Description
A delightful summer casserole that combines fresh vegetables and protein for a satisfying meal.
Ingredients
Scale
- 2 cups of diced zucchini
- 1 cup of cherry tomatoes, halved
- 1 cup of corn kernels
- 1 cup of cooked quinoa
- 1 cup of shredded mozzarella cheese
- 1/2 cup of diced red onion
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine zucchini, cherry tomatoes, corn, cooked quinoa, red onion, garlic, oregano, basil, salt, and pepper.
- Drizzle olive oil over the mixture and stir until evenly coated.
- Transfer the mixture to a greased baking dish.
- Top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden.
- Let it cool for 5 minutes before serving.
Notes
- You can substitute quinoa with rice for a different texture.
- Add grilled chicken or shrimp for extra protein.
- Garnish with fresh basil before serving for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg
Keywords: summer casseroles, vegetable casserole, quinoa recipe, baked dishes