Vegan Zucchini ‘Spaghetti’ and Quinoa Casserole Recipe: Comfort Food Perfected
Dig into this comforting casserole recipe that is both healthy and delicious.
Zucchini noodles have now all but completely replaced traditional heavy wheat-based pasta as the go-to low-carb, low-calorie alternative. In this recipe, they are paired with quinoa and baked together into a delicious, comforting seasonal casserole, making for a family-friendly meal that is high in both protein and fiber while remaining low in fat.
This vegan recipe forgoes eggs, cheese, and cream, and instead depends on the bulk of the quinoa and cheesy flavor of nutritional yeast for the ultimate comfort dish.
Meanwhile, the zucchini mimics the beloved spaghetti texture and neutral taste, only without the empty calories.
As the season is officially autumn, zucchini may still be popping up at your local farmers market. If not, you’ve got plenty of legitimate substitutes including beets, carrots, or turnips. A spaghetti squash would work just as well–no spiralizing required!
You can easily spruce up the mixture with the addition of fresh herbs like parsley, rosemary, or marjoram. Or let simplicity be the flavor of choice. Enjoy this vegan zucchini spaghetti casserole recipe with a crowd and impress your family and guests.
Zucchini Spaghetti Casserole Recipe
- 4 cups spiralized zucchini noodles
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
- 1 cup cooked quinoa
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- Fresh basil for garnish
Preheat the oven to 400 degrees Fahrenheit.
Toss all of the ingredients, except for the basil, together in a large bowl. Transfer the mixture to a casserole dish. Bake for 25-30 minutes, or until the top is golden brown.
Let sit for five to ten minutes at room temperature before serving. Garnish each plate with fresh basil. Enjoy!
Zucchini casserole image via Shutterstock
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