Healthy Quinoa Zucchini Bake
Healthy Quinoa Zucchini Bake is an easy, high-protein casserole made with fresh zucchini, quinoa, lean ground beef, and melted cheese.
Ingredients
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- 3 –4 medium zucchinis grated
- 1 teaspoon salt for zucchini
- 1 medium onion finely diced
- 2 –3 cloves garlic minced
- 1 pound lean ground beef optional
- 2 large eggs lightly beaten
- 1½ cups shredded cheese blend cheddar, mozzarella, parmesan
- ½ cup vegetable broth or milk
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Pinch red pepper flakes optional
- 1 teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Rinse the quinoa thoroughly under cold water. Cook it with 2 cups of water or broth according to package instructions until fluffy, about 15–20 minutes. Let it cool slightly.
- Grate the zucchini and place it in a colander. Sprinkle with salt and allow it to rest for 10–15 minutes before squeezing out as much liquid as possible using a clean towel.
- Dice the onion and mince the garlic.
- If using ground beef, cook it in a skillet over medium-high heat until browned. Drain any excess fat and allow it to cool.
- In a large bowl, combine the cooked quinoa, zucchini, onion, garlic, cooked beef, eggs, 1 cup of shredded cheese, broth or milk, oregano, basil, red pepper flakes, salt, and pepper.
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread the Healthy Quinoa Zucchini Bake mixture evenly into the baking dish.
- Sprinkle the remaining cheese over the top.
- Cover loosely with foil and bake for 30 minutes.
- Remove the foil and bake for another 15–20 minutes until golden brown and bubbling.
- Allow the casserole to rest for 10 minutes before serving.
Notes
- Omit the ground beef for a delicious vegetarian casserole.
- Feta or Monterey Jack cheese can be substituted for different flavors.
- Serve with a fresh green salad or roasted vegetables.
- This casserole also pairs well with tomato soup or garlic bread.