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Easy Zucchini Quinoa Bake

Featured in Rice and grains done right.

This dish takes the classic bake to a new level! Zucchini and quinoa come together for a comforting, nutrient-packed treat that’s proof healthy eating can be incredibly satisfying.
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alicia in the kitchen
Updated on Wed, 19 Feb 2025 20:28:26 GMT
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Zucchini and quinoa bake | quelregal.com

Quinoa and zucchini gratin combines classic French comfort food with modern superfoods. This nourishing dish features tri-color quinoa and tender zucchini in a rich, creamy sauce, topped with a golden crust for a complete and satisfying meal.

This gratin was first created to use up an abundance of garden zucchini. The tri-color quinoa adds essential nutrients and visual appeal. It has since become a weeknight family favorite.

Essential Ingredients and Tips

  • Tri-Color Quinoa: Mix of white, red and black for varied texture and flavor
  • Zucchini: Choose young, firm ones for less moisture
  • Onion and Shallot: Creates complex flavor base
  • Coconut Milk: Adds creamy richness
  • White Wine: Provides subtle acidity
  • Parmesan: Adds umami depth

Detailed Instructions

1. Vegetable Preparation
- Finely slice onion and shallot evenly
- Use mandoline for uniform zucchini slices
- Retain zucchini moisture to flavor quinoa
- Slowly sweat onions for natural sweetness
2. Quinoa Cooking
- Rinse quinoa thoroughly in cold water
- Add liquid gradually for flavor absorption
- Start with wine for proper evaporation
- Cook until tender but not mushy
- Look for slight separation of white germ
3. Cream Sauce
- Gradually incorporate coconut milk
- Sauce should coat grains without being too liquid
- Stir constantly to prevent sticking
- Season to taste before baking
4. Final Baking
- Preheat oven thoroughly
- Individual ramekins create better crust
- Spread parmesan evenly
- Watch for golden brown top

The autumn version with sautéed mushrooms and fresh herbs is a family favorite. Even quinoa-hesitant children ask for seconds!

Creative Variations

  • Mediterranean: Add sun-dried tomatoes and olives
  • Autumn: Include mushrooms and fresh thyme
  • Spring: Add peas and mint
  • Alpine: Use Beaufort cheese and leeks
  • Provence: Add herbs de Provence
  • Spiced: Include curry and coconut milk

Nutritional Benefits

  • Complete protein from quinoa
  • Fiber from vegetables and quinoa
  • Healthy fats from coconut milk
  • Essential vitamins and minerals
  • Calcium from parmesan
  • Antioxidants from vegetables
  • Low glycemic index
Quinoa and Zucchini Gratin - Savory Vegetarian Recipe Pin it
Quinoa and Zucchini Gratin - Savory Vegetarian Recipe | quelregal.com

Serving Suggestions

  • Perfect for family dinners
  • Great make-ahead meal
  • Works as main course
  • Ideal for buffets
  • Excellent for lunch boxes

This quinoa gratin demonstrates how traditional comfort food can incorporate modern, nutritious ingredients while maintaining its soul-satisfying appeal.

Final Notes

  • Serve with simple green salad
  • Pair with dry white wine
  • Top with fresh herbs
  • Offer extra grated parmesan
  • Garnish with fresh basil leaves

Frequently Asked Questions

→ Can you swap out the parmesan cheese?
Definitely! Use a plant-based cheese or skip it entirely for a vegan option.
→ How should I store the leftovers?
It’ll keep in the fridge for up to two days. Just reheat in the oven to get that nice texture back.
→ Is this dish vegetarian?
Yes, it’s all vegetarian and packed with plant-based protein.
→ What sides go well with this bake?
A fresh green salad or some roasted veggies work great as pairings.
→ Is the recipe complicated to make?
Not at all—it’s super simple and perfect for kitchen beginners.

Quinoa Veggie Bake

Creamy vegetarian bake with zucchini and quinoa, bursting with healthy goodness.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Alicia

Category: Grains & Rice

Difficulty: Intermediate

Cuisine: Vegetarian

Yield: 4 Servings (4 individual portions)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Gratin Base

01 Tri-colored quinoa - 210g
02 Zucchini - 360g
03 Yellow onion - 1 piece
04 Shallot - 1 piece

→ Liquids and Seasonings

05 Coconut milk or cream - 20 cl
06 Olive oil - 1 tablespoon
07 Water - about 40 cl
08 White wine - 10 cl (optional)

→ Toppings

09 Parmesan - as needed
10 Salt - a pinch
11 Pepper - a pinch

Instructions

Step 01

Peel the onion and shallot, then slice them thinly. Heat them in a pan with some olive oil.

Step 02

Wash the zucchini and grate it. Toss it into the pan and let it cook down for around 5 minutes.

Step 03

Add the quinoa along with the white wine. Sprinkle in salt and pepper. Then pour water over it, allowing the quinoa to soak up the liquid as it simmers. Keep repeating until it's fully cooked (should take about 25 minutes).

Step 04

Once the quinoa is done, stir in the coconut milk or cream. Let it heat through for 2 minutes on low heat, stirring now and then.

Step 05

Preheat your oven to 200°C. Spoon the quinoa mixture into small oven-safe dishes. Sprinkle with parmesan.

Step 06

Pop the dishes in the oven and bake for about 15 minutes until the topping gets nice and golden.

Notes

  1. A hearty and wholesome meal that’s vegetarian-friendly.
  2. You can make it ahead of time.
  3. Keeps in the fridge for two days.

Tools You'll Need

  • Cooking pan
  • Oven
  • Small oven-safe dishes
  • Grater
  • Knife
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Might have lactose (if parmesan is used)
  • Could contain traces of gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 290
  • Total Fat: 12 g
  • Total Carbohydrate: 35 g
  • Protein: 10 g