Sausage-&-Quinoa-Stuffed Zucchini

Sausage-&-Quinoa-Stuffed Zucchini

8 Reviews
From: EatingWell Magazine, July/August 2014

In this stuffed zucchini recipe, turkey sausage and tomato are mixed with quinoa before filling the zucchini boats. Fresh marjoram lends floral notes to the quinoa-stuffing recipe, but any fresh herb will work.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 3 links sweet or hot turkey sausage, casings removed
  • 1 small onion, chopped
  • ½ cup quinoa
  • 1 cup water
  • 1 cup quartered grape or cherry tomatoes
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
  • 4 medium zucchini
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • ⅓ cup finely shredded Parmesan cheese


  • Active

  • Ready In

  1. Heat oil in a large saucepan over medium-high heat. Add sausage and onion and cook, breaking the sausage into small pieces, until no longer pink, about 5 minutes. Add quinoa and water and bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Remove from heat and stir in tomatoes and marjoram.
  2. Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a ¼-inch shell. (Discard the pulp.) Place the zucchini in a microwave-safe dish and sprinkle with pepper and salt. Cover and microwave on High until tender-crisp, 3 to 4 minutes. Uncover.
  3. Position rack in upper third of oven; preheat broiler to high.
  4. Transfer zucchini to a broiler-safe pan (or pans). Fill with the quinoa mixture and sprinkle with cheese. Broil on the upper rack until the cheese is melted, about 2 minutes.

Nutrition information

  • Serving size: 2 zucchini halves
  • Per serving: 293 calories; 13 g fat(3 g sat); 4 g fiber; 23 g carbohydrates; 22 g protein; 97 mcg folate; 58 mg cholesterol; 7 g sugars; 0 g added sugars; 806 IU vitamin A; 41 mg vitamin C; 150 mg calcium; 3 mg iron; 626 mg sodium; 911 mg potassium
  • Nutrition Bonus: Vitamin C (68% daily value), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 vegetable, 2½ lean meat, ½ fat

Reviews 8

October 04, 2018
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By: Carla Benedict
I used hot Italian turkey sausage. It gave a nice "kick" to the dish.
January 07, 2018
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By: Cranky Frankie
September 15, 2017
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By: Marion
I used turkey breakfast sausage and put some shredded cheddar cheese in the bottom of each zucchini. I used basil and oregano from my herb garden. After broiling I added more sliced fresh basil. My zucchini was pretty large (about 10inches),, so I only used one and halved the recipe. My husband, who is not a zucchini fan, said this was a keeper and he was full after dinner. A real winner!
May 28, 2015
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By: EatingWell User
Whole family loved Used cooked orzo instead of quinoa, used ground beef sausage instead of link turkey sausage. Didn't add tomatoes or marjoram. Sauted onion in the pan after sausage set to drain, then added chopped fresh swiss chard, adding water as needed to keep all from drying out. Everyone in the family ate it - big win! Pros: flavorful
January 23, 2015
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By: EatingWell User
Excellent! I had purchased a large bag of quinoa and had been looking for different ways to use it. This recipe is so delicious that I made it for friends. Everyone thorough enjoyed it and even asked for the recipe. I always make a new recipe as written and then make my own changes later, if necessary. I might try a different cheese on top next time, but otherwise loved it as is. This filling would also make delicious stuffed peppers. Peg, Mesa, AZ
September 09, 2014
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By: EatingWell User
Delicious Surprise! This is my first time (no kidding here) to try zucchini. This dish definitely didn't disappoint. I didn't have tomatoes on hand, so I opted those out. I used dill and rosemary for the herbs and they were delish!
August 05, 2014
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By: EatingWell User
Delicious! This was so good, and didn't take too long to make. I don't have a microwave, so I just baked the zucchini in the oven at 375 for about 20 minutes or so. I also added some shredded cheddar cheese on top of the Parmesan. Will definitely make again, my family ate it up!
June 23, 2014
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By: EatingWell User
Simple and Great Flavor I made this with pork sausage and used fresh oregano. It was delicious and very easy to make. Pros: Easy, and great flavor from a few ingredients. Cons: None
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