2Â medium
zucchinis (1.5-2 lbs), chopped into bite-size pieces
1Â (14.5
oz) can tomato sauce
1Â (14.5
oz) can diced tomatoes, drained
1
tablespoon Italian seasoning
1
teaspoon dried oregano
1
teaspoon garlic powder
1
teaspoon dried basil
½
teaspoon black pepper
2Â Â Â Â Â
cups shredded
mozzarella cheese, divided
Directions
Preheat
the oven to 375°F. Grease a 9×13 inch casserole pan.
If
not using leftovers, cook 1 cup dried quinoa on the stovetop according to the
package instructions
Heat
1 tablespoon olive oil in a large frying pan over medium heat. Add the ground
beef, onions, and ½ teaspoon of the salt. Brown the meat, breaking it up with a
wooden spatula as it cooks, about 5 minutes. Remove the meat from the pan and
place it in the casserole dish.
In
the same pan, add the remaining 1 tablespoon olive oil. Add the zucchini and
the remaining ½ teaspoon sea salt. Cover and cook for about 5 minutes, or until
the zucchini is soft. Add the tomato sauce and drained diced tomatoes and stir
to combine.
Add
the cooked quinoa, zucchini mixture, Italian seasoning, oregano, garlic, basil,
black pepper, and 1 cup shredded mozzarella cheese to the casserole dish.
Gently fold everything together until combined. Spread the mixture evenly in
the casserole dish.
Sprinkle
the remaining 1 cup mozzarella cheese on top of the casserole.
Bake
for 25 minutes. Switch the oven to high broil and cook for 2-5 minutes to brown
the cheese on top. Let it sit for five minutes before serving.