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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.

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

2 zucchini halves
293 calories; protein 21.6g; carbohydrates 23.2g; dietary fiber 4g; sugars 6.9g; fat 13g; saturated fat 3.4g; cholesterol 58mg; vitamin a iu 805.9IU; vitamin c 41.1mg; folate 96.8mcg; calcium 149.7mg; iron 2.8mg; magnesium 99.1mg; potassium 911.4mg; sodium 626.3mg; thiamin 0.2mg.

1 starch, 2 vegetable, 2 1/2 lean meat, 1/2 fat