Harvest Zucchini Casserole
Celebrate the flavors of the season with this Harvest Zucchini Casserole—a comforting, cheesy dish that’s as wholesome as it is delicious. Featuring tender zucchini, nutty quinoa, and a rich blend of cheddar and parmesan cheeses, this recipe effortlessly combines hearty and fresh elements. The crisp breadcrumb topping, infused with butter and savory parmesan, adds a golden crunch that perfectly complements the creamy filling. This casserole is baked to bubbly perfection in under an hour, making it an ideal choice for an easy weeknight dinner or a cozy holiday side dish. Packed with protein from quinoa and layered with hints of garlic, thyme, and parsley, this dish offers a delightful burst of flavor in every bite. Whether you’re looking to use up garden-fresh zucchini or crave a hearty vegetarian option, this crowd-pleaser is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup shredded cheddar cheese
- 0.5 cup parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons butter
- 2 tablespoons fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Rinse and slice the zucchini into 1/4-inch thick rounds.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion and cook until softened, about 3-4 minutes. Mince the garlic and add it to the skillet, cooking for an additional 1 minute until fragrant.
Add the quinoa and vegetable broth to the skillet. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the quinoa is tender and the liquid is fully absorbed. Remove from heat.
In a large mixing bowl, combine the cooked quinoa mixture, zucchini rounds, shredded cheddar cheese, dried thyme, salt, and black pepper. Mix well to ensure the zucchini is evenly coated.
Transfer the mixture to a greased 9x13-inch casserole dish, spreading it out evenly.
Melt 2 tablespoons of butter in a small saucepan. In a separate bowl, mix together the breadcrumbs, melted butter, and grated parmesan cheese. Sprinkle this breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 25 minutes, or until the top is golden brown and bubbly.
Remove from the oven, garnish with freshly chopped parsley, and allow it to cool for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 15018 mg | 653% | |
| Total Carbohydrate | 280.8 g | 102% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 73.9 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1576 mg | 121% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2962 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
