* 2 large zucchini, cut into 12 thin, 1/4 in. thick slices
* salt
* 1 c. quinoa, rinsed
* 2 c. vegetable broth
* 1/2 c. tomato sauce
* 1/4 c. minced onion
* 1 t. dried oregano
* 1/4 c. fresh basil, chopped
* 1/4 c. fresh parsley, chopped
* 2 T. organic or non-dairy cream cheese, i.e. Tofutti Better Than Cream Cheese (optional)
* salt and pepper to taste
* 1 jar organic marinara sauce
* 1/2 c. organic or non-dairy cheese, i.e. Daiya (optional)

Slice zucchini into thin strips and place in a colander lined with paper towel and add some salt to help it dry out. While that is drying, Preheat the oven to 400 degrees. Then boil the quinoa in 2 cups of vegetable broth with 1 cup of marinara and 1/4 cup onion. Let that boil and then simmer until the quinoa has absorbed most of the liquid. Then fold in some of the mozzerella cheese- maybe 1/4 of it, and also the chopped herbs. Then take a pyrex baking dish and line the bottom with marinara, then slices of zucchini, then the quinoa mixture. Then do another layer and top with the remaining "cheese" . Bake for 30 min.

Number of Servings: 6

Recipe submitted by SparkPeople user KARENLAURA.

 

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