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Tempting Quinoa Zucchini Bake

Featured in Tasty ways to cook rice and grains.

A true masterpiece that gives the classic bake a modern twist! This dish turns quinoa and zucchini into a cozy, flavorful delight. Every bite strikes a perfect balance between healthy eating and rich, comforting taste.
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Maria from tastyhush
Updated on Wed, 19 Feb 2025 22:01:43 GMT
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Quinoa zucchini bake | Tastyhush.com

This tricolor quinoa and zucchini gratin perfectly combines traditional French baking with modern superfoods. The dish marries the unique texture of multicolored quinoa with tender zucchini, all enveloped in a creamy, golden-brown crust for a satisfying and nourishing meal.

I first created this gratin to use up an abundance of garden zucchini. The tricolor quinoa adds essential nutrients and visual appeal that makes the dish even more attractive. It has since become a weeknight family favorite.

Essential Ingredients and Their Secrets

  • Tricolor Quinoa: Use a mix of white, red and black for varied texture and flavor
  • Zucchini: Choose young, firm zucchini to minimize excess moisture
  • Onion and Shallot: Their combination creates a complex aromatic base
  • Coconut Milk/Cream: Provides richness and depth
  • White Wine: Adds brightness that enhances flavors
  • Parmesan: Its umami flavor elevates the dish

Detailed Instructions

1. Vegetable Preparation
- Slice onion and shallot into even thin strips
- Vegetable size affects cooking time
- Use a mandoline for uniform zucchini slices
- Keep zucchini moisture to flavor the quinoa
- Slow-cook onions to develop sweetness
2. Quinoa Cooking
- Rinse quinoa thoroughly in cold water to remove bitterness
- Add water gradually for flavor absorption
- Add white wine first to properly evaporate
- Watch texture: grains should be tender but not mushy
- White germ should slightly separate
3. Cream Sauce
- Add coconut cream or milk gradually
- Sauce should coat grains without being too liquid
- Stir constantly to prevent sticking
- Taste and adjust seasoning before baking
4. Final Baking
- Preheat oven thoroughly for perfect gratin
- Individual ramekins allow better browning
- Evenly cover surface with parmesan
- Monitor browning during baking

Our family particularly enjoys the autumn version of this gratin, with added sautéed mushrooms and fresh garden herbs. The children, initially hesitant about quinoa, now ask for seconds!

Creative Variations

  • Mediterranean Style: Add sun-dried tomatoes and olives
  • Autumn Version: Include mushrooms and fresh thyme
  • Spring Version: Add peas and mint
  • Mountain Style: Use Beaufort cheese and leeks
  • Provençal Style: Use herbs de Provence and ratatouille vegetables
  • Spiced Version: Add curry and coconut milk
Quinoa and Zucchini Gratin - Savory Vegetarian Recipe Pin it
Quinoa and Zucchini Gratin - Savory Vegetarian Recipe | Tastyhush.com

Frequently Asked Questions

→ Can I swap out the parmesan?
Of course! Use a plant-based cheese or leave it out completely for a vegan version.
→ What’s the best way to store the leftovers?
Pop it in the fridge; it’ll stay good for up to 2 days. Warm it in the oven, so it stays nice and crispy.
→ Is this recipe vegetarian?
Yes, it's 100% vegetarian and packed with plant-based protein.
→ What sides go well with this dish?
A refreshing green salad or some roasted veggies would be perfect.
→ Is this hard to make?
Not at all! It’s super simple, even for beginners in the kitchen.

Quinoa Bake with Zucchini

Creamy vegetarian bake with quinoa and zucchini, bursting with healthful, vibrant flavors.

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

Category: Grains & Rice

Difficulty: Intermediate

Cuisine: Vegetarian

Yield: 4 Servings (4 individual portions)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Layer for the Gratin

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

→ Liquids and Flavoring

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

→ Toppings

09 Parmesan - to taste
10 Salt - a pinch
11 Black pepper - a pinch

Instructions

Step 01

Peel off the onion’s and shallot’s outer layers, then slice them super thin. Warm some olive oil in a sauté pan and toss them in until softened.

Step 02

Scrub the zucchini clean and grate them. Add them to the pan and cook everything together for about 5 minutes to let them soften.

Step 03

Mix in the tricolor quinoa and pour in the white wine. Throw in some salt and pepper. Gradually add water as the quinoa cooks and absorbs the liquid, letting it simmer. Repeat this process until fully cooked—around 25 minutes.

Step 04

Once everything is fully cooked, pour coconut cream or milk into the pan. Give it a good stir and let it simmer for just 2 minutes on low heat while stirring constantly.

Step 05

Fire up your oven to 200°C (400°F). Take small oven-safe dishes and fill them with the quinoa-zucchini mix. Sprinkle parmesan on top.

Step 06

Bake the dishes for around 15 minutes until you get that golden-brown look on top.

Notes

  1. This dish is a wholesome and satisfying vegetarian meal
  2. You can make it ahead, perfect for meal prep
  3. Store it in your fridge and enjoy within two days

Tools You'll Need

  • Sauté pan
  • Oven
  • Small oven-safe dishes
  • Grater
  • Knife
  • Chopping board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Might have dairy (if using parmesan)
  • Could possibly 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