Preheat the oven to 375 °F and grease a 9×13-inch casserole dish.
Spread the rinsed quinoa in an even layer in the casserole dish. Layer the sliced zucchini evenly over the quinoa. Set aside.
In a medium sauce pan, heat the olive oil over medium heat. Sauté the onion until turning translucent, about 3 minutes. Add the minced garlic and continue to sauté another minute, until fragrant. Season with salt and pepper. Add the chicken broth and bring to a boil.
Turn off the heat and stir in the pesto until dissolved. Carefully pour the mixture over the quinoa and zucchini in the casserole dish. Use a spatula to push down any quinoa that’s not submerged in the liquid.
Place the cubed chicken evenly throughout the casserole dish, then top with the grated mozzarella. Cover the dish with foil and bake for 40 minutes. Be careful transferring the dish to the oven – it’s full of hot liquid!
At the end of cooking time, remove the casserole from the oven, but keep it covered. Let the quinoa steam and absorb the liquid for 10 minutes.
Optional step: After the quinoa has steamed for 10 minutes, remove the foil and broil for 2-3 minutes until the cheese is bubbling and starting to turn golden.
Serve immediately with your chosen garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Recipes For Dinner Healthy Zucchini-Recipe 2
1 1/2 pounds zucchini, about 2-3 medium to large zucchini
1 shallot, finely diced
2 eggs, beaten
1/2 cup almond flour
1/4 cup goat cheese, crumbled
salt and pepper, to taste
2 tablespoons olive oil, for frying
Garlic, Chive Yogurt Sauce:
1 cup yogurt
2 garlic cloves, minced
1 tbsp chives, finely chopped
1/2 tsp salt
1/4 tsp pepper
Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini. Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
Cook the fritters 3-4 minutes on each side, or until they’re lightly golden.
Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
Mix the sauce ingredients together in a bowl, stirring until creamy.
Serve the fritters with a dollop of the sauce, then enjoy
Recipes For Dinner Healthy Zucchini-Recipe 3
1 pound Ground beef
½ cup Bell Peppers, mixed Red & Yellow, finely diced
1 tablespoon Chili Powder
2 teaspoons Cumin
1/2 teaspoon Salt
¼ cup Water
8 ounces Cheddar cheese, shredded
1/2 cup Salsa
Preheat oven to 400°F
Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half length-wise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat.
Place the zucchini boats in a greased baking dish and sprinkle a small amount of salt over them.
In a skillet over medium high heat brown the ground beef.
Add bell peppers, chili powder, cumin, salt, and ¼ cup of water to the ground beef. Continue to cook until vegetables are softened and water has been absorbed.
Once the beef mixture is ready fill each zucchini boat with the beef and vegetable mixture.
Top the zucchini boats with cheddar cheese.
Bake for 20 minutes or until zucchini has softened and cheese is melted.
Pour salsa over boats before serving.
Recipes For Dinner Healthy Zucchini-Recipe 4
4 medium size zucchini
1 lb ground chicken
1/2 cup buffalo wing sauce
1/2 packet ranch seasoning (about 2 tbsp)
2 cups shredded mozarella cheese
Preheat your oven to 400 degrees.
Prep your zucchini boats by cutting them in half lengthwise and removing the guts with a small melon baller or spoon; place them in a greased 9×13 baking dish.
In a medium size pan, cook and chop the chicken on medium heat until no longer pink. Stir the buffalo wing sauce and ranch seasoning mix in with the chicken.
Stuff the zucchini boats with your chicken mixture and then top with a generous amount of cheese.
Cover your dish with foil and cook for 30 minutes. Remove the foil and cook for an additional 5 minutes.
Serve alone or drizzled with ranch dressing. Enjoy!