Italian Quinoa Casserole | The Leaf

Ingredients

• 1 head cauliflower florets
• 1 large zucchini, cut into 2-inch pieces
• 1 tsp. olive oil
• 1 tsp. salt
• ½ tsp. dried oregano
• ½ tsp. dried basil
• ¼ tsp. black pepper
• ¾ cup uncooked quinoa
• 1½ cups water
• 2 15 oz. cans tomato sauce (no sodium or sugar added)
• 1 cup reduced-fat shredded mozzarella, divided
• 1 cup fat free cottage cheese
• ½ cup fresh basil, thinly sliced