Go Back
Quinoa and Sausage Stuffed Zucchini. Quick and easy and full of goodness

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.
Course Dinner


  • 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.