Tag Archives: casserole

Spaghetti Squash and Zucchini Parmesan Bake – Gluten Free, Vegetarian

Spaghetti Squash and Zucchini Parmesan Bake

Gluten Free & Vegetarian

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianThis vegetarian bake is so simple yet so tasty. A great dish for Meatless Monday or to enjoy a low fat comfort food. You can serve this either as a main dish or a side dish.

This recipe is from an amazing cook book called True Food. This is one of my absolute favorite cookbooks. I followed the directions to a T but ended up adding more zucchini and more onions than called for. I like my meals chock full of veggies.

The steps were very easy. First poke holes in your spaghetti squash and microwave for 10 – 12 minutes, rotating every 3 minutes. When the outside is soft enough to poke a knife easily into, she’s done.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianWhile your squash is cooking, you can caramelize the onions. Easy peazy. Just slice em, heat some oil and saute on medium for about 25 minutes until nice and browned up and soft. I ended up making way more onions than the recipe called so I could use them for other recipes like to top my veggies burgers with.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianWhile your onions are cooking and spaghetti squash is cooling, shred your zucchini. Make sure to squeeze out the water. I use doubled up paper towels and squeeze out the water and repeat 3 times to make sure I got out as much water as possible. Otherwise your bake will come out on the watery side.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianThen just mix everything together including the tomato sauce but not the cheese and bake for 40 – 45 minutes.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianOnce it’s baked, crank up the stove to broil. Top your veggies with cheeses and broil for 3 minutes. The top should be nice and browned.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianAll done and all yum! I could easily eat the whole pan. The leftovers are even better tasting!

Spaghetti Squash and Zucchini Parmesan Bake - Gluten Free, Vegetarian
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free,Vegetarian
Serves: 6
Ingredients
  • 1 large spaghetti squash
  • 1 small sweet onion, sliced thin (about a ½ cup cooked)
  • 2 or 3 medium zucchini, shredded and squeezed to remove water
  • 1 cup tomato sauce
  • ¼ cup grated parmasen
  • 4 ounces shredded mozzarella
  • 1 - 2 olive oil
  • dash salt/pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Poke holes all over the spaghetti squash, place a microwave safe plate and microwave on high for 12 minutes, rotating every 3 minutes. Once done, remove from microwave and let cool before cutting. Once cooled enough to handle, slice in half lengthwise. I find it easier to slice if I cut off the hard knob first. Once sliced, discard seeds and rake the "spaghetti" with a fork. Place "spaghetti" in a large bowl.
  3. While the squash is cooking, prepare the caramelized onions. In a large pan, heat oil and add sliced onions. Cook on medium/high, stirring frequently for 20 - 25 minutes or until nice and browned.
  4. While onions are cooking, shred zucchini with skin on. Squeeze out as much water as possible.
  5. Once onions are done, combine all ingredients except cheese in a large bowl and combine thoroughly. I used my hands to make sure everything was mixed well.
  6. Place mixture in a greased 9 x 13 baking dish. Bake for 40 - 45 minutes.
  7. Remove baking dish from oven and crank it up to broil.
  8. Once oven is at broil temperature, top mixture with cheese, put back in oven for 2 - 3 minutes (watching carefully) until golden brown.
  9. Let cool for 5 - 10 minutes before serving as it will be blazing hot.
  10. Enjoy!

 

 

 

Baked Mexican Quinoa Casserole – Paleo, Gluten Free, Vegetarian

Baked Mexican Quinoa Casserole

baked mexican quinoa casserole paleo gluten free vegetarian protein bell pepper black beanI can’t say enough about this dish. I LOVE LOVE LOVE it! It’s so deliciously Mexican. When I got to finally taste it – it was muy bueno!!! I cannot stop eating it. It has all the flavors of a savory Mexican dish. Plus it’s paleo (if you omit the cheese), gluten free and vegetarian.

There are tons of veggies and lots of protein from the quinoa and black beans. Really filling! I didn’t miss the meat at all, I found the inspiration for this amazingly delicious dish here and made a couple of tweaks to boost up the protein level and veggie factor.

baked mexican quinoa casserole paleo gluten free vegetarian protein bell pepper black beanThis was so easy to throw together and can be eaten on it’s own with a little sour cream, in a gluten free (or regular) tortilla or taco shell or top lettuce and make a delicious Mexican salad. I added cheese on the top because my husband is not paleo and this was a good way to get him to eat this. Turns out, he LOVED it! He really really loved it.

baked mexican quinoa casserole paleo gluten free vegetarian protein bell pepper black beanYou could very easily make this vegan also by using vegan sour cream and vegan cheese. Or omit them all together. It still rocks!

baked mexican quinoa casserole paleo gluten free vegetarian protein bell pepper black bean

