Quinoa And Vegetable Casserole, Ratatouille Style

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb zucchini
• 1 cup chopped onion
• 1 1/2 cups chopped fresh tomatoes
• 1/2 cup chopped portabella mushroom
• 4 garlic cloves, minced
• 1 tablespoon italian herb seasoning
• olive oil flavored cooking spray
• 8 ounces part-skim ricotta cheese
• 1/4 cup feta cheese
• 1 whole egg
• 1 teaspoon garlic powder
• 1 tablespoon ketchup, of choice
• 1 cup cooked quinoa
• 1/2 cup shredded cheddar cheese

Recipe

• 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.