Description
A healthy and hearty zucchini and quinoa casserole perfect for a family dinner. Packed with nutrients and easy to prepare.
Ingredients
Scale
- 2 cups quinoa, rinsed
- 4 cups vegetable broth
- 2 medium zucchinis, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup grated cheese
- 1 tsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- In a saucepan, cook quinoa in vegetable broth until tender.
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Add diced zucchini and cook for 5 minutes.
- Mix cooked quinoa, sautéed vegetables, salt, pepper, and oregano in a bowl.
- Transfer the mixture to a baking dish and top with grated cheese.
- Bake for 20 minutes or until the cheese is golden and bubbly.
- Let it cool for 5 minutes before serving.
Notes
- You can substitute vegetable broth with water, but broth adds more flavor.
- For a vegan version, use dairy-free cheese.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg