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.
Add quinoa and water and bring to a boil.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
