Quinoa and Vegetable Casserole, Ratatouille Style |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a sauteed and then baked vegetable casserole, good for chilly nights. Ingredients:
1 lb zucchini |
1 cup chopped onion |
1 1/2 cups chopped fresh tomatoes |
1/2 cup chopped portabella mushroom |
4 garlic cloves, minced |
1 tablespoon italian herb seasoning |
olive oil flavored cooking spray |
8 ounces part-skim ricotta cheese |
1/4 cup feta cheese |
1 whole egg |
1 teaspoon garlic powder |
1 tablespoon ketchup, of choice |
1 cup cooked quinoa |
1/2 cup shredded cheddar cheese |
Directions:
1. Prepare the vegetables as indicated, putting all into large skillet with just enough oil spray to keep them from sticking.
2. Saute the vegetables until just tender, sprinkling them with the herbal seasoning and stirring often.
3. Mix the ricotta, feta, egg, and garlic powder together, add the ketchup, and stir well.
4. Spoon the vegetable mixture into the bottom of a metal pie plate, lightly sprayed with olive oil spray, after draining the vegetables.
5. Loosely spread about half the cheese blend on top of the vegetables, and repeat layering vegetables and ricotta blend.
6. Cover the top with the cooked quinoa grain and press it down into the vegetables.
7. Spread the shredded cheddar cheese over the top and bake at 325 for 35 minutes.
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