Sausage and Quinoa Stuffed Zucchini Come stop by the Bergen County Farmer’s Market on Wednesday from 11:00am-2:00pm or your local market to buy the vegetables needed for this main course meal.
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 to 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, cooked sausage 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.
Makes 4 servings; Serving Size: two zucchini halves Per Serving (including dressing): 293 calories; 13 g fat (3 g saturated, 6 g monounsaturated); 23 g carbohydrates; 22 g protein