Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life

Cheesy Zucchini Quinoa Bake

Happy Thursday my friends!!

That's why it's called the "Present" :)

That’s why it’s called the “Present” 🙂

Thank you Dr. Dae for that!

Guess what today is???  It’s Delicious Recipe Share Thursday! (Yes, I just came up with that :)) And it’s also National Nutrition Month!! YAYAY!!

I have been meaning to post this recipe for quite some time.

Cheesy Zucchini Quinoa Bake :)

Cheesy Zucchini Quinoa Bake 🙂

A HUGE thank you to Maki’s Photography for supplying the STUNNING Photos – See more here, here or here!!

I have made this recipe for girls night, to a potluck and  just for  a random weeknight!  Sidenote: It makes GREAT leftovers and saves quite well.

I brought it to the airport for a nice lil' lunch - halfway thru I thought to take a pic - ha!

I brought it to the airport for a nice lil’ lunch – halfway thru I thought to take a pic – ha!

You can make this in a 9 x 9 casserole dish OR in muffin tins for a more bite-night-affair:)  Not only is this recipe delicious but it’s also quite nutritious – You can hide or highlight the fact that it’s full of “the goods” without even trying. AND it’s naturally gluten free and easily modified to be vegetarian!

Here is my less-than-stellar photo :(

Here is my less-than-stellar photo 🙁 But I love the color!

The one thing I will say about this recipe is it does take a little prep.  My best advice for this is to break it up.  I am not one of those prep for the whole week kind of people but try to squeeze it in when it works.  Like the day before if I know I’m making these fab cheesy zucchini bites the next day, I will grate the zucchini and chop the onions while  I have the cutting board out making salads. Make sure to get all of the extra water from the zucchini (See ***Note***)  I just try to fit it in where it makes sense… If I am dirtying up the cutting board I might as well get the most bang for my buck – ya know?

 

And/or I make the quinoa the day before – Please see **Notes** below to  make the quinoa making a bit easier.  Doing it this way  ensure that the quinoa is not overcooked and it can still absorb some of the delicious flavor and moisture! YUM!!

Cooking Quinoa (Keen-WA)

Cooking Quinoa (Keen-WA)

 Did I mention to look at the ***Notes*** 🙂

Quinoa, Cheddar and Zucchini Bake – Serves ~6

Delish!

Delish! Huge thank you to Maki’s Photography!!

Recipe Adapted from this lovely lady – Fountain Avenue Kitchen

For a great vegetarian meal, simply omit the chicken sausage.

Ingredients:

  • 2 cups cooked quinoa (about 3/4 cup uncooked, see note)
  • 3 large egg whites
  • 1/4 cup nonfat or 2% milk (can use milk of choice – almond, coconut, soy)
  • 1 cup shredded zucchini (see note)
  • 1 cup shredded sharp cheddar (I use reduced fat – Sargento or store brand)
  • 1/2 cup chopped cooked chicken sausage (I use Alfresco – Sun Dried Tomato flavor works very well!)
  • 1/3 cup chopped herbs (i.e., basil, thyme, chives, oregano, or a mix of several)
  • 1/4 cup minced onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2-3 tablespoons grated Asiago or Parmesan cheese

Directions:

  1. Preheat the oven to 375 degrees.
  2. Lightly beat the eggs with the milk in a large bowl. Add all remaining ingredients except the Parmesan or Asiago and spread in a greased, 9×9 baking dish or muffin tin. (Makes about 12 ) Sprinkle the remaining cheese over the top.
  3. Bake for 20 minutes or until just set and the top is slightly golden.

***Notes***

zucchini

Zucchini with all the moisture sucked out 🙂

To achieve a slightly nutty flavor, I recommend rinsing the quinoa and then sautéing over medium-high heat in about a tablespoon of olive oil until dry and slightly toasted. Stir frequently so as not to burn as quinoa dries. Then, add the liquid and simmer, uncovered, over low until cooked through, about 12-15 minutes. To get the correct amount for this recipe, use 3/4 cup of quinoa and, after sautéing, add 1 cup plus 2 tablespoons water. You could also cook the quinoa in chicken or vegetable stock for added flavor.

I grate the zucchini on the coarse side of a box or hand grater then squeeze excess moisture out with a paper or hand towel.

Seriously you’ll LOVE this recipe!!

Questions:

1) Would you like me to post recipes more regularly?

2) What is your favorite part about FRIDAYS?!?! Mine is the general hopeful feeling I see in people! Love that!! Ohh and that it’s the weekend!!

Leave a Reply

Cheesy Zucchini Quinoa Bake

Happy Thursday my friends!!

That's why it's called the "Present" :)

That’s why it’s called the “Present” 🙂

Thank you Dr. Dae for that!

