So many of us are busy and don’t really have the time to spend a lot of time in the kitchen. We want to make sure we feed our family a healthy meal though, so what do we do?
This quinoa and sausage stuffed zucchini meal will not take you a lot of time in the kitchen and will please every family member. As a Mom, I like knowing my family is getting a good source of vegetables and protein in every mouthful. This dish will give you that.
Quinoa is a great source of protein and many healthy vitamins. I remember many years ago seeing this grain at a health food store and wondering what to do with it. My daughter was a vegetarian and I was concerned about her protein intake, so I decided to give it a try. The only thing I knew to do with it was to cook it and add a little butter and salt and pepper.
We loved it’s nutty flavor and enjoyed finding other recipes we could add it to. I have substituted it for rice in a few of our favorite dishes. My daughter, who now lives on her own, will cook up a big pot and add vegetables and tofu to the quinoa for a one pot dish.
Quinoa and Sausage Stuffed Zucchini
- 1/2 pound itallian sausage
- 1/4 cup dry quinoa cooked according to directions on package
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 celery ribs chopped
- 1 medium onion chopped
- 3 or 4 mushrooms chopped
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 cup dried cranberries
- 2 large zucchini
- Parmesan cheese for sprinkling if desired
- 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.
After stuffing the zucchini nice and full, I had some of the mixture left over. I put it in a container and heated it up for lunch the next day. It was delicious without the zucchini.
I hope this recipe helps you put a great tasting, healthy recipe on the table for your family. I am sure they will love it.