Dinner · Gluten-Free · Healthy · Italian · Lunch · Main Dishes

Light and Healthy Zucchini Parm Quinoa Bake


For me, healthy meals are those made with quality, whole, and, when available, organic ingredients; I never eat trans-fats (ew) or foods that contain ingredients I can’t pronounce. By this definition, I try to be “healthy” at every meal. On the other hand, when I’m being “light and healthy”, it means that I’m following my healthy rules, but also watching the calorie counts of what I’m eating. Because my life revolves around eating, I try to be light and healthy for a few days a week to make up for any over-eating I do on weekends (and there will be some, it’s just the way it is). This light and healthy Zucchini Parmesan Quinoa bake is about 450 calories per serving and loaded with roasted zucchini, zesty red sauce, three kinds of creamy cheese, and gluten-free, protein-rich quinoa. Having go-to meals like this, that are easy, weeknight-friendly, delicious and calorie controlled, makes eating light and healthy super simple.




Light and Healthy Zucchini Parm Quinoa Bake
Serves: 4    Calories per Serving: 450    Start to Finish: 1 hour

1 cup Organic Quinoa, dry
4 medium/large Zucchinis
1 tablespoon Olive Oil (plus more)
1/2 teaspoon Sea Salt, fine-grain (plus more)
1/3 cup Part-Skim Ricotta Cheese
1 cup Marinara Sauce (get my Roasted Tomato and Basil Sauce Recipe here)
6 ounces Fresh Mozzarella cheese, in thin slices or shredded
1/4 cup grated Parmesan Cheese

To Make
Preheat oven to 425 degrees. Trim the ends of the zucchini's and chop into
bite-size pieces. Toss zucchini with 1 tablespoon olive oil and 1/2 teaspoon 
salt. Spread evenly onto baking sheet(s). Bake for 35-40 minutes.

While zucchini cooks, make quinoa according to package instructions. This
takes 15-20 minutes. When the zucchini are finished, add to the cooked
quinoa. Add the marinara sauce, ricotta cheese, and parmesan cheese. Fold
ingredients gently to combine. Add more salt to taste (I didn't need to add 
any). Add mixture to a baking dish that's been lightly greased with olive oil.

Top quinoa mixture with mozzarella slices. Bake dish in 425 degree oven
for about 5 minutes or until cheese is melted. Then broil until cheese is 
browned to your liking.

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