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!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse and slice the zucchini into 1/4-inch thick rounds.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer the mixture to a greased 9x13-inch casserole dish, spreading it out evenly.

Step 7

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.

Step 8

Bake the casserole in the preheated oven for 25 minutes, or until the top is golden brown and bubbly.

Step 9

Remove from the oven, garnish with freshly chopped parsley, and allow it to cool for 5 minutes before serving.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	1895.7 grams (1895.7g)

Amount per serving	% Daily Value*
Calories	2600

Total Fat 125.70g	161%
Saturated Fat 52.80g	264%
Polyunsaturated Fat 5.40g
Cholesterol 231mg	77%
Sodium 15018mg	653%
Total Carbohydrate 280.80g	102%
Dietary Fiber 18.70g	67%
Total Sugars 73.90g
Protein 101.60g	203%

Vitamin D 5IU	23%
Calcium 1576mg	121%
Iron 16mg	88%
Potassium 2962mg	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.

Source of Calories

Fat: 42.5%

Protein: 15.3%

Carbs: 42.2%