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Sausage and Quinoa Stuffed Zucchini
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 huge zucchini or 3-4 normal ones
  • 1 tablesoon olive oil
  • 3 links turkey Italian sausage, casing removed
  • 1/2 Vidalia onion, diced
  • 2 cloves garlic, minced
  • 3/4 cup fresh tomatoes, chopped
  • handful of fresh basil, chopped
  • a few springs of fresh thyme and oregano (optional)
  • 1/2 cup dry quinoa, prepared
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup grated Romano cheese plus more for topping
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut a slice off the side of the zucchini to create a large boat. Scoop out the inside of the squash leaving a shell and bake the shell in the preheated oven for 20 minutes.
  3. Dice up some of the scooped out zucchini to use in the filling. Only use the parts that aren't too seedy.
  4. While the zucchini bakes, brown the turkey sausage in olive oil over medium heat, breaking it up into small pieces as it cooks.
  5. Add the onions, garlic, tomatoes, and diced excess zucchini, and cook until softened (about 5-10 minutes).
  6. Add the spices, quinoa, and broth and cook for a few more minutes.
  7. Remove from heat and mix in the Romano cheese and salt and pepper to taste.
  8. Removes the shell(s) from the oven and stuff them all as full as possible with the sausage mixture.
  9. Sprinkle with Romano cheese and return to oven to bake for at least another 20 minutes or longer depending on the thickness of the zucchini boats.
Recipe by Tastefully Julie at http://tastefullyjulie.com/sausage-and-quinoa-stuffed-zucchini/