Quinoa & Zucchini Casserole

This vegetarian bake is light but genuinely satisfying, thanks to a smart trio: protein-rich quinoa, eggs that set the whole thing like a crustless frittata, and nutty Gruyere for savory depth.

It starts on the stovetop. You soften onion and garlic, then cook diced zucchini with fresh thyme and rosemary just until tender but not mushy, which keeps the casserole from turning watery.

Off the heat, the herby vegetables get folded into whisked eggs along with the cooked quinoa and grated cheese, then baked until the eggs set and the top browns lightly.

The result slices like a savory custard, holding together in tidy portions that work warm as a main dish or alongside roast chicken or fish.

It’s high in fiber and protein, vegetarian, and an easy way to use up a glut of summer squash.

Pro Tips

• Cook the zucchini until just tender, not mushy, so the bake isn’t watery.
• Use pre-cooked, cooled quinoa; leftover quinoa is ideal here.
• Don’t overbake; pull it once the center is just set and the top is golden.
• Let it rest a few minutes before slicing so it firms up.

Variations

• Swap Gruyere for cheddar, feta, or Parmesan.
• Add spinach, cherry tomatoes, or roasted peppers to the vegetables.
• Use yellow squash, or a mix, in place of some of the zucchini.