This a healthy option for a side to another dish or all on its own. You can eat it hot or cold. And it is great for making ahead to have something quick to eat later.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, quinoa, and olive oil in a saucepan; bring to a boil. Stir rosemary into the quinoa mixture. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

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  • Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.

  • Mix quinoa mixture, zucchini, mozzarella cheese, black beans, 1/4 cup Parmesan cheese, eggs, egg whites, and white pepper together in a large bowl. Spoon mixture into each muffin cup and top with remaining Parmesan cheese.

  • Bake in the preheated oven until set in the middle and edges are golden brown, 25 to 30 minutes. Cool for 5 minutes in the muffin cups.

Nutrition Facts

238 calories; protein 15.6g; carbohydrates 24.3g; fat 8.7g; cholesterol 78.5mg; sodium 353.4mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/13/2016
I'll be honest. I started out having my doubts about this recipe. However, I think it's perfect and I am not even big rosemary fan. I did squeeze the liquid out of my zucchini and used the cheeses I had on hand. This does make 16 muffin cups. Not 6! They were moist and ready for me at 20 minutes. Everyone ate 2 including my 6 year old. Nothing I would change about this recipe. Thanks! Read More
(9)

Most helpful critical review

Rating: 3 stars
12/15/2016
really great idea. could be fantastic little brunch items. here are my suggestions: 1) add salt 2) reduce rosemary 3) don't need all of the quinoa - maybe 1/2? 4) maybe a dash of tobasco in the mix? just to kick it up a notch? My batch made 9 very full muffin cups. The tops with the crispy parmesan are yummy -- so maybe instead of 9 heaping muffins try 12 not-so-full muffins. that way you'll have more crispy top per muffin. I'm going to give them another shot. Read More
(2)
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/13/2016
I'll be honest. I started out having my doubts about this recipe. However, I think it's perfect and I am not even big rosemary fan. I did squeeze the liquid out of my zucchini and used the cheeses I had on hand. This does make 16 muffin cups. Not 6! They were moist and ready for me at 20 minutes. Everyone ate 2 including my 6 year old. Nothing I would change about this recipe. Thanks! Read More
(9)
Rating: 5 stars
12/17/2018
There turned out AMAZING!! Added a little garlic and it gave it the perfect balance of flavor with the fresh rosemary. DEFINITELY making this regularly. Perfect for mornings when you’re running out the door Read More
(2)
Rating: 3 stars
12/15/2016
really great idea. could be fantastic little brunch items. here are my suggestions: 1) add salt 2) reduce rosemary 3) don't need all of the quinoa - maybe 1/2? 4) maybe a dash of tobasco in the mix? just to kick it up a notch? My batch made 9 very full muffin cups. The tops with the crispy parmesan are yummy -- so maybe instead of 9 heaping muffins try 12 not-so-full muffins. that way you'll have more crispy top per muffin. I'm going to give them another shot. Read More
(2)
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Rating: 3 stars
10/25/2017
Easy to make and healthy; unfortunately very bland. Next time I'll increase the egg decrease the quinoa saute some onions with the zucchini first to add flavor and maybe put some cheddar cheese in the mix. Read More
(1)
Rating: 5 stars
10/19/2017
Great recipe! Be sure to press the shredded zucchini to drain of the excess liquid and add some extra Parmesan cheese to the top for a nice brown finish and crunchiness. I find that the recipe makes enough for 12 good sized muffins. Don't skimp on the zucchini! They cook best in my nonstick Wilton muffin tin. We like to have them on trips as breakfast travel food because the muffins are good cool though best five minutes out of the oven or reheated briefly in the microwave. Read More
(1)
Rating: 5 stars
06/17/2018
Yes I used this recipe as a starting point. I did not keep it vegetarian. In place of zucchini I used finely chopped vidalia onion. In place of black beans I used a half cup of diced baked potato and a quarter cup of diced ham. In place of parmesan cheese I used new york sharp cheese. And omitted the rosemary. It was delicious a real hit. When I get the other ingredients together I will make it vegan italian. Very good recipe! Read More
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Rating: 4 stars
06/05/2020
only reason I am giving this 4 instead of 5 is that though you can have them days after, they are best right out of the oven. Read More
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