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Sausage-&-Quinoa-Stuffed Zucchini

  • 40 m
  • 40 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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