I had some zucchini in my fridge that I needed to use up so I set out to find a zucchini recipe and this is what I found. The recipe is from vegetariantimes.com. Ryan really liked this which I was actually surprised by because he doesn't typically like quinoa. The recipe calls for a 25 oz jar of marinara sauce, I made my own but I'm not sure that I love the recipe so I'm not going to post it. If you have a marinara sauce you make that you love I would use that because I think homemade always tastes so much better than canned. Anyways, if you make this I hope you enjoy!
Zucchini-Quinoa Lasagna
2 large zucchini, cut lengthwise into 12 ¼-inch-thick slices
1 tsp. salt
2 cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
½ cup tomato sauce
¼ cup finely chopped onion
1 tsp. dried oregano
¼ cup fresh basil leaves, chopped (or 1 tablepoon dry basil leaves)
¼ cup fresh parsley leaves, chopped (or 1 tablespoon dry parsley flakes)
2 Tbs. nondairy cream cheese, such as Tofutti Better Than Cream Cheese, optional (I didn't use this)
1 25-oz. jar marinara sauce
½ cup shredded nondairy cheese, such as Daiya Mozzarella, optional (I used regular/dairy mozzarella cheese)
1 tsp. salt
2 cups low-sodium vegetable broth
1 cup quinoa, rinsed and drained
½ cup tomato sauce
¼ cup finely chopped onion
1 tsp. dried oregano
¼ cup fresh basil leaves, chopped (or 1 tablepoon dry basil leaves)
¼ cup fresh parsley leaves, chopped (or 1 tablespoon dry parsley flakes)
2 Tbs. nondairy cream cheese, such as Tofutti Better Than Cream Cheese, optional (I didn't use this)
1 25-oz. jar marinara sauce
½ cup shredded nondairy cheese, such as Daiya Mozzarella, optional (I used regular/dairy mozzarella cheese)
Directions
1. Preheat oven to 400°F. Place zucchini slices on bed of paper towels. Sprinkle with salt, cover with paper towels, and let stand to release moisture while preparing quinoa.
2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.
3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.
2. Bring broth, quinoa, tomato sauce, onion, and oregano to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 25 minutes, or until all liquid is absorbed. Remove from heat, and stir in basil, parsley, and cream cheese, if using.
3. Spoon 1/3 cup marinara sauce over bottom of 8-inch square baking dish. Blot remaining moisture and salt from zucchini slices, and lay 4 zucchini slices over marinara sauce in pan. Spoon half of quinoa over zucchini, and cover with 1/3 cup marinara. Repeat with 4 more zucchini slices, remaining quinoa, and 1/3 cup marinara. Top with remaining 4 zucchini slices, remaining marinara, and shredded cheese, if using. Bake lasagna 30 minutes, or until zucchini is tender and top is bubbly.
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