Cheesy Zucchini Bake with Quinoa and Peppers

Instructions

1. 1

   Prepare the zucchini

   • Preheat your oven to 400°F (200°C).
   • Place the sliced zucchini in a colander and sprinkle with 1/2 tsp of salt. Toss to coat.
   • Let it sit for 15 minutes to draw out excess moisture. This is key to prevent a watery bake.
   • After 15 minutes, pat the zucchini slices completely dry with paper towels.
2. 2

   Make the fresh tomato sauce

   • Bring a small pot of water to a boil. Score a shallow 'X' on the bottom of each tomato.
   • Blanch the tomatoes in boiling water for 30-60 seconds, then immediately transfer them to a bowl of ice water to stop the cooking.
   • Peel the skins off the tomatoes, remove the cores, and roughly chop the flesh.
   • Heat 2 tsp of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the chopped tomatoes, dried oregano, dried basil, the remaining 1/4 tsp salt, and black pepper.
   • Bring to a simmer and cook for 10 minutes, crushing the tomatoes with the back of a spoon, until the sauce has thickened slightly. Remove from heat.
3. 3

   Assemble the bake

   • Use the remaining 1 tsp of olive oil to grease an 8x8 inch baking dish.
   • Spread a thin layer of the tomato sauce on the bottom of the dish.
   • Arrange half of the dried zucchini slices in an overlapping layer over the sauce.
   • Sprinkle with half of the mozzarella and half of the parmesan cheese.
   • Repeat with another layer of sauce, the remaining zucchini, and the remaining mozzarella and parmesan cheese.
4. 4

   Top and bake

   • Sprinkle the panko breadcrumbs evenly over the top layer of cheese.
   • Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
   • Let the bake rest for 5-10 minutes before serving. This helps it set and makes for cleaner slices.