Sausage and Quinoa Zucchini Boats

Sausage Quinoa Zucchini Boats

With the wedding a little more than 3 months away, the weight loss drive has finally hit full swing. We’re severely cutting back carbs, drinking less (the sacrifice!), and eating out less. Don’t worry, though, the 4th of July will be here next week, and this blog will be chock full of recipes like bacon coffee jam, sous vide pastrami with pickled mustard seed, and a new dry rub baby back rib recipe. So, until then, we have dishes like these zucchini boats stuffed with cherry tomatoes, turkey sausage, and quinoa. Delicious and satisfying, while still being extremely healthy. You can even switch out the turkey sausage for soy chorizo, and make it entirely vegetarian.

Start by heating a large saucepan over medium-high heat. Add a little olive oil to the pan, and once it’s hot, add the sausage, onion, and garlic. Cook for about 5 minutes, until there’s no pink left, breaking the sausage into small pieces as you cook it.

Add the quinoa and water and bring to a boil. Reduce heat to a simmer. Cover and cook, stirring occasionally, until the water is absorbed and the quinoa is tender, about 15-20 minutes. Stir in the cherry tomatoes and marjoram.

SausageZucchiniBoats-3

Meanwhile, cut the zucchini in half legnthwise (and cut a thin slice off the bottom to get them to sit flat, though if your zucchini have a slight curve and you cut parallel to it, you don’t need to do this), then scoop out the pulp, leaving a 1/4 inch shell. You can discard the pulp, or try it in breakfast smoothies, scrambled eggs, salads, take your pick.

SausageZucchiniBoats-1

Place the zucchini on a microwave safe dish, sprinkle with salt and pepper, and microwave on high for 3 minutes, until tender-crisp.

SausageZucchiniBoats-2

Position a rack in the upper third of your oven and preheat the broiler to high. Then transfer the zucchini to a broiler-safe pan and fill with the quinoa mixture and sprinkle with cheese.

SausageZucchiniBoats-4

Broil on the upper rack of the oven until the cheese is melted, 1-2 minutes.

Sausage Quinoa Zucchini Boats

Sausage Quinoa Zucchini Boats
Print

Sausage and Quinoa Zucchini Boats

Recipe adapted from Eating Well
Course Entree
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 346 kcal
Author Cooking Madly

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 links sweet or hot turkey sausage casings removed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1/2 cup quinoa
  • 1 cup water
  • 1 cup grape or cherry tomatoes quartered
  • 1 tablespoon fresh marjoram minced, or 1 teaspoon dried
  • 4 zucchini
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon salt
  • 1/2 cup Parmesan cheese finely grated

Instructions

  1. Heat a large saucepan over medium-high heat. Add olive oil, then once the oil is hot, add the sausage, onion, and garlic. Cook for about 5 minutes, until there's no pink left, breaking the sausage into small pieces as you cook it.
  2. Add the quinoa and water and bring to a boil. Reduce heat to a simmer. Cover and cook, stirring occasionally, until the water is absorbed and the quinoa is tender, about 15-20 minutes. Stir in the cherry tomatoes and marjoram.
  3. Meanwhile, cut the zucchini in half legnthwise (and cut a thin slice off the bottom to get them to sit flat, though if your zucchini have a slight curve and you cut parallel to it, you don't need to do this), then scoop out the pulp, leaving a 1/4 inch shell. You can discard the pulp, or try it in breakfast smoothies, scrambled eggs, salads, take your pick.
  4. Place the zucchini on a microwave safe dish, sprinkle with salt and pepper, and microwave on high for 3 minutes, until tender-crisp.
  5. Position a rack in the upper third of your oven and preheat the broiler to high. Then transfer the zucchini to a broiler-safe pan and fill with the quinoa mixture and sprinkle with cheese.
  6. Broil on the upper rack of the oven until the cheese is melted, 1-2 minutes.
Nutrition Facts
Sausage and Quinoa Zucchini Boats
Amount Per Serving
Calories 346 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 72mg 24%
Sodium 946mg 39%
Potassium 995mg 28%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 7g
Protein 26g 52%
Vitamin A 14.7%
Vitamin C 58.5%
Calcium 22%
Iron 17.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

Comments on this entry are closed.

  • SallyBR June 26, 2014, 7:38 am

    I love this type of recipe, and your step of microwaving the “boats” before the final bake is perfect

    I’ve seen many recipes that use the raw squash, it never gets soft enough –

    great post!

    • Cooking Madly June 26, 2014, 7:51 am

      Thank you! I love EatingWell for healthy recipes, though they strangely forget the garlic in far too many recipes. Hmm. I wonder what other squash this would work well for?