Guess what today is???  It’s Delicious Recipe Share Thursday! (Yes, I just came up with that :)) And it’s also National Nutrition Month!! YAYAY!!

I have been meaning to post this recipe for quite some time.

Cheesy Zucchini Quinoa Bake :)

Cheesy Zucchini Quinoa Bake 🙂

A HUGE thank you to Maki’s Photography for supplying the STUNNING Photos – See more here, here or here!!

I have made this recipe for girls night, to a potluck and  just for  a random weeknight!  Sidenote: It makes GREAT leftovers and saves quite well.

I brought it to the airport for a nice lil' lunch - halfway thru I thought to take a pic - ha!

I brought it to the airport for a nice lil’ lunch – halfway thru I thought to take a pic – ha!

You can make this in a 9 x 9 casserole dish OR in muffin tins for a more bite-night-affair:)  Not only is this recipe delicious but it’s also quite nutritious – You can hide or highlight the fact that it’s full of “the goods” without even trying. AND it’s naturally gluten free and easily modified to be vegetarian!

Here is my less-than-stellar photo :(

Here is my less-than-stellar photo 🙁 But I love the color!

The one thing I will say about this recipe is it does take a little prep.  My best advice for this is to break it up.  I am not one of those prep for the whole week kind of people but try to squeeze it in when it works.  Like the day before if I know I’m making these fab cheesy zucchini bites the next day, I will grate the zucchini and chop the onions while  I have the cutting board out making salads. Make sure to get all of the extra water from the zucchini (See ***Note***)  I just try to fit it in where it makes sense… If I am dirtying up the cutting board I might as well get the most bang for my buck – ya know?

 

And/or I make the quinoa the day before – Please see **Notes** below to  make the quinoa making a bit easier.  Doing it this way  ensure that the quinoa is not overcooked and it can still absorb some of the delicious flavor and moisture! YUM!!

Cooking Quinoa (Keen-WA)

Cooking Quinoa (Keen-WA)

 Did I mention to look at the ***Notes*** 🙂

Quinoa, Cheddar and Zucchini Bake – Serves ~6

Delish!

Delish! Huge thank you to Maki’s Photography!!

Recipe Adapted from this lovely lady – Fountain Avenue Kitchen

For a great vegetarian meal, simply omit the chicken sausage.

Ingredients:

  • 2 cups cooked quinoa (about 3/4 cup uncooked, see note)
  • 3 large egg whites
  • 1/4 cup nonfat or 2% milk (can use milk of choice – almond, coconut, soy)
  • 1 cup shredded zucchini (see note)
  • 1 cup shredded sharp cheddar (I use reduced fat – Sargento or store brand)
  • 1/2 cup chopped cooked chicken sausage (I use Alfresco – Sun Dried Tomato flavor works very well!)
  • 1/3 cup chopped herbs (i.e., basil, thyme, chives, oregano, or a mix of several)
  • 1/4 cup minced onion
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2-3 tablespoons grated Asiago or Parmesan cheese

Directions:

  1. Preheat the oven to 375 degrees.
  2. Lightly beat the eggs with the milk in a large bowl. Add all remaining ingredients except the Parmesan or Asiago and spread in a greased, 9×9 baking dish or muffin tin. (Makes about 12 ) Sprinkle the remaining cheese over the top.
  3. Bake for 20 minutes or until just set and the top is slightly golden.

***Notes***

zucchini

Zucchini with all the moisture sucked out 🙂

To achieve a slightly nutty flavor, I recommend rinsing the quinoa and then sautéing over medium-high heat in about a tablespoon of olive oil until dry and slightly toasted. Stir frequently so as not to burn as quinoa dries. Then, add the liquid and simmer, uncovered, over low until cooked through, about 12-15 minutes. To get the correct amount for this recipe, use 3/4 cup of quinoa and, after sautéing, add 1 cup plus 2 tablespoons water. You could also cook the quinoa in chicken or vegetable stock for added flavor.

I grate the zucchini on the coarse side of a box or hand grater then squeeze excess moisture out with a paper or hand towel.

Seriously you’ll LOVE this recipe!!

Questions:

1) Would you like me to post recipes more regularly?

2) What is your favorite part about FRIDAYS?!?! Mine is the general hopeful feeling I see in people! Love that!! Ohh and that it’s the weekend!!

3 Comments to “Cheesy Zucchini Quinoa Bake”

  1. I love your variation on one of our favorite quinoa recipes..and I, too, am one of those people who breaks a recipe into steps. Makes the final prep so much easier! So glad you made this!!

    • Thank you so much!! I just LOVE your recipes and (no joke) make this all. the. time. 🙂 I love to share your recipes on my page – you are so dang talented 🙂 Thanks again, and have a great weekend!! ~Abigail

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