Zucchini Yellow Squash and Quinoa Casserole
Zucchini, Yellow Squash and Quinoa Casserole is a delicious way to use a summer bounty of zucchini and yellow squash either as a side dish or hearty meatless meal! With a delightfully creamy texture, the goodness and protein of quinoa, the crunchy topping, it's worth turning your oven on for!
Servings: 8
Ingredients
- Cooking spray or oil for baking pan
- 2 tablespoons canola oil
- 4 tablespoons butter (1/2 stick) divided
- 1 medium onion chopped
- 1 1/2 pounds zucchini sliced into 1/4-inch slices
- 1 1/2 pounds yellow squash sliced into 1/4-inch slices
- 4 cloves garlic minced
- 2 cans (4-ounce each) diced green chiles hot or mild, drained
- 3 cups cooked quinoa
- Salt and freshly ground black pepper to taste
- 2 cups shredded white Cheddar cheese or Monterey Jack cheese
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese or Asiago cheese
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with cooking spray or rub lightly with oil. Set aside.
- Heat oil and 2 tablespoons butter in a large skillet or saute pan over medium-high heat. Add the onion, reduce heat to medium and cook 5-6 minutes or until beginning to soften.
- Add the zucchini and yellow squash. Continue cooking over medium heat for another 5-6 minutes or until zucchini and yellow squash begin to soften.
- Add garlic and cook 15 seconds or until fragrant. Let cool.
- Transfer cooled vegetables to a large bowl. Add green chiles, quinoa and Cheddar or Monterey Jack cheese. Season to taste with salt and black pepper.
- Combine sour cream, mayonnaise and eggs in a small bowl. Add to vegetable, quinoa and cheese mixture.
- Transfer to the prepared baking dish.
- Combine remaining butter, panko breadcrumbs and Parmesan or Asiago cheese in a small bowl.
- Evenly sprinkle the breadcrumb mixture over the top.
- Bake uncovered for 45-50 minutes or until golden brown and set.
Notes
MAKE AHEAD:
- Casserole may be made ahead up to the point of adding the breadcrumb and cheese combination. Add breadcrumb and cheese combination when ready to bake.
- Freeze before or after baking for 1-2 months.
- Thaw in the refrigerator. Reheat in the oven at 350 degrees.
Nutrition
Serving: 1 | Calories: 527kcal | Carbohydrates: 30g | Protein: 18g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 521mg | Potassium: 691mg | Fiber: 4g | Sugar: 7g | Vitamin A: 904IU | Vitamin C: 31mg | Calcium: 371mg | Iron: 2mg