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This was delicious! I’ll try to remember to take a picture of the leftovers, because I scarfed down my plate too quickly to get a picture!

Ingredients

  • 4 cups sliced zucchini(about 1 1/2 pounds)
  • 1 cup chopped onion
  • 1/2 cup chicken broth
  • 2 cups cooked quinoa
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup sour cream
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1/4 cup breadcrumbs (or Panko)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • Cooking spray

 Preparation

  1. Preheat oven to 350°.
  2. Combine first 3 ingredients in a large pot; bring to a boil then cover, reduce heat, and simmer 20 minutes or until tender.
  3. Drain and partially mash with a potato masher.
  4. Combine zucchini mixture, quinoa, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
  5. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese.
  6. Bake at 350° for 30 minutes or until bubbly.
  7. Preheat broiler. Broil 1 minute or until lightly browned.
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