Cheesy Zucchini and Quinoa Casserole - Slender Kitchen
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Cheesy Zucchini and Quinoa Casserole

By Kristen Mccaffrey
  
adapted from: eatingbirdfood.com
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362
Calories 
47g
Carbs 
12g
Fat 
20g
Protein 
10
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe

I like to think about this dish as a grown up or healthier version of mac and cheese. Instead of the pasta it uses protein and fiber packed quinoa, and instead of all the cheese the recipe uses low sodium mushroom soup to add plenty of creaminess. It works great as a healthy side dish or meatless main course. I like to use zucchini but you could also use frozen broccoli florets, spinach, or kale.

Prep Time

Cheesy Zucchini and Quinoa Casserole

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 cup uncooked quinoa
  • 4 U zucchini, chopped
  • 1/2 tbsp. olive oil
  • 1 cup onion, chopped
  • 2 U cloves garlic, minced
  • 1 cup reduced fat shredded cheddar cheese
  • 2 cups canned cream of mushroom soup, not condensed
  • Salt and pepper

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 362
Calories from Fat 110
% Daily Value *
Total Fat 12g
19%
Saturated Fat 4g
18%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 2g
0%
Cholesterol 8mg
3%
Sodium 256mg
11%
Total Carbohydrate 47g
16%
Dietary Fiber 7g
28%
Sugars 12g
Protein 20g

Directions

  1. Preheat the oven to 375 degrees.
  2. Cook the quinoa according to package directions.
  3. Spray a glass baking dish (I used an 8 X 8 for 4 servings) with cooking spray. In a bowl combine the quinoa, zucchini, olive oil, onion, garlic, half the cheese, mushroom soup, salt, and pepper. Pour into the baking dish.
  4. Sprinkle with remaining cheese. Cover with foil and cook for 20 minutes. Uncover and cook for an additional 10-15 minutes until cheese is melted and casserole is warmed through.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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