Ingredients with Measurements:
- 4 medium zucchinis, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 1 cup cooked quinoa
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Baking dish (9x13 inches)
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the sliced zucchinis and red bell pepper, and cook for 5-7 minutes until tender.
5. Add the can of diced tomatoes and cooked quinoa to the skillet, and stir to combine.
6. Season with salt and pepper to taste.
7. Transfer the mixture to a baking dish.
8. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top.
9. Cover the baking dish with aluminum foil.
10. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
11. Remove the foil and bake for an additional 5-7 minutes until the cheese is golden brown.
12. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 235
Fat: 12g
Carbohydrates: 19g
Protein: 14g
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Instead of quinoa, you can use rice or couscous.
- Instead of mozzarella cheese, you can use cheddar or Monterey Jack cheese.
- Instead of Parmesan cheese, you can use Romano or Asiago cheese.
Variations:
- Add cooked ground beef or turkey to the mixture for a meatier casserole.
- Add sliced mushrooms or chopped spinach to the mixture for extra veggies.
- Use different types of cheese for a different flavor profile.
Tips and Tricks:
- Make sure to slice the zucchinis evenly for even cooking.
- You can use fresh or canned diced tomatoes for this recipe.
- If you don't have a skillet that's oven-safe, transfer the mixture to a baking dish before adding the cheese and baking.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or oven until heated through.
Presentation Ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with fresh herbs like parsley or basil.
Garnishes:
- Fresh herbs like parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the cheese is not melting, try broiling the casserole for a few minutes until the cheese is melted and bubbly.
Food Safety Advice:
- Make sure to cook the zucchinis and red bell pepper until tender to avoid any foodborne illnesses.
Food History:
- Zucchinis are a type of summer squash that originated in Central America and Mexico.
Flavor Profiles:
- This casserole is savory, cheesy, and slightly sweet from the red bell pepper and tomatoes.
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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Taste: Savory, Cheesy, Herby, Tangy, Comforting