Zucchini Casserole

I had zucchini to use and didn't want bread, I wanted a main dish.  I made this with chicken, but it is just as good without.  You can also replace the quinoa with rice.  Finally, Fire Roasted Tomatoes are made by Hunt's.  Alternately, you can use regular canned diced tomatoes or 2.5 cups fresh diced tomatoes, but the fire roasting gives a very nice flavor.

Yield: 6 Servings

  1/2 Cup Quinoa                                                                      1 Tsp Garlic Powder

  2/3 Cup water                                                                        1/2 Tsp basil

  2 Tbl vegetable oil                                                                  1/2 Tsp Hot Hungarian Paprika

  10 Ounce Chicken Breast, Cubed                                            1/2 Tsp dried oregano

  2 Cups zucchini, Cubed                                                           14.5 Ounce Fire Roasted Tomatoes

  1 Clove garlic, minced                                                             2 Cup Low Fat Cheddar, Shredded

  1 Tsp Onion Powder                                                               

Combine the quinoa and water and cook according to package directions.

Meanwhile, preheat oven to 350 degrees.  Lightly grease a shallow 1 1/2 quart casserole dish.

Heat half the oil in a skillet over medium heat, and cook the chicken until no longer pink.  Remove from skillet, add remaining oil and cook zucchini and garlic 5 minutes, or until tender. Return the chicken to the pan.  Add the spices and then mix in the quinoa, tomatoes, and 1 cup cheese. Transfer to the prepared casserole dish. Top with remaining cheese.  Bake uncovered 20 minutes, or until cheese is melted.

Per Serving: 248 Cal (34% from Fat, 40% from Protein, 26% from Carb); 24 g Protein; 9 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 16  g Carb; 3 g Fiber; 3 g Sugar; 207 mg Calcium; 2 mg Iron; 464 mg Sodium