Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a delicious way to use quinoa. It's comfort food with a healthy twist with vegetables and low-calorie cheeses. I adapted it from a recipe found in Eating Well. Although it's gluten-free, it doesn't taste like it.

Recipe Summary test

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
10
Yield:
1 9x13-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low and cook until liquid is absorbed, about 20 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

  • Mix ricotta cheese, 1/4 cup Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.

  • Spread cooked quinoa in the bottom of the baking dish. Top with 1/3 of the pasta sauce. Cover with zucchini slices and ricotta mixture. Top with another 1/3 of the pasta sauce. Scatter all the spinach on top. Cover with remaining 1/3 of the pasta sauce and shredded mozzarella cheese. Sprinkle remaining 1/4 cup Parmesan cheese on top.

  • Bake in the preheated oven until golden and bubbly, 35 to 40 minutes.

Cook's Notes:

Substitute 1 teaspoon dried oregano for the fresh if desired.

Leftover pasta sauce from a Chicken Cacciatore recipe works great in this.

Nutrition Facts

254 calories; protein 13g; carbohydrates 24g; fat 11.5g; cholesterol 48.5mg; sodium 459.8mg. Full Nutrition
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Reviews (7)

6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/06/2017
Really tasty.. and I didn't miss the meat. My change was using dried basil and dried oregano because its winter and they are right now. I shredded the zucchini and let it side for a while for the water to drain out.. better on paper towels than in the food. I think the key to this is to use a wonderful sauce and using the fresh mozzarella. I am not a fan of fresh mozzarella usually but it worked in this dish perfectly.. will use it again for sure Read More
(3)
Rating: 5 stars
02/21/2019
Very good! Added mushrooms too and sliced some Roma tomatoes on top before adding the cheese. We all liked it including the teenagers! I did use 16 oz of ricotta instead of 1 cup. Read More
(1)
Rating: 5 stars
03/10/2020
I made it with no changes. It’s delicious! Read More
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Rating: 5 stars
07/19/2021
This was excellent! I'm always looking for lower calorie substitutions & this one did not disappoint. Read More
Rating: 5 stars
05/31/2020
I am looking for more ways to avoid wheat,. This was wonderful. I used salsa sauce instead of tomato sauce. Read More
Rating: 4 stars
04/27/2021
Was delicious. I added chopped mushrooms to the ricotta mixture and I already had cooked chicken so I added it to the spinach layer. It was a bit watery for my liking, one or two of the layers could have been tomato paste or pizza sauce rather than marinara to take some of the water out. This may be obvious to experienced cooks but be sure to thinly slice the zucchini or it won't cook thru. Read More
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