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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2014


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 1/4-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.

  • Position rack in upper third of oven; preheat broiler to high.

  • 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 Facts

293 calories; protein 21.6g 43% DV; carbohydrates 23.2g 8% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars 6.9g; fat 13g 20% DV; saturated fat 3.4g 17% DV; cholesterol 58mg 19% DV; vitamin a iu 805.9IU 16% DV; vitamin c 41.1mg 69% DV; folate 96.8mcg 24% DV; calcium 149.7mg 15% DV; iron 2.8mg 16% DV; magnesium 99.1mg 35% DV; potassium 911.4mg 26% DV; sodium 626.3mg 25% DV; thiamin 0.2mg 24% DV.

Reviews (8)

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8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I used hot Italian turkey sausage. It gave a nice "kick" to the dish. Read More
Rating: 3 stars
Rating: 5 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
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! Read More
Rating: 4 stars
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! Read More
Rating: 5 stars
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 Read More