Quinoa and Zucchini Casserole

• 1 tablespoon olive oil
• 1 large onions chopped
• 1 x salt to taste
• 3 cloves garlic or to taste, finely chopped
• 1 1/2 pounds zucchini diced, or yellow squash, or both
• 1 teaspoon thyme freshly chopped
• 1 teaspoon rosemary leaves freshly chopped
• 1 x black pepper freshly ground, to taste
• 3 large eggs
• 1 cup quinoa cooked
• 13 cup gruyere cheese grated, about 1 1/2 ounces

1. Preheat the oven to 375F (190C).
2. Coat a two-quart baking dish with cooking spray.
3. Heat the oil over medium heat in a large nonstick skillet.
4. Stir in the onion, and cook, stirring often, until tender, 4 to 6 minutes.
5. Stir in a generous pinch of salt and the garlic.
6. Cook, stirring, until fragrant, about 1 minute.
7. Stir in zucchini, thyme and rosemary.
8. Cook, stirring often, until the zucchini is tender but not mushy, 8 to 12 minutes.
9. Season to taste with salt and pepper, and remove from the heat.
10. Whisk the eggs in a large bowl, then mix in the squash mixture, the cooked quinoa and the cheese.
11. Combine well and season, then transfer into the baking dish.
12. Bake 35 to 40 minutes or until its set and the top is lightly browned.
13. Cool for a few minutes.
14. Serve warm.

olive oil, onions, salt, garlic, zucchini, thyme, rosemary, black pepper, eggs, quinoa cooked, gruyere cheese

Taken from recipeland.com/recipe/v/quinoa-zucchini-casserole-51634 (may not work)