Quinoa, Cheddar and Zucchini Bake

By Ann Fulton

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Delicious recipes that allow for seasonal adjustments rank high in my book.  Originally, I developed this baked quinoa dish because I wanted to use this healthy grain in a new way–and my 10-year-old isn’t fond of the texture when presented as a salad or pilaf, let alone all by itself.

So, I incorporated eggs, cheese, veggies, and a few other odds and ends.  Guess what?  It was a hit!  I truly love this dish, too.  If I am lucky enough to have leftovers, this dish makes a perfect lunch or second dinner.  Occasionally, I top my piece with chopped avocado and tomatoes to make a delicious, satisfying meal.

As for  the seasonal component, broccoli, kale, and spinach are excellent options to the zucchini.  I haven’t included sautéed mushrooms yet, but that–mixed with kale–is next on my list.  (If you try it first–maybe with some Asiago cheese–please provide feedback!)  Feel free to change up the herbs and cheese as well, and consider trying the rinse-and-sauté method of cooking the quinoa.  It adds to the nutty flavor and takes practically no extra time!

Quinoa, Cheddar and Zucchini Bake
For a great vegetarian meal, simply omit the ham.
Ingredients
  • 2 cups cooked quinoa (about 3/4 cup uncooked, see note)
  • 3 eggs
  • 1/4 cup milk
  • 1 cup shredded zucchini (see note)
  • 1 cup shredded sharp cheddar
  • 1/2 cup finely diced ham
  • 1/3 cup chopped herbs (i.e., basil, thyme, chives, oregano, or a mix of several)
  • 1/4 cup minced onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2-3 tablespoons grated Asiago or Parmesan cheese
Instructions
  1. Preheat the oven to 375 degrees.
  2. Lightly beat the eggs with the milk in a large bowl. Add all remaining ingredients except the Parmesan or Asiago and spread in a greased, 9×9 baking dish. Sprinkle the remaining cheese over the top.
  3. Bake for 20 minutes or until just set and the top is slightly golden.
Notes
  • To achieve a slightly nutty flavor, I recommend rinsing the quinoa and then sautéing over medium-high heat in about a tablespoon of olive oil until dry and slightly toasted. Stir frequently so as not to burn as quinoa dries. Then, add the liquid and simmer, uncovered, over low until cooked through, about 12-15 minutes. To get the correct amount for this recipe, use 3/4 cup of quinoa and, after sautéing, add 1 cup plus 2 tablespoons water. You could also cook the quinoa in chicken or vegetable stock for added flavor.
  • I grate the zucchini on the coarse side of a box or hand grater then squeeze excess moisture out with a paper or hand towel.
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Comments

  1. Pingback: Our Summertime Favorites » The Farm Bus from Farm to Family

  2. Ann

    It looks great, I think I will bake it in mini muffin tins. I’m the only one that likes quinoa. Then I can freeze them for a quick bite.

    Reply
  3. Lynette Cassel

    Thank you so much for this recipe. I made it last week and just ate the last piece for lunch. It is SO good. I ‘m going to make it again in a muffin pan. Easy lunches. Yum.

    Thanks again, Lynette

    Reply
    1. Ann

      You are so welcome, Lynette, and I appreciate your taking the time to comment. I think the muffin cups will be great!

      Reply
  4. Carol

    This was an instant favorite the first time I made it, and in the autumn we had it several times. I hadn’t made it in a while, though, and it came up in a discussion of “healthy eating after the holidays.” Last night, in all the snow, I decided we needed comfort food after what promised to be harrowing commutes home-but so often comfort food isn’t the healthiest, and the guys I cook for are very fitness-focused. This popped into mind-but no zucchini in the house! I had some frozen broccoli, so I defrosted, drained and dried it as well as I could, and proceeded on. Our 24 year old son, living with us again until his wedding, ate half the casserole. I’d say that was a ringing endorsement!

    Reply
    1. Ann

      Thank you for the great feedback, Carol. I am so glad this recipe has been a hit. The use of broccoli is perfect, and it’s so easy to have a frozen bag on hand!

      Reply
  5. Pingback: The Fountain Avenue Kitchen – Perfectly Cooked Quinoa

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  8. yahoo.com

    “The Fountain Avenue Kitchen – Quinoa, Cheddar and Zucchini Bake” was a
    very nice blog. Continue authoring and I will keep on viewing!
    Regards ,Leoma

    Reply
  9. Pingback: Cheesy Zucchini Quinoa Bake « The Soul of Health

  10. http://tinyurl.com/gencherd06781

    I personally was seeking for recommendations for my own site
    and stumbled upon your own blog, “The Fountain Avenue Kitchen
    – Quinoa, Cheddar and Zucchini Bake”, do you mind in the event I personally use a number of your own tips?

    Thank you ,Lakeisha

    Reply
    1. Ann

      I am not sure exactly what you would like to use, but if you would like to link in to any of the information, you are welcome to, Lakeisha!

      Reply
    1. Ann

      Depending on appetite and if you have anything on the side, I would say six…four for big eaters or if this is the only thing served!

      Reply
  11. Pingback: Quinoa, Cheese and Zucchini Bake - My Judy the Foodie

  12. KC

    This is wonderful with chopped broccoli when zucchini isn’t available! Thanks for sharing your recipes/tips. I am totally amazed that you respond to all posts! Thank You for sharing your talents!

    Reply
    1. Ann

      Hi KC,
      I might not get them all, but I try! It is the least I can do when people take the time to leave so many thoughtful comments. I truly appreciate the feedback and am so glad you like this recipe with broccoli. I do, too: )

      Reply
  13. Betsy & Brett Anderson

    Finally made this tonight for dinner. Everyone loved it! The four of us ate every last crumb. No leftovers 🙁 My husband literally scraped every last morsel out of the dish he liked it so much. Colin requested that I double the recipe next time.

    Reply