Growing up in the south I learned at an early age to appreciate the healing powers of a good casserole. The downside is that many of these dishes arent very healthy. This Squash and Zucchini Casserole recipe for Le Creuset Thursday delivers all the comfort of a casserole with nutritional benefits too. 1 cup of dry red quinoa 2 cups chicken stock 2 zucchini 1 yellow squash 1 red bell pepper ½ a white onion 1 c mozzarella 2 TBSP dried oregano 1 tsp salt 1 tsp pepper 5 Roma tomatoes 2 cloves of garlic 3 TBSP (4 halves) of sun dried tomatoes [dry, NOT packed in oil] ¼ cup bread crumbs ¼ cup grated parmesan Begin by combining 1 cup of dry red quinoa and 2 cups chicken stock in a medium saucepan. Bring it to a boil, then reduce the heat to low. Place a cover on the pan and let it cook until all the liquid is absorbed. Rough chop 2 zucchini, 1 yellow squash, 1 red bell pepper, and ½ a white onion, Combine the vegetables and the quinoa in a large bowl along with 1 c mozzarella, 2 TBSP dried oregano, 1 tsp salt, 1 tsp pepper. Then put this mixture into a 3 quart casserole dish. With the body of the casserole ready make a quick sauce by sautéing 5 diced Roma tomatoes, 2 cloves of chopped garlic and 3 TBSP (4 halves) of sun dried tomatoes in 2 TBSP of olive oil. Now, spread this sauce evenly over your casserole, and top with a mixture of bread crumbs and grated parmesan; I use about a half cup. Bake at 350 degrees for about 35 minutes. Lastly I like to garnish this dish with some chopped flat-leaf Italian parsley just before I serve it.
Posted on: Thu, 12 Jun 2014 14:21:23 +0000
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