Summer Squash, Tomatoes, and Tomatillos on Quinoa Cazuela

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Northwest zucchini dilemma: what do I do with all that yellow summer squash and zucchini? The neighbors are hiding, and if I leave them in the garden, they will become huge monsters that are sure to scare off the rodents and rabbits. Not a bad idea! But I can’t just leave all of them there so this week I plan to make them into a casserole with the garden tomatoes, tomatillos, marjoram, garlic, and serrano peppers that are also prolific in my summer garden.

ONWARD:

A cazuelas is the name of a Spanish or Mexican earthenware dish that retains heat for an extended period. It is used here to hold the casserole. The serrano laced quinoa on the bottom makes a protein-rich bed to capture all the vegetable drippings. If you wish to add a spicy richness to top it off, add the pepper jack cheese and melt for a few minutes. Then invite the neighbors over for dinner!

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4 entrée servings

INGREDIENTS:

2 tablespoons plus 1 teaspoon extra virgin olive oil (divided)

2 cups cooked and cooled quinoa (according to package directions)

1 or 2 serrano peppers, seeded, minced

1 ½ teaspoon minced garlic

1 tablespoon cilantro

1 yellow summer squash, cut into ¼ inch coins

1 zucchini, cut into ¼ inch coins

1 tablespoon fresh marjoram leaves, chopped

2 Roma tomatoes, cut into ¼ inch rounds

2 or 3 tomatillos, cut into ¼ inch rounds

Sea salt and freshly ground black pepper

⅔ cup pepper jack cheese, grated (optional)

DIRECTIONS:

1.     Preheat oven to 375°F. Lightly coat the bottom of a shallow baking pan or ceramic pie pan with one teaspoon of olive oil.

2.     Mix the quinoa with the serrano peppers, garlic, and cilantro. Spread evenly over the bottom of the oil-coated baking pan. Drizzle or brush tablespoon of olive oil evenly over the top. Place in the oven and bake until heated through about ten minutes.

3.     Meanwhile toss the summer squash, zucchini, and marjoram with one tablespoon of olive oil.

4.     Layer the oil-coated summer squash, zucchini with the tomatoes, tomatillos alternately and place over the quinoa. Sprinkle with sea salt and black pepper to taste.

5.     Place in the preheated oven and bake for thirty minutes until the squash, tomatoes, and tomatillos are tender about thirty to thirty-five minutes.

6.     If including the pepper jack cheese, sprinkle over the top of the vegetables and place in back the oven until melted, about five minutes.

7.     Remove from the oven and let sit for ten minutes before serving.

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Yield: 4 entrée servings
Author:

Summer Squash, Tomatoes, & Tomatillos on Quinoa Cazuela

A cazuelas is the name of a Spanish or Mexican earthenware dish that retains heat for an extended period. It is used here to hold the casserole. The serrano laced quinoa on the bottom makes a protein-rich bed to capture all the summer squash, tomatoes, and tomatillo drippings. If you wish to add a spicy richness to top it off, add the pepper jack cheese and melt for a few minutes.
prep time: 15 Mcook time: 35 Mtotal time: 50 M

ingredients:

  • 2 tablespoons plus 1 teaspoon extra virgin olive oil (divided)
  • 2 cups cooked and cooled quinoa (according to package directions)
  • 1 or 2 serrano peppers, seeded, minced
  • 1 ½ teaspoon minced garlic
  • 1 tablespoon cilantro
  • 1 yellow summer squash, cut into ¼ inch coins
  • 1 zucchini, cut into ¼ inch coins
  • 1 tablespoon fresh marjoram leaves, chopped
  • 2 Roma tomatoes, cut into ¼ inch rounds
  • 2 or 3 tomatillos, cut into ¼ inch rounds
  • Sea salt and freshly ground black pepper
  • ⅔ cup pepper jack cheese, grated (optional)

instructions:

How to cook Summer Squash, Tomatoes, & Tomatillos on Quinoa Cazuela

  1. Preheat oven to 375°F. Lightly coat the bottom of a shallow baking pan or ceramic pie pan with one teaspoon of olive oil.
  2. Mix the quinoa with the serrano peppers, garlic, and cilantro. Spread evenly over the bottom of the oil-coated baking pan. Drizzle or brush tablespoon of olive oil evenly over the top. Place in the oven and bake until heated through about ten minutes.
  3. Meanwhile toss the summer squash, zucchini, and marjoram with one tablespoon of olive oil.
  4. Layer the oil-coated summer squash, zucchini with the tomatoes, tomatillos alternately and place over the quinoa. Sprinkle with sea salt and black pepper to taste.
  5. Place in the preheated oven and bake for thirty minutes until the squash, tomatoes, and tomatillos are tender about thirty to thirty-five minutes.
  6. If including the pepper jack cheese, sprinkle over the top of the vegetables and place in back the oven until melted, about five minutes.
  7. Remove from the oven and let sit for ten minutes before serving.

Calories

280.21

Fat (grams)

14.45

Sat. Fat (grams)

5.04

Carbs (grams)

28.56

Fiber (grams)

5.53

Net carbs

23.03

Sugar (grams)

6.01

Protein (grams)

11.19

Sodium (milligrams)

208.80

Cholesterol (grams)

18.26
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Created using The Recipes Generator
Linda Hierholzer