Squash and Zucchini Casserole

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

More nutritious or cost-effective.

Combine 1 cup of dry red quinoa and 2 cups of chicken stock in a medium saucepan.

Bring to a boil, then reduce heat to low, cover, and cook until liquid is absorbed.

Chop 2 zucchini, 1 yellow squash, 1 red bell pepper, and 1/2 white onion.

Combine the chopped vegetables with the quinoa in a large bowl.

Add 1 cup of mozzarella, 2 tablespoons of dried oregano, 1 teaspoon of salt, and 1 teaspoon of pepper to the bowl.

Sauté 5 diced Roma tomatoes in 2 tablespoons of olive oil for about 5 minutes.

Crush and mince 2 cloves of garlic and add to the sautéed tomatoes along with 4 halves of finely minced sundried tomatoes.

Cook the mixture down for about 5 minutes, leaving it a little chunky.

Spread the sauce evenly over the casserole mixture in the bowl.

Top with a mixture of 1/2 cup breadcrumbs and grated Parmesan.

Bake in a 350°F oven for about 35 minutes.

Check for slight browning on top before removing from the oven.

Sprinkle coarsely chopped flat leaf Italian parsley on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens