Morgane’s mother makes this when she has too many zucchinis.
4 Medium zucchinis
4 medium tomatoes
7 oz. quinoa
1 medium onion
Parmesan or gruyere cheese, grated
Salt and pepper to taste
Preheat oven to 410 F. Put the quinoa in a pot and cover it with cold water (twice the amount of water for one amount of quinoa). Bring it to a boil, salt and let it cook slowing for about 10 minutes. Discard the water.
Cut the zucchinis in thin slices. Peel (you can boil them before hand to make it easier to remove the skin) and diced the tomatoes and the onion. Heat up the olive oil in a frying pan and sauté the onion. Add the zucchini slices and the tomatoes and let it cook on medium heat for 10 to 15 minutes.
Add the quinoa to the pan and mix in the egg.
Transfer the mixture to greased, oven-safe casserole. Sprinkle the cheese on top and let it cook in the oven for 15 minutes.
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The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!