Sausage, Quinoa & Rice Stuffed Zucchini Boats

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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
  • 1 small onion, chopped
  • 1 large sweet pepper, chopped
  • 2 cups Parmesan cheese, divided
  • ½ cup julienne-cut sun-dried tomatoes
  • ½ cup panko breadcrumbs
  • 2 tablespoons fresh lemon juice
  • ⅓ cup fresh parsley, chopped
  • Salt and pepper, to taste

INSTRUCTIONS

  1. 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.

Find this recipe at:

https://colemannatural.com/kitchen/sausage-quinoa-rice-stuffed-zucchini-boats/