This summer fresh zucchini and quinoa casserole makes a terrific meat-free meal.
It’s been far too long since my last quinoa recipe. If you’re not a convert to this splendid seed (most people think it’s a grain), maybe this casserole recipe will convince you to give it a try.
When I’m contemplating a side dish for dinner, quinoa tops my list of ingredients. It cooks up quickly and can be used in the same manner as rice. Just be sure to buy it in the bulk bins at your local grocery store. If you purchase it by the box, you’ll pay an outrageous fortune!
In order to use up my abundance of zucchini thanks to a vegetable garden that’s finally producing, I decided to mix this favorite seed with some colorful sliced zucchini. This was a good plan as it naturally added moisture to this savory casserole.
Next time you stop at the store, take a tour down the bulk bin aisle and see if you can find quinoa. If you’re lucky, they might even carry the red variety. How much fun would that be!
- 1 cup leek, or onion, thinly sliced
- 1 tablespoon olive oil
- 1 cup diced tomatoes
- 4 cups zucchini, sliced
- 2 cloves garlic, minced
- 1 pinch red pepper flakes
- 1/2 tablespoon Herbes de Provence
- ½ cup basil, finely chopped
- 2 cups quinoa, cooked according to package directions
- ½ cup Parmesan cheese, shredded
- 1. Preheat oven to 450.
- 2. Heat a large non-stick skillet over medium heat with olive oil. Add leeks and cook for 3 minutes to soften. Add tomatoes, garlic, red pepper, and Herbes de Provence. Cook for 5 - 8 minutes to thicken.
- 3. Coat a medium sized baking dish with cooking spray, then layer with sauce, quinoa, zucchini, fresh basil and parmesan until ingredients are used up.
- 4. Bake, covered for 30 minutes until vegetables are tender, then uncover and bake another 10 minutes to brown the top.
Nutrition Per Serving
Calories: 248, Weight Watchers PointsPlus 6
Total Fat: 6.48g
Total Carbs: 33.83g
Dietary Fiber: 5.68g