Garden Vegetable Bake
Fresh local produce and quinoa star in this hearty dish!
Servings Prep Time
4 1hour
Servings Prep Time
4 1hour
  1. Preheat oven to 350°F.
  2. In a small saucepan, combine the quinoa and water and bring to a boil. Reduce to a simmer and cook for 20 minutes.
  3. While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Sauté the onions, bell peppers, summer squash, peas, and spices until the squash is soft. Add tomato paste and mix thoroughly. Remove from heat and let cool.
  4. In a small bowl, combine the eggs, cottage cheese, parsley, and 1 cup of shredded provolone.
  5. Combine the cooked quinoa, sautéed vegetables, and cheese mixture, and press into a lightly greased 9×13-inch baking pan. Top with sliced tomatoes and remaining shredded provolone.
  6. Cover and bake for 50 minutes, then uncover and bake an additional 10 minutes, until cheese is browned.
  7. Remove from the oven and let sit 15 minutes before slicing into squares.
Recipe Notes

Serving Suggestion

Accompany this rich, full-flavored dish with a light green salad tossed with vinaigrette and a slice of foccacia, and end with fresh fruit sorbet for dessert.

Nutritional Information

Calories: 431, Fat: 21 g, Cholesterol: 112 mg, Sodium: 959 mg, Carbohydrate: 32 g, Dietary Fiber: 7 g, Protein: 29 g