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To make a tasty summer zucchini quinoa casserole, you need some key ingredients: - 1 cup quinoa, rinsed and drained - 2 medium zucchinis, diced - 1 cup cherry tomatoes, halved - 1 bell pepper (red or yellow), chopped - 1 small onion, diced - 3 cloves garlic, minced - 2 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup shredded mozzarella cheese (optional for topping) - 1 tablespoon olive oil - Fresh basil leaves for garnish These ingredients make a bright and fresh dish. Quinoa gives the casserole a nice, nutty flavor. Zucchini adds a soft texture, while tomatoes and bell peppers bring sweetness and color. You can tweak this recipe to fit your taste. Here are some ideas: - Swap quinoa for brown rice or couscous. - Use any cheese you like, such as feta or cheddar. - Add spinach or kale for more greens. - Include cooked beans for extra protein. These options make the casserole versatile. You can play with flavors and textures based on what you have at home. Each serving of this casserole packs a healthy punch. Here is the breakdown of nutrition: - Calories: Approximately 220 - Protein: 7g - Carbohydrates: 30g - Fat: 8g - Fiber: 5g This dish is light but filling. It provides good nutrients, making it a great meal for summer. Enjoy the fresh tastes while knowing you’re eating well. For the complete recipe, refer to the Full Recipe section. Start by gathering all your ingredients. This makes cooking smooth and easy. Rinse your quinoa under cold water. Dice the zucchinis and onion. Chop the bell pepper and halve the cherry tomatoes. Mince the garlic cloves. Measure out the vegetable broth and spices. Having everything ready saves you time later. Heat olive oil in a medium saucepan on medium heat. Add the diced onion and minced garlic. Sauté them until the onion turns soft and clear. This takes about 3 to 4 minutes. Next, add the diced zucchinis and bell pepper. Cook for 5 more minutes until they start to soften. Now, stir in the rinsed quinoa along with the halved cherry tomatoes. Pour in the vegetable broth. Add oregano, basil, salt, and pepper. Stir everything well to mix. Bring the mixture to a boil. After it boils, reduce the heat to low. Cover the pan and let it simmer for 15 minutes. The quinoa should be fluffy and soak up most of the broth. Once the mixture is done, transfer it to a lightly greased 9x13 inch casserole dish. If you want cheesy goodness, sprinkle mozzarella on top. Preheat your oven to 375°F (190°C) and bake the casserole for 20 to 25 minutes. It’s ready when it bubbles and the cheese is golden brown. After baking, take it out of the oven. Let it sit for about 5 to 10 minutes. This helps the flavors set. Before serving, garnish with fresh basil leaves. Enjoy your savory summer zucchini quinoa casserole dish! For a complete guide, check the Full Recipe. When making this casserole, avoid overcooking the veggies. They should be tender but still crisp. If you cook them too long, they become mushy. Also, be careful not to skip rinsing the quinoa. Rinsing removes bitter saponins that coat the grains. Finally, don't forget to taste your mix before baking. Adjust salt and pepper as needed. To boost flavor, try adding fresh herbs. Chopped parsley or thyme adds freshness. You can mix in lemon zest for a bright taste. For texture, consider adding nuts like pine nuts or walnuts. They give a nice crunch. Lastly, if you love spice, consider a pinch of red pepper flakes. Cooking quinoa correctly is key. Use a 2:1 ratio of liquid to quinoa. For this dish, vegetable broth works great. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. Once done, fluff it with a fork. This keeps the grains separate and light. For the full recipe, check the details above. {{image_2}} You can make this dish vegetarian or vegan easily. For a vegetarian twist, keep the cheese. If you want it vegan, skip the cheese or use a plant-based cheese. Nutritional yeast also adds a cheesy flavor without dairy. You can replace the broth with vegetable broth for a vegan option. These swaps keep the dish tasty and satisfying. Adding protein makes this casserole heartier. You can mix in cooked chicken for a meaty version. Shredded rotisserie chicken works great here. If you prefer a plant-based source, add black beans or chickpeas. These options boost protein while keeping the dish filling. Simply stir them in during the cooking step. Feel free to get creative with your veggies! Swap zucchinis for yellow squash or eggplant. Spinach or kale can also add a nice touch. You can even fold in some corn for sweetness. The key is to use what you have on hand. This dish is flexible and welcomes your favorite summer veggies. To keep your Summer Zucchini Quinoa Casserole fresh, cool it to room temperature. Then, place it in an airtight container. You can store leftovers in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. When you are ready to eat your leftovers, reheating them is easy. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes until warm. You can also microwave it. Use a microwave-safe dish and cover it loosely. Heat in short bursts, stirring in between, until hot. If you want to freeze the casserole, do it before baking. Wrap the casserole tightly in plastic wrap, then in foil. This will help keep it fresh. You can freeze it for up to three months. To thaw, move the casserole to the fridge overnight. Then, bake it at 375°F (190°C) for 25-30 minutes until hot. Following these steps will ensure your dish stays flavorful and delicious. For the full recipe, check the Summer Zucchini Quinoa Casserole section. You can serve this casserole with a fresh salad. A simple green salad works well. Add a light vinaigrette for extra flavor. Grilled chicken or fish pairs nicely too. You might also enjoy crusty bread on the side. Yes, you can make this casserole ahead of time. Prepare it, then store it in the fridge. Cover it tightly to keep it fresh. Bake it when you're ready, adding a few extra minutes to cook time. This makes it easy for busy days. Cooking quinoa takes about 15 minutes. Rinse it well before cooking. Add it to boiling water or broth. Lower the heat and cover the pot. Once it's fluffy, it's done! This dish uses quinoa as a base, giving it great texture and nutrition. For the full recipe, see the previous section. This blog post covered everything you need for a perfect Summer Zucchini Quinoa Casserole. We discussed key ingredients, preparation steps, and cooking techniques. I shared tips to avoid common mistakes and enhance flavor. You also learned about variations, storage tips, and answers to frequently asked questions. In the end, this dish is a tasty, healthy choice for any meal. Give it a try and enjoy!

Summer Zucchini Quinoa Casserole

Discover the perfect summer dish with this delicious zucchini quinoa casserole that combines fresh veggies and wholesome quinoa in an easy-to-make recipe. Loaded with flavor from garlic, oregano, and topped with gooey mozzarella, this dish is a delightful way to enjoy summer produce. Ready in just 50 minutes, it's great for family meals or meal prep. Click through for step-by-step instructions and enjoy a healthy, tasty dinner tonight!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 medium zucchinis, diced

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), chopped

1 small onion, diced

3 cloves garlic, minced

2 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup shredded mozzarella cheese (optional for topping)

1 tablespoon olive oil

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and garlic; sauté until the onion is translucent, about 3-4 minutes.

      Stir in the diced zucchinis and bell pepper, cooking for another 5 minutes until they start to soften.

        Add the rinsed quinoa, halved cherry tomatoes, vegetable broth, oregano, basil, salt, and pepper to the saucepan. Stir well to combine.

          Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and has absorbed most of the broth.

            Transfer the quinoa and vegetable mixture into a lightly greased 9x13 inch casserole dish. If you're using mozzarella, sprinkle it evenly over the top.

              Bake in the preheated oven for 20-25 minutes until the casserole is bubbly and the cheese is golden brown (if used).

                Remove from the oven and let it sit for about 5-10 minutes before serving. Garnish with fresh basil leaves.

                  Prep Time: 15 mins | Total Time: 50 mins | Servings: 6