Greek Zucchini Casserole


  • Quinoa (uncooked) – 2 cups
  •  Parsley, fresh, chopped – 1 bunch
  •  Tomato paste – 29oz can
  •  Vegetable oil – ½ cup
  •  Onion (med), sliced – 4
  • Garlic cloves, minced – 10
  •  Zucchini, sliced thinly – 10
  • Oregano, dried – 1 T
  • Basil, dried – 1 T
  • Marjoram, dried – 1 T
  • Black pepper – 1 tsp
  • Feta cheese – 2 lbs
  • Cottage cheese – 3½ lbs
  • Cheddar cheese, grated – 1 ¼ lbs
  • Tomatoes, thinly sliced – 5




  1. Preheat oven to 350.
  2. Cook the quinoa according to the quinoa cooking directions. (The quinoa can be cooked the day before and kept in the refrigerator).
  3. While the quinoa is cooking, saute the onions and garlic in oil until the onions begin to soften.
  4. Into the saute, stir in the zucchini, herbs, and pepper, and cook on medium heat until the zucchini are just tender.
  5. After the quinoa has cooked, stir in the parsley and tomato paste into the cooked quinoa.
  6.  In a large bowl, mix the feta and cottage cheese.
  7.  Lightly oil the chafing pans that will be used.
  8.  To assemble the casserole, divide the ingredients among the chafing pans in the following order:  Quinoa mixture on the bottom, then sauteed zucchini mixture, and finally the feta and cottage cheese mixture on top.
  9.  Bake covered for 45 minutes. Uncover the casserole and top with grated cheddar cheese and tomato slices.
  10.  Bake for 15 minutes uncovered. Allow the casserole to sit for 30 minutes before cutting into serving pieces.
Makes 24 pieces.  Original recipe from Moosewood Cooks for a Crowd.

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