Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 400 degrees F (200 degrees C). Cook
Quinoa Pasta (1.1 lb)
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 (3/4 cup)
and
Gouda (3/4 cup)
.
Step 3
Coat zucchini and squash with
Olive Oil (1 Tbsp)
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 (2/3 cup)
, 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 (1/2 cup)
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 (1/4 cup)
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.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSBaked Cinnamon Peaches
Salty Sweet Roasted Chickpeas
Roasted Red Potatoes
Cacao Chip Banana Muffins
Zucchini Banana Muffins
Berry Banana Greenish Smoothie
Avocado Chickpea Sandwich Spread
Basil Walnut Pesto
Peach & Oat Smoothie
No Bake Energy Bites
Vegan Blueberry Banana Pancakes
Frozen Strawberry Yogurt
Homemade Wheat Pasta (Without Pasta Maker)
Recommended Recipes
{{name}}