Quinoa and Sausage Stuffed Zucchini

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

Cynthia L

Quinoa and Sausage Stuffed Zucchini is a quick and easy dinner your family will love. Full of protein and goodness. Make some for dinner tonight.

5 from 1 vote

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Course Dinner

Ingredients

  

• 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

Instructions

 

• 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.

Tried this recipe?Let us know how it was!

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.