Tag Archives: Zucchini Boats

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

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

Instructions:

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

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

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

Instructions:

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

three grilled and stuffed zucchini boats on a white plate

Grilled Zucchini Boats

Three grilled and stuffed zucchini boats on a white plate

These grilled zucchini boats are the perfect vessel for your quinoa and sausage medley. Set sail and explore new and healthy flavors!

Click here for the recipe video.

Ingredients:

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

Instructions:

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