Looking for a meal that’s a breeze to prep, packed with wholesome goodness, and guaranteed to win over even the pickiest eaters? Say hello to this Spinach Alfredo Zucchini Quinoa Bean Casserole—a one-pan wonder that’s toddler-approved, husband-endorsed, and perfect for busy weeknights or meal-prep Sundays.
This dish is like a warm hug in a baking dish: creamy spinach Alfredo sauce, tender zucchini, protein-packed quinoa and beans, and a cheesy, melty top that’ll have everyone fighting for seconds. Plus, it’s endlessly customizable—swap in broccoli, mushrooms, or chickpeas to make it your own. Leftovers? They reheat like a dream, making your future self thank you.
Why You’ll Love This Casserole
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One-Pan Magic: Toss everything in, bake, and done. Minimal cleanup, maximum flavor.
- High Protein Option – Add your favorite cooked protein before baking for a higher protein boost – shredded chicken or crumbled tofu would be yummy, or serve alongside grilled shrimp
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Customizable: Don’t have zucchini? Use yellow squash, mushrooms or fresh spinach. Prefer chickpeas? Go for it!
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Nutritious & Satisfying: With 16g of protein and 8g of fiber per serving, it’s a balanced meal that keeps you full. Add mo
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Kid- and Adult-Approved: Creamy, cheesy, and veggie-loaded without anyone complaining.
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Meal-Prep Hero: Stores beautifully for 3-4 days in the fridge, perfect for lunches or quick dinners
Spinach Alfredo Zucchini Quinoa Bean Casserole
Equipment
- 13x9-inch baking dish
- Aluminum foil
- Wooden spoon or silicone spatula
Ingredients
- 2 large or 3 medium zucchini quartered
- 1 cup uncooked quinoa rinsed
- 1/2 cup uncooked jasmine or basmati rice or more quinoa
- 400 g 14 oz can cannellini beans rinsed (or chickpeas)
- 1 cup cooked cauliflower rice fresh or frozen works
- 500 g 15.5 oz jar spinach Alfredo pasta sauce (I used Sonoma Gourmet for gluten-free)
- 1 1/2 cups water or vegetable broth use chicken bone broth for extra protein
- 1/2 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 cup grated parmesan or swap for cheddar/mozzarella
- Option for Higher Protein see notes, not included in nutrition
Instructions
- Preheat your oven to 190°C / 375°F.
- In a 13x9-inch baking dish, toss in the zucchini, quinoa, rice, beans, cauliflower rice, spinach Alfredo sauce, water/broth, garlic powder, salt, and pepper. Stir to combine.
- Cover tightly with foil or an oven-safe lid.
- Bake for 35-40 minutes until the quinoa is mostly cooked and the liquid is simmering. Remove from oven and stir.
- Bake uncovered for another 20-25 minutes. Sprinkle with parmesan and return to the oven for a few minutes to melt the cheese.
- Serve hot with extra parmesan and enjoy!
Notes
Pro Tips
- Make It Yours: Swap zucchini for broccoli or mushrooms, or use chickpeas instead of cannellini beans. Serve with a lemon squeeze for a fresh twist.
- Storage: Keep leftovers in an airtight container in the fridge for 2–3 days. Reheat in the oven or microwave.
- Freezing: If freezing, skip the cheese topping until reheating.
- Higher Protein Boost: Add 1 1/2 cups cooked shredded chicken or crumbled tofu for a protein boost (not included in nutrition).
Why This Casserole Is a Weeknight Winner
This casserole isn’t just a meal—it’s a lifesaver. It’s the kind of dish that makes you feel like a kitchen rockstar without breaking a sweat. Whether you’re feeding a hungry family, prepping for the week, or just craving something cozy, this one-pan bake delivers. So grab your baking dish, dump in those ingredients, and get ready to bask in the glow of a meal everyone loves!
Got a favorite veggie or protein twist? Drop it in the comments—I’d love to hear how you make this casserole your own!
This quinoa bake recipe was inspired by Goodness Avenue’s White Bean Quinoa Bake. My alfredo version is Goodness Avenue’s creamy cousin!
