Italian Zucchini Quinoa Casserole (& My Gluten Sensitive Baby)

Italian Zucchini Quinoa Casserole (& My Gluten Sensitive Baby)

  I feel like we haven’t talked in forever! I’ve been a little busy. You know, hanging out with her:   Pretty cute, huh? (If I do say so myself)  I had planned to get back to blogging on at least a semi-regular basis last week, but we’ve been having a bit of a rough... Read More »

Ingredients

  • Olive oil spray
  • 3 zucchini, sliced and cut into half moons
  • 1 onion, chopped fine
  • 4 cloves garlic, minced
  • 2 cups cooked quinoa
  • 28 ounces diced tomatoes, drained
  • 1 tablespoon fresh basil (or 1 teaspoon dried)
  • 2 teaspoons fresh oregano (or ¾ teaspoon dried)
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup shredded mozzarella or Daiya Shreds
  • 1/4 cup grated Parmesan or Vegan Parmesan
Read the whole recipe on Cooking Quinoa