Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Cook
Quinoa Pasta (510 g)
according to package's instructions.
Step 2
While pasta is cooking, slice and quarter the
Zucchini (1)
and
Squash (1)
. Place sliced vegetables in a bowl. Grate the
Parmesan Cheese (65 g)
and
Gouda (135 g)
.
Step 3
Coat zucchini and squash with
Olive Oil (15 mL)
and toss. Sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Place vegetables in a skillet on medium heat and cook for approximately 5 minutes, until somewhat softened.
Step 4
While vegetables are cooking, drain pasta and place back in a large pot at medium heat. Stir in
Greek Yogurt (160 g)
, and a 1/2 cup each of grated Parmesan and gouda cheeses. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 5
Stir pasta mixture and add in
Water (120 mL)
to thin out sauce a bit. Let cook at medium heat for about 3-4 minutes.
Step 6
Combine pasta mixture and vegetable mixture together into a casserole dish. Top with
Gluten Free Panko Breadcrumbs (10 g)
and the remainder of Parmesan and gouda cheese.
Step 7
Cook uncovered at 400 degrees F (200 degrees C) for 10-15 minutes or until slightly browned on top.
