These Sausage, Quinoa & Rice Stuffed Zucchini Boats are a fresh, satisfying way to bring bold flavor and wholesome ingredients to the table. Made with Coleman All Natural Meats Mild Sweet Italian Ground Pork Sausage, each zucchini boat is filled with a savory blend of tender sausage, hearty quinoa and rice, sweet peppers, onions, and sun-dried tomatoes, all finished with bright lemon juice, fresh parsley, and plenty of Parmesan cheese.
Servings
4
Prep Time
5 min
Cook Time
35 min
Ingredients
½ cup quinoa
3 zucchinis, halved lengthwise and cored (reserve the insides)
1 pound Coleman All Natural Meats Mild Sweet Italian Ground Pork Sausage
Prepare the quinoa according to package instructions. For a faster, convenient option, you
may use a quinoa and rice blend microwavable pouch, ready in just 90 seconds.
2
Using a small spoon, scoop out the inside of each zucchini half, leaving about a ½-inch
border to create sturdy “boats.” Coarsely chop the reserved zucchini pulp and set aside.
3
Brush all sides of the zucchini with oil and evenly season with salt and pepper. Place the
zucchini cut side down on a hot grill pan. Cook for about 3 minutes, or until grill marks
appear and the edges begin to brown. Flip and grill for 1 additional minute, until lightly
browned but still firm. Remove from heat and set aside.
4
In a large skillet, heat about 1 tablespoon of olive oil over medium heat. Once hot, add
the chopped onion, sweet pepper, and sun-dried tomatoes. Sauté until softened.
5
Add the sausage and the reserved zucchini pulp to the skillet. Cook until the sausage is
browned and fully cooked through.
6
Stir in the lemon juice, breadcrumbs, and cooked quinoa (or quinoa and rice blend). Mix
in the remaining 1 cup of the Parmesan cheese, then fold in the parsley.
7
Evenly fill each zucchini boat with the sausage mixture. Sprinkle the remaining 1 cup of
Parmesan cheese over the tops.
8
Bake at 425°F for 30 minutes, or until the zucchini is tender and the cheese is melted and
beginning to brown.
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