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.
Cheesy Zucchini and Quinoa Casserole
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Preheat the oven to 375 degrees.
Cook the quinoa according to package directions.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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