We all know it’s happening, there is a sadness yet excitement about it… The days of summer, the scent of the beach, along with the fresh fruit and wonderful veggies are all slowly coming to an end. In it’s place we welcome Football, colder nights, pumpkin spice lattes and the changing of the leaves. This dish is the perfect transition from summer to fall, it uses the last of the fresh summer veggies all put into a warm comfy and cozy casserole. The best thing? This casserole is delicious and good for you! It’s packed with veggies and protein from some hearty quinoa.
Zucchini Quinoa Corn Casserole
adapted from eat love drink
1 medium zucchini, thinly sliced and quartered
2 cups cooked quinoa
1 cup mini heirloom tomatoes, sliced
1 cobb corn, cut from cobb
1/2 red onion, diced
1 Jalapeno, seeded and diced
1 stalk green onion, sliced
1 tsp. sea salt
1 tsp. pepper
2 cloves garlic, minced
2 tsp. Dijon mustard
1 cup cottage cheese
2/3 – 1 cup grated Parmesan cheese (any hard cheese will do)
1. Pre heat oven to 350 degrees. In a bowl mix together eggs, garlic, Dijon, salt and pepper. Stir in cottage cheese and half of the cheese. In a second larger bowl mix together the quinoa, zucchini, tomatoes, onion, jalapeno, green onion and corn.
2. Mix together the dry and wet ingredients so that the quinoa mix is completely covered with the egg mixture. Spray a casserole dish with baking spray and transfer the ingredients to the dish. Top the casserole with the remaining cheese.
3. Cover with foil and bake for 20 minutes. Remove foil and bake for another 40 minutes until top is browned.
4. Remove from oven and let cool for 15 minutes. Top with thinly sliced basil.
This is seriously delish, I couldn’t believe all the cheesiness that was packed into this dish. The quinoa was super yummy in here and absorbed all the yummy flavors. I will definitely be making this again! You could easily substitute any combination of veggies in here to match what is in season.