Quinoa And Sausage Stuffed Zucchini Recipes

SAUSAGE AND QUINOA STUFFED ZUCCHINI

Steps:

• Heat oil in a large saucepan over medium high heat. Add sausage and onion and cook, breaking the sausage into small pieces, until no longer pink, about 5 minutes.
• Add quinoa and water and bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the water is absorbed and the quinoa is tender, 15 to 20 minutes.
• Remove from heat and stir in tomatoes and marjoram.
• Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 3/4 inch shell. Discard the pulp. Place the zucchini in a microwave-safe dish and sprinkle with salt and pepper. Cover and microwave on high until tender-crisp, 3 to 4 minutes. Uncover.
• Position rack in upper third of oven and preheat broiler to high.
• Transfer zucchini to a broiler safe pan or pans. Fill with the quinoa mixture and sprinkle with cheese. Broil on the upper rack until the cheese is melted, about 2 minutes.

SAUSAGE & QUINOA STUFFED ZUCCHINI RECIPE

Steps:

• Heat large skillet over medium heat. Preheat oven to 375 degrees.
• Cook sausage in skillet. Remove from pan and place on a paper towel lined plate. Wipe out skillet.
• Meanwhile, with a sharp knife, cut zucchini in half length-wise from stem to end. Using a spoon or melon baller, scoop out center flesh of zucchini leaving it hollow. Reserve ½ cup of the flesh and chop it into small pieces. (The rest of it is great for stir fries, juicing or smoothies.)
• Heat 1 tablespoon of olive oil in the skillet, then add the onion and chopped zucchini. Sautee for 3 minutes, then add the garlic and chopped sun-dried tomatoes. Continue cooking and stirring occasionally for 2 more minutes. Remove from heat and pour contents into a heat safe bowl.
• Add the cooked sausage crumbles and cooked quinoa to the bowl of cooked veggies. Add ½ teaspoon of salt and the chopped parsley. Gently fold in all ingredients until combined. Once mixture has cooled slightly, fold in 1 cup shredded Cabot cheese.
• Coat a baking pan (9 x 13 or two 9 x 9) with cooking oil or spray. Arrange hollowed zucchinis in a single layer. Generously scoop quinoa mixture into each zucchini filling till almost overflowing.
• Bake, in the center of oven, for 15 minutes. Remove from oven and turn on broiler. Sprinkle remaining ½ cup of shredded Cabot cheese on top of zucchinis. Broil for 2 minutes, watching carefully to not burn (it may take you slightly less than 2 minutes). Remove from oven and serve.

QUINOA STUFFED ZUCCHINI BOATS

Steps:

• In small saucepan, bring 1/2 cup (125 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Set aside.
• Preheat oven to 375°F (190°C).
• Slice zucchini in half lengthwise. Scoop seeds onto work surface. Roughly chop seeds. Measure out 1/3 cup (75 mL) of chopped zucchini seeds; discard remainder.
• In bowl, stir together measured zucchini seeds, cooled quinoa, tomatoes, green onions, feta, olive oil, garlic seasoning and egg white. Spoon mixture evenly into zucchini halves. Place in 8-inch square (2 L) glass baking dish. Add ½ cup (125 mL) water to bottom of dish. Bake uncovered) in centre of oven for 35 minutes or until zucchini is tender.

SAUSAGE STUFFED ZUCCHINI

Steps:

• In a greased casserole dish lay oiled zucchini cut side up.
• In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
• Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.
• Adjust seasoning to taste.
• Mound filling onto zucchini halves, top with cheese and pine nuts.
• Pour wine and stock in bottom of pan.
• Bake 30 minutes at 350°F.