Oh, the end of summer is coming so fast! I just got back from a beach vacation and soaked up as much summer as I could. Now as I go back-to-school shopping, I feel like I need to cherish everything summer offers before the leaves start falling next month.
That’s why I was so stoked when I found a summery twist to an old casserole favorite. This zucchini lasagna is AMAZING and it has all the flavors of summer. Plus the quinoa is an added protein boost which makes this meal even more delicious.
2 large zucchini, cut lengthwise into 12 1/4 inch thick slices
1 tsp. sea salt
2 cups of vegetable broth
1 cup red quinoa, cooked
1/2 cup tomato sauce
1/4 cup chopped onion
1 tsp. dried oregano
1/4 cup chopped basil leaves
1/4 cup chopped parsley leaves
1 25 oz. jar of marinara sauce (I used one with garlic)
1/2 cup shredded Daiya mozzarella (for those dairy free folks)
1. Preheat oven to 400 degrees. Place zucchini strips on paper towels and sprinkle with sea salt and pepper. Let stand while preparing the quinoa.
2. In a saucepan, bring broth, tomato sauce, onion, and oregano to a boil. Cover and then simmer for about 15 minutes. Remove from heat and stir in basil and parsley.
3. Spoon 1/3 cup marinara sauce over bottom of 8 inch baking dish. Lay 4 zucchini strips over the sauce. Spoon in 1/2 of the quinoa over zucchini and cover with 1/3 marinara sauce. Repeat. Top with tomato sauce mixture. If using cheese, sprinkle on top of the sauce. Bake for 30 minutes.
Do you have a delicious end of summer recipe? Hit me with it below! You know how much I just LOVE collecting new recipes.