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

Units Scale

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)

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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