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