Caprese Quinoa and Spiralized Zucchini Bake

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Caprese Quinoa and Spiralized Zucchini Bake

Caprese Quinoa and Spiralized Zucchini Bake

In the beginning of the week, I try my best to meal prep my lunches. Breakfast is simple – it’s usually a smoothie with granola, or some oatmeal with banana and nut butter. And dinner, I either have blog recipe testing leftovers or I work from home, so I can usually throw together dinner, because I don’t get home late.

However, lunch is always something I dread making- do I have a sandwich? A soup? A salad? Dinner leftovers? Cold? Hot?

Usually what I do is meal prep by roasting a bunch of vegetables and making a batch of quinoa or lentils.

After I have all those prepped veggies and grains/pulses, I throw them together in a bowl with some avocado and drizzle on some tahini. It’s my favorite way to ensure I get enough veggies into my day – and is super fibrous and filling!

Caprese Quinoa and Spiralized Zucchini Bake

Thus, I always have a bunch of quinoa in the refrigerator to throw together other meals, like today’s Caprese Quinoa and Spiralized Zucchini Bake.

When I was in Florida, I constantly craved summer foods (because it’s so sunny and warm down there, always.) I missed caprese salads, and I had leftover quinoa in the fridge, so I decided to do a little spin on the caprese, using zucchini noodles and ditching the balsamic drizzle!

I used Bob’s Red Mill’s Quinoa in this recipe – that’s the only quinoa I ever use! I get asked a lot about my lentils and quinoa – it’s always Bob’s! I love their Tri-Color quinoa as well, but I figured the white quinoa would look best in this dish – and I think it does!

Caprese Quinoa and Spiralized Zucchini Bake

Quinoa’s a complete protein and paired with white beans, you’re getting enough protein in this dish for those of you hesitant to make vegetarian meals! The fiber from the zucchini and the vitamins in the tomatoes make for a heart healthy meal that can be made all year long!

To winterize this dish, you could use sweet potato noodles instead of zucchini and swap the basil for the parsley, although it won’t be a true caprese that way!

Caprese Quinoa and Spiralized Zucchini Bake

Although this dish has enough nutrients to serve as an entree, it works beautifully as a side dish also, so feel free to whip it up for guests as an appetizer, salad, or side!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Now you can watch a cooking video of this recipe:

Inspiralized

Nutritional Information & Recipe

Serves 6

Caprese Quinoa and Spiralized Zucchini Bake

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • ½ cup white quinoa (Bob’s Red Mill)
  • 1 cup water
  • 2 medium zucchinis, Blade A
  • 1 tablespoon minced garlic
  • 1 cup canned cannellini beans, drained, rinsed
  • ½ pint cherry tomatoes, halved
  • salt and pepper
  • 1 cup mozzarella cheese
  • fresh basil, torn, to garnish
  • olive oil, to drizzle

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place the quinoa and water in a medium pot and bring to a boil. Once boiling, reduce heat to medium-low and cook until fluffy, about 10 minutes (or cook to package directions.)
  3. Heat a large skillet over medium-high heat. Once pan is hot, add the zucchini noodles. Cook until al dente, about 5 minutes.
  4. In a baking dish or baking sheet, lay out the zucchini noodles. Sprinkle evenly over with garlic, cannellini beans and tomatoes and evenly spread out the quinoa. Season with salt and pepper. Sprinkle evenly with mozzarella cheese. Transfer to the oven for 5-10 minutes or until cheese melts.
  5. Immediately garnish with basil and if desired, a drizzle of olive oil. Serve.
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Caprese Quinoa and Spiralized Zucchini Bake

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19 comments

pat says:
No WW points anymore? :-(
Meaghan says:
No, we're sorry for any inconvenience!
Karen In Wisconsin says:
I just figured it out on the WW tracker and if olive oil is kept to a minimum (1 tsp) then each serving is 3 freestyle points. I intend to make this dish on the weekend for dinner.
Karen In Wisconsin says:
Also using part skim mozzarella.
Susan Tepper says:
Need nutrition info on recipes please
Meaghan says:
You can find the nutrition facts before the recipe at the bottom!
Kayla says:
I've been waiting anxiously for this recipe since I watched the Instagram video you posted it in! It has me very excited and looking forward to summer :) Thanks Ali
Meaghan says:
Yay! We love that!! Yes! We can't wait for that warm weather.
Lesley Crabb says:
Please can we have WW points with recipes Thankyou
Meaghan says:
We are no longer including WW points, we're sorry for the inconvenience.
Linda Sutherland says:
Instead of the usual quinoa I’ve been using BRM (Bob’s Red Mill) millet. It looks just like quinoa in a recipe and provides a change of pace. I’ve also started to use BRM sorghum instead of couscous. I’m also using amaranth and buckwheat. I’ve got a wheat intolerance which is why I spiralize but I wasn’t getting enough grains. I’m trying them all and think the millet would be great in this recipe.
Meaghan says:
That all sounds fabulous! Thank you for sharing!
smgomes says:
Print 4-Ingredient Caprese Stuffed Peppers 4-Ingredient Caprese Stuffed Peppers are easy, elegant and utterly delicious. Stuff a gorgeous striped pepper with classic Caprese ingredients and you have not only the simplest stuffed pepper ever, but a fast dinner for two.
Dawn Young says:
I added a balsamic reduction to this when plating it. It's what I do with my caprese salads, generally. Super good that way.
Meaghan says:
That sounds delicious! Thanks for sharing!
Gena says:
I really wanted to like this, it looked so good, but I found it to be very bland and in dire need of more seasoning.
DD2018 says:
How does this taste the next day? If I made a batch for lunches...Does the zucchini make it watery?

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