OverviewCals/servingServings1726 Prep timeCook timeTotal time10 mins45 mins55 minsCasseroles are one of the easiest ways to prepare a nice warm and delicious dinner or lunch. You will be amazed how this casserole with zucchini and quinoa will taste. It’s healthy, packed with proteins that will keep you full for a longer period of time and it will taste amazingly delicious because of the refreshing taste of the zucchinis. The casserole goes a level up when you will bite that earthy taste from the mushrooms. Make it for your family, yourself or loved ones. IngredientsZucchini Casserole with Quinoa1/2 cup quinoa1 cup water1 tsp oil1 cup chopped onion2 cups shredded zucchini squeezed dry3/4 tsp salt divided1 cup reduced fat milk2 tbsp flour4 oz chopped mushrooms4 oz shredded reduced fat cheddar or American cheeseDirectionsZucchini Casserole with Quinoa Preheat oven to 350•. Spray a shallow 2-quart baking dish with non-stick spray. Place water and quinoa in a medium saucepan. Bring to a boil. Reduce heat to a low simmer and cover. Cook for 10 to 13 minutes. Quinoa should be al dente, not quite cooked through. Set aside. In a non-stick skillet over medium heat, sauté onions with oil until translucent. Add the zucchini and cook for 3 minutes. Add the quinoa and set aside. In a small saucepan, whisk together milk and flour. Add the mushrooms. Place over medium heat and bring to a simmer. Whisk until the mixture thickens. Carefully pour hot mixture into a blender. Remove the cap from the top of the blender. Place the top onto the blender and cover with a folded kitchen towel. Puree the sauce. Return the sauce to the saucepan over medium heat. Slowly add the cheese whisking constantly. Stir the sauce into the quinoa mixture. Pour into the prepared baking dish and cover with foil. Bake for 30 minutes, or until hot and bubbly. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.