Zuccquinoac 'n Cheese
If hugs were an edible thing, I'm pretty sure what they would taste like.
Shamelessly ganked from this lovely website and edited up because that's kinda what I do to stuff. You HAVE to have a veggie spiralizer Also, I've doubled the recipe so that it now fits in a 13x9" pan, because when I make it in a 9x9" pan, we eat the whole thing in one sitting. With a 13x9", we get 8 servings. I think this probably means that we're little piggies.
NO REGRETS.
Ingredients
1 cup uncooked quinoa
2 cups water
4 zucchini (or "courgettes," a word with which I am currently hysterically obsessed)
5 1/2 oz cheddar cheese
5 1/2 oz monterrey jack cheese
5 1/2 oz pepper jack cheese
Butter for your pan
3/4 cup Italian seasoned bread crumbs
Instructions
- In a small saucepan, heat water. You want it boiling, but it doesn't have to be at a boil when you put in the quinoa.
- Rinse the quinoa, then put it into the water. Bring to a boil.
- Reduce heat and cover the pan, leaving it at a merry simmer. It should simmer 15 minutes, and then sit, covered, off the heat, for 5 minutes after that.
- While the quinoa cooks, spiralize your zucchini into a large mixing bowl. Cut them up some with scissors, because they will be ridiculous otherwise.
- This is a good time to preheat your oven to 400*F and butter your baking dish. Just lightly, now, no need to be extravagant.
- Shred each of the cheeses. As you dump them into the mixing bowl with the zucchini, mix it all around with a big spatula.
- Fluff the quinoa with a fork, then dump it in with the cheese and zucchini. Mix it all around with your spatula (the quinoa will melt the cheese some, which is just so exciting).
- Dump that whole mess into the buttered baking dish. Smooth it over with the spatula if you want, but don't work too hard.
- Top with breadcrumbs, smoothed evenly across the whole thing.
- Bake at 400*F for 45 minutes, or until it's browned across the top and bubbled some in the middle.
- Let stand at least 10 minutes before you try to serve it, or you will have a mess.
It's unbearably good the first day and even better after that. I plan to serve it with some amazing vegan sausages I impulse-bought at Market Basket and mashed sweet potatoes when family visits, so of course I've told them that we're having mac 'n cheese, hot dogs, and mashed potatoes for dinner. I think I'm hilarious.
Oh, and it makes 8 servings when we make it, but only if I divide it up and put it into 8 containers at the start. Otherwise, we'd probably just sit there and eat straight from the pan with a fork, and where that sounds awesome to me, I don't think our digestive systems would be enthusiastic.
Squee!
Shamelessly ganked from this lovely website and edited up because that's kinda what I do to stuff. You HAVE to have a veggie spiralizer Also, I've doubled the recipe so that it now fits in a 13x9" pan, because when I make it in a 9x9" pan, we eat the whole thing in one sitting. With a 13x9", we get 8 servings. I think this probably means that we're little piggies.
NO REGRETS.
Zuccquinoac 'n Cheese
Ingredients
1 cup uncooked quinoa
2 cups water
4 zucchini (or "courgettes," a word with which I am currently hysterically obsessed)
5 1/2 oz cheddar cheese
5 1/2 oz monterrey jack cheese
5 1/2 oz pepper jack cheese
Butter for your pan
3/4 cup Italian seasoned bread crumbs
Instructions
- In a small saucepan, heat water. You want it boiling, but it doesn't have to be at a boil when you put in the quinoa.
- Rinse the quinoa, then put it into the water. Bring to a boil.
- Reduce heat and cover the pan, leaving it at a merry simmer. It should simmer 15 minutes, and then sit, covered, off the heat, for 5 minutes after that.
- While the quinoa cooks, spiralize your zucchini into a large mixing bowl. Cut them up some with scissors, because they will be ridiculous otherwise.
- This is a good time to preheat your oven to 400*F and butter your baking dish. Just lightly, now, no need to be extravagant.
- Shred each of the cheeses. As you dump them into the mixing bowl with the zucchini, mix it all around with a big spatula.
- Fluff the quinoa with a fork, then dump it in with the cheese and zucchini. Mix it all around with your spatula (the quinoa will melt the cheese some, which is just so exciting).
- Dump that whole mess into the buttered baking dish. Smooth it over with the spatula if you want, but don't work too hard.
- Top with breadcrumbs, smoothed evenly across the whole thing.
- Bake at 400*F for 45 minutes, or until it's browned across the top and bubbled some in the middle.
- Let stand at least 10 minutes before you try to serve it, or you will have a mess.
It's unbearably good the first day and even better after that. I plan to serve it with some amazing vegan sausages I impulse-bought at Market Basket and mashed sweet potatoes when family visits, so of course I've told them that we're having mac 'n cheese, hot dogs, and mashed potatoes for dinner. I think I'm hilarious.
Oh, and it makes 8 servings when we make it, but only if I divide it up and put it into 8 containers at the start. Otherwise, we'd probably just sit there and eat straight from the pan with a fork, and where that sounds awesome to me, I don't think our digestive systems would be enthusiastic.
Squee!
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