Ingredients
1 medium zucchini, sliced
1 cup cooked quinoa
1 1/2 cups canned chickpeas, drained
2 cups tomato sauce
1 red bell pepper, chopped
1 small onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crumbled feta cheese (optional)
1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet; sauté onion, garlic, and bell pepper until softened
Add zucchini and cook 2-3 minutes until tender
Stir in tomato sauce, oregano, thyme, salt, pepper, and lemon juice
Simmer 5 minutes then stir in cooked quinoa and chickpeas
Transfer to baking dish, top with feta cheese and parsley
Bake 20-25 minutes until bubbly and golden
Notes
Use mild evaporated milk or unsweetened almond milk instead of dairy in sauce if preferred
Add roasted red peppers for extra color
Store leftovers in airtight container up to 3 days
- Prep Time: 15
- Cook Time: 40
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 1800mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 50mg