Sausage Quinoa 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.

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.

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!