Gluten-Free, Vegan Zucchini Recipe

Ingredients

1 zucchini, cut in half and then cut into longer strips lengthwise (total 10 strips)
1/2 cup quinoa
1 cup water + 1/2 vegetable cube (or broth)
1/2 small onion, chopped
1/2 cup tomato sauce (pureed tomatoes, no other ingredients)
~ 3/4 cup marinara sauce (I'll post recipe for homemade soon)
~ 1 tsp dried parsley
Optional: grated extra-firm tofu

Directions

1. Preheat oven to 375 degrees F.
2. Cut zucchini and sprinkle with salt. Place under paper towels and let sit until you prepare the other ingredients.
3. In a small sauce pan bring water and cube to a boil. Add quinoa, onion, and tomato sauce and cook thoroughly until quinoa has absorbed water. Add dried parsley and mix well. Remove from heat.
4. In a small baking dish layer lasagna in this order:
   Marinara sauce (enough to cover the bottom of dish)
   5 zucchini strips
   Quinoa mixture (enough to cover zucchini)
   Marinara
   Zucchini
   Quinoa mixture
5. Spread 2 tablespoons marinara across the middle and sprinkle with grated tofu.
6. Bake for 20-25 minutes. Let cool for 10 minutes before serving.

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