Quinoa and Vegetable Casserole, Ratatouille Style

Name: Quinoa and Vegetable Casserole, Ratatouille Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb zucchini; 1 cup chopped onion; 1 ½ cups chopped fresh tomatoes; ½ cup chopped portabella mushroom; 4 garlic cloves, minced; 1 tablespoon Italian herb seasoning; olive oil flavored cooking spray; 8 ounces part-skim ricotta cheese; ¼ cup feta cheese; 1 whole egg; 1 teaspoon garlic powder; 1 tablespoon ketchup, of choice; 1 cup cooked quinoa; ½ cup shredded cheddar cheese

Servings: persons

1 lb zucchini
1 cup chopped onion
1 ½ cups chopped fresh tomatoes
½ cup chopped portabella mushroom
4 garlic cloves, minced
1 tablespoon Italian herb seasoning
olive oil flavored cooking spray
8 ounces part-skim ricotta cheese
¼ cup feta cheese
1 whole egg
1 teaspoon garlic powder
1 tablespoon ketchup, of choice
1 cup cooked quinoa
½ cup shredded cheddar cheese

1
Prepare the vegetables as indicated, putting all into large skillet with just enough oil spray to keep them from sticking.
2
Saute the vegetables until just tender, sprinkling them with the herbal seasoning and stirring often.
3
Mix the ricotta, feta, egg, and garlic powder together, add the ketchup, and stir well.
4
Spoon the vegetable mixture into the bottom of a metal pie plate, lightly sprayed with olive oil spray, after draining the vegetables.
5
Loosely spread about half the cheese blend on top of the vegetables, and repeat layering vegetables and ricotta blend.
6
Cover the top with the cooked quinoa grain and press it down into the vegetables.
7
Spread the shredded cheddar cheese over the top and bake at 325 for 35 minutes.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb zucchini, 1 cup chopped onion, 1 ½ cups chopped fresh tomatoes, ½ cup chopped portabella mushroom, and more.

Yes, Quinoa and Vegetable Casserole, Ratatouille Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!