Garden Vegetable Bake

  in Gluten-Free, Main Dishes, Recipes, Vegetarian

Adapted from Neighborhood Co-op
Serves 6

½ cup quinoa
1 cup water
2 tablespoons extra virgin olive oil
1 medium red pepper, ½ inch dice
1 medium onion, chopped
3 small summer squash or zucchinis, sliced
1 cup peas
6 oz tomato paste
1 teaspoon each oregano, basil, and thyme
2 eggs
2 cups aged provolone cheese, shredded
1 pound cottage cheese
1 bunch parsley, chopped
1 large tomato, thinly sliced

  1. In a sauce pan, combine quinoa with water and bring to a boil. Reduce to a simmer, cover and cook 15 minutes. If any liquid remains, drain through a fine colander. Set aside to cool.
  2. While the quinoa cooks, heat the olive oil in a skillet over medium heat. Sauté the onion, pepper, peas, and spices until the peppers are soft, about 10 minutes. Stir in squash and cook another 2 minutes. Mix in the tomato paste until smooth. Remove from heat to cool slightly.
  3. In a small bowl combine 1 cup of the provolone cheese, cottage cheese, parsley, and beaten eggs. Stir this into the cooled quinoa and vegetables then press into a 9” X 13” greased baking pan. Top with sliced tomatoes and the remaining cup of provolone. Cover and bake 50 minutes at 350°F. Uncover and bake 10 minutes more to brown the cheese. Remove from the oven and let sit 10 minutes before serving.