Cheesy Quinoa Squash Casserole
20 ounces of chicken broth, divided
3/4 cup uncooked Quinoa
2 small zucchini
1/2 cup fresh mushrooms, chopped
1 small chopped onion
2 tablespoons fresh basil (1 tbsp. dried)
1 tablespoon fresh oregano (1/2 tbsp. dried)
3 garlic cloves, minced
1/3 cup shredded cheddar cheese
1/3 cup grated Parmigiano-Reggiano cheese
1/3 cup grated mozzarella cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat oven to 400 degrees.
Rinse quinoa. Bring 14 ounces of chicken broth to a simmer in a medium saucepan; stir in uncooked quinoa. Let simmer with lid on for 15 minutes. Fluff quinoa with a fork.
Heat a large nonstick skillet over medium-high heat. Coat pan with a little olive oil. Add squash, onions, basil, oregano, and garlic; sauté until slightly golden, about 10 minutes. Set aside.
Combine cheeses; set aside.
Combine quinoa, squash mixture, and half of cheese mixture in a large bowl; stir in remaining chicken broth, egg, salt, and pepper. Spoon mixture into an 8 x 8-inch baking dish lightly coated with cooking spray. Top with remaining cheese mixture. Bake at 400° for 25-30 minutes or until golden