Sausage And Quinoa Stuffed Zucchini Recipes

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
• Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.

ITALIAN SAUSAGE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.

QUINOA AND SAUSAGE STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scrape seeds and flesh from the inside of the zucchini, leaving about 1/4 inch flesh next to the skin. Place the pulp in a bowl. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat.
• Brush the inside of the squash with butter. Place on a foil covered cookie sheet and cover with another sheet of foil.
• Bake at 350 for 15 minutes or until squash is tender.
• Cook quinoa according to directions. Set aside when done.
• Meanwhile, in a large skillet, cook the sausage, breaking it up as you go. Remove from pan when cooked.
• Saute celery, onion and mushroom in oil in the pan you used for the sausage, until tender. Stir in cranberries and cook until cranberries pop.
• Remove from the heat.
• Add the quinoa to the sausage mixture and mix well. Add the sage, thyme and salt and pepper. Add the zucchini pulp and stir well.
• Stuff the squash and place back in the oven for 5 - 10 minutes.
• Sprinkle with Parmesan cheese (if desired.

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.

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
• Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
• Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
• Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
• Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
• Garnish with fresh parsley and enjoy!

SAUSAGE AND QUINOA STUFFED SQUASH

Steps:

• Preheat oven to 350 degrees.
• Prepare Quinoa: Combine Quinoa and broth in 2 quart pan. Bring to boil over high heat, reduce to low, cover and cook for 10 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork. Make 2 cups cooked quinoa.
• Brown sausage: Whle the Quinoa cooks you can brown the sausage in a frying pan until well done and crumbled. Drain off grease. Remove sausage temporarily to a different container. Save the pan to cook the veggies.
• Prepare squash: For the squash, I chose Calabaza, abt 7" long. w/ a good width for scooping out. Slice each squash in half length-wise. Using a melon baller (or a spoon), scoop out the seeds and pulp from along the center and made a hole/channel to pile the stuffing into. Save about 1/2 cup of the scoops of squash pulp to go in the stuffing. Sprinkle the squash halves very lightly with the sea salt and set aside.
• Prepare stuffing: Cut the tomato, onions and celery and the 1/2 cup of scooped squash into small pieces. Saute veggies over medium-low heat in the same pan that you browned the sausage with a tiny bit of the grease that you drained off. Season with the Tony Cachere's and black pepper. When veggies are tender, add in the cooked Quinoa and browned spicy sausage. Mix and warm it over low heat. Add the shredded cheese and fold in until melted. Remove from heat.
• Stuff the squash: Fill the squash halves with spoonfuls of stuffing, trying to evenly divide amonst the squash. Press and shape to have a little dome of stuffing on each.
• Bake: Arrange squash in a baking dish that can accomodate. Sprinkle a little Tony Cachere's across the squash. Fill bottom of dish with 1/4 inch water. Cover dish with foil. Bake covered for 30 minutes. Remove foil and fork test the squash, a fork should go into thick part of squash easily. Switch oven to broil setting and place uncovered under the broiler for about 5 minutes.
• Serve.

STUFFED ZUCCHINI WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini.
• Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined.
• Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

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.