As I was perusing Williams-Sonoma's recipes last week for some dinner ideas, I came across this Baked Penne with Corn, Zucchini and Basil. It was the perfect way to marry the fleeting summer produce with a warm, wintery recipe. Because there was no real vegetarian protein, and already starch from corn, I substituted quinoa for the pasta. I also used canned, diced tomatoes rather than fresh, just because I had them on hand.
This is another great casserole meal to keep in mind for freezer stocking, baby/sick meals, or just something warm, hearty and healthy to cook for your own family! Now please excuse me while I go huddle in the corner with my space heater, we had our first frost last night.
Baked Quinoa with Zucchini, Corn and Basil
1 c. quinoa, rinsed well
3 c. vegetable stock
1 tbsp. olive oil
2 ears of corn, kernels cut off
1 small yellow onion, diced
2 garlic cloves, minced
3 medium zucchini, sliced into half moons
1/4 c. dry white wine
1 15 oz. can diced tomatoes
12 large basil leave, torn
2 tbsp. grated parmesan cheese
1 c. shredded mozzarella cheese
Bring vegetable stock to a boil in a stock pot, add quinoa, turn heat to low and cover, cook for 15 minutes.
While quinoa cooks, heat a large skillet over medium heat, add olive oil and corn kernels, saute for 5 minutes, then add onion, garlic and zucchini.
Season with salt and pepper, and continue to saute for another 10 minutes, until vegetables are softened and beginning to brown a bit.
Add white wine, scrape bits off the bottom of the pan, when wine has evaporated for the most part, add diced tomatoes, and turn heat off.
Preheat oven to 400*
Fluff quinoa with a fork, then add to the skillet with vegetables, gently mix, then add torn basil leaves and gently mix once more.
Transfer to a casserole dish, sprayed with nonstick cooking spray.
Top with parmesan and mozzarella in a layer on top.
Place in the oven, and bake for 15-25 minutes, until cheese are beginning to brown and crisp.
Serve immediately.
2 garlic cloves, minced
3 medium zucchini, sliced into half moons
1/4 c. dry white wine
1 15 oz. can diced tomatoes
12 large basil leave, torn
2 tbsp. grated parmesan cheese
1 c. shredded mozzarella cheese
Bring vegetable stock to a boil in a stock pot, add quinoa, turn heat to low and cover, cook for 15 minutes.
While quinoa cooks, heat a large skillet over medium heat, add olive oil and corn kernels, saute for 5 minutes, then add onion, garlic and zucchini.
Season with salt and pepper, and continue to saute for another 10 minutes, until vegetables are softened and beginning to brown a bit.
Add white wine, scrape bits off the bottom of the pan, when wine has evaporated for the most part, add diced tomatoes, and turn heat off.
Preheat oven to 400*
Fluff quinoa with a fork, then add to the skillet with vegetables, gently mix, then add torn basil leaves and gently mix once more.
Transfer to a casserole dish, sprayed with nonstick cooking spray.
Top with parmesan and mozzarella in a layer on top.
Place in the oven, and bake for 15-25 minutes, until cheese are beginning to brown and crisp.
Serve immediately.
1 comment:
I am so into the summery flavors in this! Also that you used quinoa instead of pasta...good call!
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