pepper, salt, and pepper, cooking for 10 minutes.
- Remove from heat and mix in the cooked zucchini.
- Transfer the mixture to a 13x9 baking pan, sprinkle with mozzarella and Parmesan cheese, and bake for 30 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
199
Total fat
7g
Total carbohydrates
24g
Total protein
11g
Sodium
596mg
Cholesterol
18mg
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