March Recipes

Directions

1. Preheat the oven to 375°F. Grease a 9×13 inch casserole pan.
2. If not using leftovers, cook 1 cup dried quinoa on the stovetop according to the package instructions
3. 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.
4. 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.
5. 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.
6. Sprinkle the remaining 1 cup mozzarella cheese on top of the casserole.
7. 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.