These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!
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½ cup quinoa
4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half
1 pound Italian sausage, casings removed if necessary
1 small onion, chopped
1 package (8 ounces) finely shredded mozzarella cheese (2 cups)
½ cup julienne cut sun-dried tomatoes with Italian herbs, drained
½ cup panko breadcrumbs
2 tablespoons fresh lemon juice
1½ tablespoons chopped fresh oregano leaves
2 teaspoons lemon zest
1 tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon ground black pepper
In fine -mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about ½-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.
Prepare outdoor grill (or indoor grill pan for desired markings) for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.
Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack (or grill pan); cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.
Evenly fill zucchini with sausage mixture; sprinkle with remaining 1 cup cheese. Place zucchini, filling side up, on hot grill rack (or grill pan); cover and cook 5 minutes or until zucchini is just tender and cheese is melted and begins to brown.
Approximate nutritional values per serving: 304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol, 578mg Sodium, 20g Carbohydrates, 3g Fiber, 5g Sugars, 1g Added Sugars, 16g Protein