A golden, bubbly gratin made with tender zucchini, fluffy quinoa, and rich melted cheese—this dish delivers comfort in every bite. With a satisfying texture and balanced flavors, it serves as a wholesome vegetarian main or a hearty, protein-rich side that pairs well with salads or roasted vegetables.
Why You’ll Love This Recipe
This cheesy zucchini and quinoa gratin is an ideal choice for those seeking a nutritious yet indulgent meal. It combines simple ingredients to create a dish that is:
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Vegetarian and protein-rich, thanks to quinoa and eggs
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Packed with flavor from garlic, onion, herbs, and cheese
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Versatile as a side dish or main course
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Great for meal prep—easy to make ahead and reheat
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Comforting without being heavy
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Easily adaptable with your favorite vegetables or cheeses
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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cooked quinoa
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medium zucchinis, grated
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onion, finely chopped
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garlic clove, minced
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eggs
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shredded mozzarella cheese
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grated Parmesan cheese
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milk (dairy or plant-based)
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olive oil
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dried thyme
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salt and black pepper
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breadcrumbs (optional for topping)
Directions
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Preheat oven to 375°F (190°C). Grease a small baking dish or individual ramekins.
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In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add grated zucchini and cook for 4–5 minutes to reduce moisture. Remove from heat and let cool slightly.
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In a large mixing bowl, whisk eggs with milk, thyme, salt, and pepper. Stir in cooked quinoa, the sautéed vegetable mixture, mozzarella, and half the Parmesan.
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Pour the mixture into the prepared baking dish. Sprinkle with the remaining Parmesan and breadcrumbs if using.
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Bake for 25–30 minutes or until golden and bubbly. Broil for an additional 2–3 minutes for a crisp top.
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Let cool slightly before serving.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 50 minutes
Variations
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Add protein: Mix in cooked chicken or turkey for a non-vegetarian version.
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Make it vegan: Replace eggs with flax eggs and use plant-based cheeses and milk.
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Use different vegetables: Try adding mushrooms, spinach, or grated carrots.
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Change the cheese: Gruyère, cheddar, or feta can add a unique twist.
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Add spices: A pinch of paprika or nutmeg can deepen the flavor.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap portions tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions until warmed through.
FAQs
What kind of quinoa should I use?
You can use white, red, or tricolor quinoa. Just make sure it is fully cooked and cooled before mixing.
Can I make this dish ahead of time?
Yes, you can assemble the gratin a day in advance and refrigerate it. Bake just before serving.
Is it possible to make this gluten-free?
Yes, simply omit the breadcrumbs or use gluten-free breadcrumbs.
Can I substitute another grain for quinoa?
Yes, cooked couscous, bulgur, or rice can be used in place of quinoa.
What can I serve with this gratin?
It pairs well with a fresh green salad, roasted vegetables, or a light soup.
How do I reduce the moisture from zucchini?
Grate the zucchini and then press it with a clean kitchen towel or paper towels to remove excess liquid.
Can I use frozen zucchini?
Yes, but thaw and thoroughly drain it to prevent excess moisture.
What dairy-free options work best for this recipe?
Use almond or oat milk, and dairy-free mozzarella and Parmesan-style cheese.
How do I prevent the gratin from becoming soggy?
Ensure the zucchini is well-drained and avoid adding too much liquid.
Is this dish suitable for kids?
Absolutely—it has a mild, cheesy flavor and a soft texture that kids usually enjoy.
Conclusion
Cheesy zucchini and quinoa gratin is a delightful blend of wholesome ingredients and satisfying flavor. Whether you’re looking for a vegetarian entrée or a flavorful side, this dish brings both nutrition and comfort to the table. With easy preparation and flexible variations, it’s a practical addition to your weekly meal rotation.
Print
Cheesy Zucchini and Quinoa Gratin
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
A golden, bubbly gratin made with tender zucchini, fluffy quinoa, and melted cheese—perfectly comforting, protein-packed, and ideal as a vegetarian main or hearty side.
Ingredients
- 1 cup cooked quinoa
- 2 medium zucchinis, grated
- 1/2 onion, finely chopped
- 1 garlic clove, minced
- 2 eggs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk (dairy or plant-based)
- 1 tbsp olive oil
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1/4 cup breadcrumbs (optional for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a small baking dish or individual ramekins.
- In a skillet, heat olive oil and sauté onion and garlic until soft. Add grated zucchini and cook for 4–5 minutes to reduce moisture. Let cool slightly.
- In a large bowl, whisk eggs with milk, thyme, salt, and pepper. Add cooked quinoa, sautéed vegetables, mozzarella, and half the Parmesan. Stir to combine.
- Pour mixture into the baking dish. Sprinkle with remaining Parmesan and breadcrumbs (if using).
- Bake for 25–30 minutes until golden and bubbly. Broil for 2–3 minutes at the end for a crisp top.
- Let cool slightly before serving.
Notes
- You can substitute mozzarella with cheddar for a sharper flavor.
- Use gluten-free breadcrumbs to make it gluten-free.
- This dish can be made ahead and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 85mg
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