I recently grabbed some zucchini at the grocery store & decided to experiment with making a Quinoa Crusted Zucchini Bake. It’s a hearty casserole and personally, I (and my youngest) could eat this as a main dish (actually I snagged the left-overs for my lunch & dinner the following day), but my husband’s taste buds are slightly different from mine (go figure), so I served it as a side dish to the rest of the fam. I also delivered some to my neighbors who are often part of my taste testing crew. Their daughter is gluten-free & my friend (a.k.a. her mom) thought this would be a perfect Thanksgiving addition with a great breadcrumb swap out. To create the breadcrumb effect I pulled out my handy-dandy coffee bean grinder that’s never been used to grind beans :). My mom taught me to grind flax seeds in it years ago & now I grind just about everything in it that’s part of the grain, seed & spice family. This was my youngest’s favorite job & she loved the poof of quinoa dust that burst out every time we opened it after grinding; yup, there’s nothing like a little gadget fun at dinner! Here’s the recipe for the rest of how we made our Quinoa Crusted Zucchini Bake (after a few tweaks from the first take) & I’m looking forward to pulling this out again soon. Bon Appetit….
- 2 Large Zucchini's
- 1/2 cup onion, finely diced
- 1 - 14.5 oz. can of diced tomatoes with basil, garlic & oregano
- 1 large clove of garlic
- 1 tablespoon freeze dried basil
- 1/2 teaspoon sea or kosher salt
- 1/4 teaspoon coarse black pepper
- 3/4 cup uncooked quinoa
- 2/3 cup fresh shredded parmesan cheese
- 1/4 cup light olive oil
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- Wash the zucchini, remove the ends and cut it into large chunks. Stir the cut zucchini, onion, diced tomatoes, salt, pepper and basil together. Add in a clove of crushed garlic and mix the ingredients together well. Pour the zucchini mixture into a 13 x 9 glass baking dish that's been coated with a non-stick cooking spray.
- Place the uncooked quinoa into a grinder until all of the quinoa has been ground into a bread crumb texture. Mix the ground quinoa, salt, onion powder, garlic powder and parmesan cheese together until it's mixed well. Add in the olive oil and continue to mix the ingredients together until the quinoa is evenly coated. Add the moistened quinoa to the top of the zucchini mixture and bake the entire dish, uncovered, in a 375 degree oven for 35 - 40 minutes.
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.