Zucchini & Egg Bake

Ingredients

• 1 tbsp nut oil of choice
• 2 cloves garlic minced
• ½ cup onion (white or yellow) diced
• 1 jar marinara sauce
• 1 large zucchini thinly sliced
• 6 large eggs
• salt & pepper to taste
• 1 tsp dried basil
• ¾ cup ricotta cheese
• 1 cups quinoa uncooked
• 2 cups low-sodium vegetable broth or water

Instructions

1. Preheat oven to 350°F.
2. Heat 1 tablespoon of nut oil in a skillet, and sauté garlic and diced onions until the onions are soft and translucent.
3. Remove from heat.
4. Move to an oven-safe baking dish round or square. Pour in the sauce, then top with thinly sliced zucchini.
5. Gently crack each egg on top of the zucchini, season with salt and pepper and add the basil. Spoon on the ricotta and place the baking dish in the oven.
6. Bake for 35 to 40 minutes or until the eggs are cooked to your liking. You may use the broil setting on low for five minutes in the end if required.
7. Meanwhile, cook your quinoa. Put one cup of quinoa and 2 cups of vegetable broth or water in a medium saucepan. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes covered or until water absorbs.
8. Plate up the quinoa and top with your cheesy zucchini and egg bake. Enjoy!