Quinoa, Zucchini & Parmesan Slice

1303 quinoazucchiniparmesanslice
Great for packed lunches!

Try this Quinoa crusted baked three-cheese zucchini and eggplant parmesan recipe, or contribute your own.


  • 1 tsp paprika
  • 1/2 cup quinoa
  • 1 cup water
  • 500g cauliflower florets
  • 8 eggs
  • mixed salad leaves to serve
  • 100g leg ham diced
  • 1 large coarsely grated zucchini
  • 1/3 cup finely grated parmesan and 2 tbsps extra parmesan
  • 2 tbsps chopped chives
  • salt for seasoning
  • pepper for seasoning
View Method Quinoa, Zucchini & Parmesan Slice


  1. Preheat oven to 180°c. Lightly grease a 20 x 30cm baking tin and line base with baking paper.
  2. Rinse quinoa and combine with water in a small saucepan. Bring to the boil, reduce heat to low, cover and simmer for 12-15 minutes or until water is absorbed. Remove from heat, set aside to cool.
  3. Cook cauliflower florets in a large saucepan of boiling water for about 5-6 minutes until tender. Drain. Return to saucepan and mash, keeping some texture. Set aside to cool.
  4. Whisk eggs together in a large bowl. Dice leg ham and stir into eggs with quinoa, cauliflower, grated zucchini, finely grated parmesan, chopped chives, and paprika. Season with salt and pepper.
  5. Pour mixture into the prepared tin, sprinkle with 2 tbs extra parmesan. Bake for 30 minutes or until filling is set, puffed, and golden. Set aside to cool slightly.
  6. Remove from tin, cut into squares. Serve with mixed salad leaves.
View Ingredients Quinoa, Zucchini & Parmesan Slice
View Method Quinoa, Zucchini & Parmesan Slice
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