Monday, October 20, 2014

California Zucchini Bake

This is my favorite casserole dish that my mom has been making for years. It's a great recipe to use up your zucchini from your garden. This casserole is cheesy, full of flavor, comforting, gluten-free, and light. I decided to make my favorite dish this weekend. We usually use brown rice for this casserole but, I decided to use quinoa instead for some extra protein. This recipe makes 12 servings and will feed a crowd.




                                     

                                                           
Preheat oven to 350 degrees fahrenheit. Sauté "meat" of choice, chopped onions, chopped zucchini, salt, chili powder, and garlic powder in a large skillet. Cook the "meat" until it is no longer pink and the vegetables are tender. (Cook the "meat" first)

In a large mixing bowl combine the meat mixture with green chilies, greek yogurt, 1 cup of "cheese", and quinoa until everything is well combined. 

Put the casserole mixture in a 9 by 13 inch pan and sprinkle with the remaining 1/2 cup of cheese. Put the casserole in the oven for about 10-15 min. until the cheese is melted on top. When the casserole is finished baking let it cool. Serve each piece with crushed tomatoes or salsa.






California Zucchini Bake
Servings: 12
                     
Ingredients:
1 vegan meat or 1 lb. ground turkey 
1/2 cup chopped onion
3 cups chopped zucchini
1 tsp. salt
2 tsp. chili powder
2 tsp. garlic powder 
1  4-7 oz. can green chilies
1 cup plain coconut or greek yogurt 
1 1/2 cups daiya cheese or part skim mozzarella, divided*
3 1/2 cups cooked quinoa
Diced crushed tomatoes or salsa (optional)

Directions:
1.  Preheat oven to 350 degrees fahrenheit. Sauté "meat," chopped onions, chopped zucchini, salt, chili powder, and garlic powder in a large skillet. Cook the turkey until it is no longer pink and the vegetables are tender. (Cook the ground turkey first)

2.  In a large mixing bowl combine meat mixture with green chilies, yogurt, 1 cup of  "cheese", and cooked quinoa until well combined.

3. Put the casserole mixture in a 9 by 13 inch pan. Sprinkle 1/2 cup of mozzarella cheese on top of the casserole and put it in the oven. Bake the dish for 10-15 minutes. 

4. When the casserole is finished baking, let it cool, and cut into 12 servings. Serve each piece with diced crushed tomatoes or salsa. 

Notes: 
Recipe Source: ahappyharvest

Nutrition Information: (1/12 of casserole non-vegan) 
287 calories * 6.9 grams fat * 29 mg. cholesterol * 40 grams carbs * 7 grams fiber * 6 grams sugar * 17 grams protein 







2 comments:

  1. This looks so good Renee!! I'll have to make it soon :)

    ReplyDelete