1 cup cooked quinoa
1/4 cup milk
1/4 cup pecorino romano or parmesan
1 cup feta
6 slices of provolone or 3/4 of a cup shredded cheese
3 zucchini's or about 8 cups of sliced zucchini
2 cloves garlic minced
1 medium onion, chopped
Saute onion and zucchini in butter and olive oil or whatever you prefer. Season with pepper and salt. When it is just tender, remove from heat.
While the zucchini is cooking beat eggs with a fork and add in milk and then feta and parmesan.
Spray coat a 9 x 13 pan with cooking spray or lightly grease.
Pour in half of the zucchini onion mixture. Pour half of egg mixture over eggs. Sprinkle all of the quinoa over that.
Pour the remainder of the zucchini over that and then the last of the egg mixture. Spread cheese over top.
Bake uncovered in a 350F oven for about 45 minutes until cheese is golden.