Zucchini Casserole with Quinoa

For the zucchini casserole with quinoa, first preheat oven to 180 °C (top and bottom heat).

Sauté the onions with the mushrooms, leeks and quinoa in hot olive oil.

Deglaze with white wine, add QimiQ Sauce Base, strained tomatoes, spices and grated Parmesan, stir well and set aside.

Slice the zucchinis and melanzani lengthways and fry briefly on both sides in olive oil.

Quarter the peppers, remove the seeds and sauté in olive oil as well, slice the tomatoes.

Place the fried vegetables and tomatoes alternately with the quinoa mixture in layers in a baking dish, sprinkle with Parmesan and bake the zucchini casserole with quinoa in the preheated oven for about 25 minutes.

Preparation Tip:

Also add slices of fennel sautéed in olive oil to the zucchini casserole with quinoa.

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