ZUCCHINI CASSEROLE
- Presley Segura
- Jun 12, 2024
- 2 min read
Looking for an easy healthy dinner for your family, or meal prep? This zucchini casserole recipe is gluten-free, and refined-sugar free. With 44g of protein per serving - you can't go wrong, and it's so delicious!
PREP TIME 10 MIN
COOK TIME 30 MIN
CLEAN UP 10 MIN
YIELDS 4.5
CALORIES 790
FAT 38G
CARBOHYDRATES 70G / 51G NET
FIBER 19G
PROTEIN 44G
ZUCCHINI CASSEROLE
INGREDIENTS:
6 tbsp avocado oil
2 packages grass-fed ground beef
4 zucchini, sliced into rounds
4 cups quinoa, or 2 packages of central market quinoa
1 yellow onion, diced
1 cup tomato sauce
2 cups raw cheddar
3 tbsp minced garlic
1 tbsp italian seasoning
1 tbsp dried oregano, more for topping
1 tsp garlic powder
salt and black pepper, to taste
red pepper flake, for topping
METHOD:
Preheat oven to 350 degrees.
Wash a slice the zucchini into 1/2 inch rounds. Dice the onion. Add the zucchini to a bowl. Toss with olive oil, oregano, salt, and pepper.
Bring a large saucepan over medium-high heat. Add the garlic and seasoned zucchini. Heat for about 10 minutes, or until fork tender.
Meanwhile, in a separate pan, add the onions and ground beef. Season with salt, garlic powder, and italian seasoning. Cook until done.
Boil the quinoa if needed. I used 2 pouches of 90-second microwaveable quinoa, to make it easy.
Oil a large baking dish. Add the ground beef mix, quinoa, zucchini, tomato sauce, and cheese. Feel free to mix the casserole or enjoy layered, like I did.
Bake in the oven for 7-10 minutes, until the cheese starts to melt. Broil for 2-3 minutes until the cheese starts to brown.
Remove from oven, and rest for 2-3 minutes before slicing. Top with red pepper flake, or any desired seasonings.
Slice into 9 pieces. 2 slices is one serving! Serve while warm with bread, or alone. Enjoy!
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