It’s that season again when I have more zucchini than I know what to do with because it grows so effortlessly here this time of year. Thankfully it’s such a versatile vegetable that with a little creativity I can usually make use of the plentiful zucchini harvest from our garden. We enjoy it raw in a salad, with hummus, or even shredded as “noodles” with a raw marinara sauce. It’s delicious in stir-frys and veggie fajitas. It can even be baked into yummy treats such a muffins or quick breads. There truly are so many wonderful ways to enjoy zucchini. Here’s a new favorite recipe of mine for a simple quinoa zucchini casserole* …but don’t be fooled by it’s simpleness; it’s full of flavor and substance!
Ingredients:
2 cups of vegetable broth or water
1 cup of quinoa
Olive oil
3 cloves of garlic, sliced
1 medium onion, chopped
1 red pepper chopped
2 medium zucchinis, chopped
3 carrots, peeled and sliced
1/2 cup cilantro, basil, or parsley (or any combination of the three), chopped
1/2 cup nutritional yeast
salt and pepper to taste
Directions:
1. Bring broth or water to a boil. Add quinoa. Bring to a boil again, then lower heat. Cover and simmer gently for 15 minutes. Set aside.
2. Preheat oven to 350 degrees.
3. Saute onion and garlic for approx 5 minutes.
4. Add pepper, zucchini, and carrots. Saute for 5 more minutes.
5. Mix vegetables, quinoa, cilantro, nutritional yeast, salt and pepper together. Transfer mixture to a glass casserole dish coated with olive oil and bake for 20 minutes.
6. Optional, serve casserole with fresh herbs sprinkled on top.
ENJOY!
*inspired by Vitality Ventures
What’s growing in your garden right now? What yummy dishes are inspired by the goodies growing right in your own backyard?
-Sarah
Tags: fresh herbs, nutritional yeast, quinoa, Tasty Tuesday, vegan casserole, veggie fajitas, versatile vegetable, zucchini, zucchinis
