Cheesy Quinoa and Zucchini Bake
Struggling to eat healthy on a busy schedule? This cheesy quinoa and zucchini bake is a game-changer. Packed with protein-rich quinoa, seasonal zucchini, and creamy cheese, it’s a hearty meal that’s as comforting as it is nutritious. Perfect for weeknights, this dish adds variety to your usual zucchini recipes while also serving as a satisfying main course. Want an Indian zucchini recipe twist? Just add a dash of cumin or garam masala for that desi flair in every bite.
How to Make
- 1.
Cook the Quinoa
In a medium saucepan, combine rinsed quinoa with vegetable broth, garlic powder, ground mustard, onion powder, and paprika. This protein-packed base makes a great starting point for wholesome zucchini recipes that are both tasty and filling.
- 2.
Simmer Until Fluffy
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes until the quinoa absorbs all the broth. Let it sit for 5 minutes. Quinoa's fluffy texture is perfect for building hearty zucchini dishes that double as comfort food.
- 3.
Fluff and Mix in Veggies
Fluff the quinoa with a fork. Stir in shredded zucchini, chopped bell peppers, corn, Greek yoghurt, dried oregano, and Britannia The Laughing Cow Cheese Slices. These ingredients turn a basic bake into one of those flavour-packed zucchini recipes you’ll keep coming back to.
- 4.
Add Seasoning and Cheese
Season with salt and pepper to taste. Add extra cheese slices on top for that gooey, melty finish that makes zucchini dishes irresistible even for picky eaters.
- 5.
Optional Indian Twist
Want an Indian zucchini recipe spin? Add a pinch of garam masala or roasted cumin powder into the mix for earthy, warm notes that balance beautifully with the cheese and veggies.
- 6.
Bake to Finish
Preheat oven to 180°C. Transfer mixture into a greased baking dish and bake for 15–20 minutes until the top is golden and bubbly. This step gives your zucchini dish a perfect crispy finish on top.
- 7.
Garnish and Serve
Let it cool slightly. Garnish with fresh parsley or chives and enjoy one of the easiest yet most satisfying zucchini recipes, perfect for lunch, dinner, or even meal prep.
| Ingredients | How It Helps |
|---|---|
Quinoa (1 cup) | High in protein and fibre, supports fullness and energy levels |
Britannia The Laughing Cow Cheese (8 slices) | Adds creamy texture and calcium for bone health |
Vegetable broth (2 cups) | Low-calorie flavour base; adds depth without extra fat |
Garlic powder (1 tsp) | Supports immune health |
Ground mustard (1/2 tsp) | Adds tang and contains anti-inflammatory compounds |
Onion powder (1/2 tsp) | Boosts flavour; supports digestion and immunity |
Zucchini, shredded (1 cup) | Low-calorie veggie rich in water, fibre, and vitamins |
Greek yoghurt (1/2 cup) | High in protein and probiotics; supports gut health |
Bell peppers, chopped (1/2 cup) | Rich in vitamin C and antioxidants |
Corn (1/2 cup) | Adds natural sweetness and fibre |
Paprika (1 tsp) | Adds flavour, boosts metabolism |
Dried oregano (1/2 tsp) | A flavourful herb with antibacterial properties |
Salt and pepper (to taste) | Enhances flavour |
Fresh parsley or chives (as needed) | Fresh herbs that add flavour |
- Quinoa is a protein-rich grain from the Andes, once called the “gold of the Incas.”
- Surprisingly modern, zucchini was first cultivated in Italy in the early 1900s.
- Zucchini is 90% water—making it super hydrating and low in calories!