From EatingWell: 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.
- 1 tablespoon extra-virgin olive oil
- 3 links sweet or hot turkey sausage, casings removed
- 1 small onion, chopped
- 1/2 cup quinoa
- 1 cup water
- 1 cup quartered grape or cherry tomatoes
- 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
- 4 medium zucchini
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 1/3 cup finely shredded Parmesan cheese
- 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.
Per serving: 293 calories; 13 g fat (3 g sat, 6 g mono); 58 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 7 g total sugars; 22 g protein; 4 g fiber; 626 mg sodium; 911 mg potassium.
Nutrition Bonus: Vitamin C (68% daily value), Potassium (26% dv), Magnesium & Zinc (25% dv), Folate (24% dv), Vitamin B12 (17% dv), Vitamin A & Iron (16% dv), Calcium (15% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 2 vegetable, 2 1/2 lean meat, 1/2 fat
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- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Main Ingredient
- July/August 2014