Combine quinoa and water and cook according to the package directions. Set aside.

Preheat your oven to 375°F and lightly grease a casserole dish.

In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 - 4 minutes. Stir in garlic and zucchini and cook another 5–6 minutes until just tender.

Sprinkle the gluten-free flour over the veggies and stir well. Slowly pour in the dairy-free milk, stirring constantly to create a light sauce. Stir in the lemon zest and juice, Italian seasoning, salt and pepper. Let simmer for about 5 minutes or until slightly thickens, stirring occasionally. Stir in the chicken and cooked quinoa. Taste and adjust seasoning. Transfer to the prepared baking dish and spread evenly.

In a small bowl, combine the cookie crumbs, melted dairy-free butter, and nutritional yeast. Sprinkle evenly over the casserole. Bake for 20 – 25 minutes or until heated through, and the topping is golden and crispy. Let it sit for 5 minutes before serving. Garnish with parsley if desired.