Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
20 min. |
20 min. |
40 min. |
6 |
0 |
Zucchini Quinoa Casserole with Fresh Herbs
This recipe is a gluten free dish that is reminiscent of the Sephardic-style vegetable casseroles and that are usually cooked with Matzo meal during Passover.
Ingredients:
1 cup of uncooked quinoa, rinsed. |
6 medium sized zucchinis (1 1/2 to 2 lbs) |
1 large vidalia onion, peeled of outer paper skin and cut ends. |
5 large eggs |
1/2 cup of chopped fresh parsley |
2 tablespoons of fresh chopped herbs (basil, marjoram, dill, oregano, thyme and sage) |
4 tablespoon olive oil |
Salt |
Pepper |
2 cups of vegetable broth |
Instructions:
1 | Add quinoa and your veggie broth to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside to cool. |
2 | Preheat oven to 375 degrees |
3 | Wash zucchini and grate it (with skin) and onion using the large hole of the cheese grater. Place shredded onion and zucchini into a bowl, you will need to squeeze the excess liquid first. |
4 | In the zucchini bowl add parsley, herbs and eggs. Add the cooked quinoa and mix well with a pinch of salt and black pepper to taste. |
5 | Add 2 tablespoons of olive oil to a large baking dish (8-9 inches). Add the zucchini mixture to the baking dish and spread evenly. Bake for 20 minutes or until set (no jiggle of mixture in the middle and eggs are fully cooked.) |
6 | Let it cool for 5-7 minutes and serve while hot. |
Cook's Tips:
To make this vegan (without animal product) you can remove the eggs from the recipe and skip the baking. Saute the vegetable and herbs in oil for 10 minutes and mix all ingredients in a large bowl with the cooked quinoa.