Baked Mexican Quinoa Casserole - Paleo, Gluten Free, Vegetarian
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 6
Ingredients
  • **I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS WHENEVER POSSIBLE**
  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 package cherry tomatoes sliced (seeds and liquid discarded, then dice remaining tomatoes) or a can of fire roasted diced tomatoes - drained
  • 1 cup frozen sweet corn
  • ¼ cup green onions (white part), reserve the green part for garnish if desired
  • 2 - 15 ounce cans black beans, rinsed and drained
  • 1 large jalapeno, seeded and diced
  • 2 Tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 - 2.25 ounce can sliced black olives
  • 1 - 8 ounce bag Mexican blend shredded cheese (can sub with vegan cheese that melts) Cheese is not Paleo so if you are going true Paleo, omit the cheese.
  • 1¼ Tablespoon cumin
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon chili powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Place quinoa and vegetable broth in a medium saucepan, bring to a boil. Once boiling, reduce heat to a simmer, cover. Simmer for 15 - 20 minutes stirring every 5 minutes so that it doesn't burn. Once quinoa is done, put in a large mixing bowl and set aside.
  3. While the quinoa is cooking, using a large skillet, heat olive oil on medium/high heat and add garlic. Saute garlic for a minute to brown, give it a few stirs so not to burn.
  4. Add corn, bell peppers, jalapeno, cumin and chili powder to skillet and saute for 3 - 5 minutes.
  5. Add tomatoes and lime juice, saute for another 3 minutes.
  6. Once everything is sauteed, add mixture to the quinoa and combine.
  7. Add cans of black beans and onions to the quinoa mixture, combine.
  8. Pour everything in to a 9 x 13 baking dish.
  9. Top with black olives then cheese.
  10. Bake for 30 minutes.
  11. Serve warm.
  12. *Optional: top with a dollop of sour cream or fill a tortilla or top a bed of lettuce for a taco salad.

 

 

Eggplant Feta Bake – Garbanzo Beans & Tomatoes

Eggplant Feta Bake – Garbanzo Beans & Tomatoes

eggplant feta garbanzo beans tomato onion bake vegetarian

This took me a while to write because I kept taking taste testing breaks. This dish is so delicious. I literally walked around the kitchen telling myself “I am so awesome”! This is exactly the reaction I expect you to get from anyone you cook this for.

This recipe was very easy and straightforward. Just a few slices of an eggplant and onions and some can opening. Just be careful not to get crazy with the knife like I did.

booboo

It’s a good idea to salt the eggplant and let sit for 30 minutes to prevent any bitterness from the eggplant. I sliced mine (carefully) and sprinkled with a little sea salt while I prepared everything else. Then I rinsed the slices in a colander and laid on top of the other ingredients. Topped with olive oil and it was ready to bake.

eggplant feta garbanzo beans tomato onion bake vegetarian

You can easily make this paleo or vegan by omitting the feta. Instead you can top it with more fire roasted tomatoes or vegan cheese. Either way you choose to top it, you will love it.

eggplant feta garbanzo beans tomato onion bake vegetarian

With or without the cheese, the sherry vinegar, vegetable broth, fire roasted tomatoes, onions and spices really make this recipes flavor explode.

I’ve been eating the leftovers for every meal since I made this yesterday. I have never loved eggplant more than I do in this recipe.

eggplant feta garbanzo beans tomato onion bake vegetarian

{ I always choose organics whenever available }

Eggplant Tomato Garbanzo Bean Feta Bake
 
Prep time
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Total time
 
Author:
Recipe type: Vegetarian, Vegan, Paleo
Serves: 4
Ingredients
  • 1 small eggplant, sliced into rounds
  • 1 cup diced white or sweet onions
  • 1 can fire roasted tomatoes
  • 1 can garbanzo beans
  • ½ cup feta cheese
  • ¼ cup vegetable broth
  • 2 tablespoons oregano
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • dash of pepper
Instructions
  1. Preheat oven to 425.
  2. Slice eggplant into rounds and sprinkle with a tablespoon of sea salt. Let sit for 30 minutes. This will cut the bitterness of the eggplant prior to cooking. After 30 minutes, rinse well with water.
  3. In a glass baking dish (I used a 9 x 6) combine garbanzo beans, fire roasted tomatoes, onions, vegetable broth, oregano, pepper and sherry. Combine everything well.
  4. Lay eggplant slices on top of beans/tomato mixture and drizzle olive oil over the top of the eggplant evenly.
  5. Bake for 20 minutes, remove from oven and flip eggplant over and transfer some of the tomato mixture on top of the eggplant.
  6. Continue baking for an additional 20 minutes.
  7. Remove from oven and serve topped with either feta cheese or more fire roasted tomatoes or both if you want.

 

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