A couple of vegetarian ideas

These great recipes come form Closet cooking.

Cheesy Zucchini Quinoa by Closet Cooking

A cheesy zucchini and quinoa side dish that is super easy to make and it is a great way to use some of the overflowing zucchini in your garden.

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 1 cup quinoa, well rinsed
• 1 3/4 cups vegetable broth or water
• 1 medium zucchini, grated
• 1 cup cheddar, shredded
• salt and pepper to taste

Directions

1. Bring the quinoa and broth to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes.
2. Remove from heat and in a fry pan saute 1 diced onion, 1 diced pepper and the grated zucchini.

return the cooked quinoa and heat through.

Eggplant Pizzas

Prep Time: 5 minutes Sit Time: 20 minutes Cook Time: 25 minutes Total Time: 50 minutes Servings: 4

Mini pizzas made on eggplant slices that are tasty, easy to make and kid friendly!

ingredients

• 1 large eggplant, cut into 1/4 inch slices
• 1 tablespoon coarse salt
• 1 tablespoon oil
• 1 teaspoon Italian seasoning or oregano
• salt and pepper to taste
• 1 cup pizza sauce
• 1 cup mozzarella, shredded
• 1 ounce pepperoni

directions

1. Sprinkle the eggplant with the coarse salt, let sit on paper towels for 20 minutes and wipe dry.
2. Brush the eggplant slices with oil and season with Italian seasoning, salt and pepper.
3. Roast the eggplant in a preheated 400F oven until it just starts to turn tender, about 15-20 minutes. (Do not let them become too soft or mushy.)
4. Top the eggplant with sauce, cheese and pepperoni and broil until the cheese has melted, about 3-5 minutes.

Think I will replace the pepperoni.