Servings: 4

Weight Watcher Smart Points: 4

Preparation Time: 10 Minutes

Cooking Time: 56 Minutes

Ready In: 66 Minutes

Ingredients

  • 2 cups cooked quinoa
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon fresh basil (or 1 teaspoon dried)
  • 4 cloves garlic, minced
  • 1/4 teaspoon fresh ground black pepper
  • 1 onion, chopped fine
  • 2 teaspoons fresh oregano (or ¾ teaspoon dried)
  • 1/4 cup grated Parmesan or Vegan Parmesan
  • 1 teaspoon sea salt
  • 28 ounces diced tomatoes, drained
  • 3 zucchini, sliced and cut into half moons
  • 1 cup shredded mozzarella or Daiya Shreds

Instructions

  1. Preheat oven to 350 degrees
  2. Spray a skillet well with olive oil and heat to medium
  3. Add zucchini and cook for 5 minutes, until tender
  4. Remove zucchini from skillet
  5. Res-pray skillet and add onion
  6. Cook for 8 minutes
  7. Add garlic and quinoa and cook for 3 minutes more, stirring often
  8. Add tomatoes, basil, oregano, red pepper, salt and pepper and cook for 10 minutes
  9. Remove from heat and stir in zucchini
  10. Transfer mixture to a 13 x 9 baking pan
  11. Sprinkle with cheeses and bake for 30 minutes.

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