Serves 6
55 min
Cheesy Zucchini Quinoa Casserole
Recipe GLPR1df5fa972c92e9
A light and savory baked casserole featuring grated zucchini, protein-rich quinoa, and melted mozzarella cheese, bound together with eggs and fresh herbs. This vegetarian dish is naturally gluten-free and makes an excellent side, appetizer, or light main course.
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Ingredients
3 eggs
4 medium zucchinis, grated and squeezed dry
½ cup cooked quinoa
¼ cup mozzarella cheese, chopped, plus extra for topping
¼ cup olive oil
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
½ teaspoon salt
½ teaspoon black pepper
Directions
Preheat your oven to 370°F (190°C).
In a large bowl, crack the eggs and whisk them together until well combined.
Add the squeezed grated zucchini to the whisked eggs and stir thoroughly to combine.
Stir in the cooked quinoa, making sure it is evenly distributed throughout the mixture.
Pour in the olive oil and mix well until the entire mixture is cohesive.
Add the chopped mozzarella cheese, fresh dill, and fresh parsley, stirring gently to combine.
Season the mixture with salt and black pepper, stirring to distribute the seasonings evenly.
Pour the mixture into a lightly oiled or buttered baking dish and spread it into an even layer.
Top the casserole with additional cubed mozzarella cheese.
Bake in the preheated oven for 45 minutes, or until the top is lightly golden and the eggs are set to an internal temperature of 160°F (71°C).
Remove from the oven and allow to cool for a few minutes before serving.
