Description
A wholesome and hearty bake featuring zucchini, bell peppers, mushrooms, chickpeas, and quinoa—topped with marinara sauce and cheese or nutritional yeast. Perfect for a balanced vegetarian meal.
Ingredients
Scale
- 2 cups chopped zucchini
- 1 cup sliced mushrooms
- 1 cup chopped bell peppers
- 1 cup cooked chickpeas
- 1 cup marinara sauce
- 1.5 cups cooked quinoa
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup grated cheese or nutritional yeast (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, sauté zucchini, mushrooms, and bell peppers for 5–7 minutes until slightly softened. Season with garlic powder, salt, and pepper.
- Grease a baking dish and spread cooked quinoa evenly at the base.
- Layer the sautéed vegetables and chickpeas on top of the quinoa.
- Pour marinara sauce evenly over the mixture.
- Sprinkle with grated cheese or nutritional yeast, if using.
- Bake uncovered for 25–30 minutes until bubbling and lightly golden.
- Let rest for 5 minutes before serving.
Notes
This recipe is perfect for meal prep. Swap chickpeas for black beans or add spinach for extra greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg