Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
30 Mins
Total Time
1 Hour 12 Mins
Yield
Serves 6

Serve with a salad of fresh summer greens.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.

Step 3

Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

Step 4

Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Saunsaun's Review

Donnamaz
July 11, 2013
Made this tonight with fresh veggies from my garden. This is a super great dish to use up the summer squash and fresh basil. I followed the recipe exactly, but doubled the quinoa to give the dish a bit more muscle for my hungry hubby. :) Also, I was lazy and used panko bread crumbs for the top instead of making my own per the recipe. It turned out golden, beautiful, and crunchy around the edges. The veggies were not mushy and my hubby and I enjoyed this super, great dinner. I cooked it for the full 40 minutes and it was perfect.

Mnotsch's Review

crusnock
August 25, 2014
With a newly declared vegetarian hubby, I found this while looking for an interesting, flavorfull veg main dish. This was suprisingly tasty! I did add about 1 TBL of sirracha for a little zip, used store bought bread crumbs for the topping and added more tomatoes on top but otherwise followed the directions. Will certainly make this again!

eheinrich's Review

Saunsaun
August 20, 2014
i love this dish as a pretty, vegetable-based main meal but it DEFINITELY takes longer than 30ish estimated minutes to prepare! don't get me wrong- i'm back to making it for the second time but you need some serious time management skills in the kitchen or some extra time to prep before beginning. it will stay in my rotation but may taste well with rotating the vegetables during prime seasons. also, adding pine nuts to the top is outstanding!

Devinmfrank's Review

CristyPowell
July 16, 2014
N/A

Donnamaz's Review

eheinrich
May 06, 2014
N/A

rhm118's Review

leeannhaselden
April 22, 2014
Very delicious and very filling! My husband doesn't like cheese, but I wanted to see if I could pull this off, so I only used 1/2 cup of mozzarella cheese. We both loved it! I will definitely be making this again!

BasiaM's Review

Mnotsch
January 25, 2014
N/A

daneanp's Review

mhammons
January 02, 2014
Made this in the winter, so no fresh veggies. I can see how they would really make the dish. That said, I really enjoyed this but the family was less than enthused. Cooking Light has 'Summer-Squash Gratin with Gruyere' that has a layer of potatoes that they go for more. Oh well, always good to try new things and now I have lunch for the next few days!

ggkienle's Review

Puertoricana
August 15, 2013
We loved this. My husband doesn't like Swiss cheese so I used a combo of Fontina and Mozzarella.

ElaineRuth's Review

BasiaM
August 07, 2013
N/A