Stuffed Zucchini Boat Casserole
Stuffed Zucchini Boat Casserole
If you grow summer squash, you are probably bombarded this time of year. It makes sense why there are tons of squash recipes out there. If you don’t personally grow summer squash, get to your local farmer’s market and take some home. This dish is simple and delicious! Everything goes in the pan without any precooking. I personally prefer to cut the zucchini into pieces rather than leaving them as “boats”, use pork sausage instead of turkey, and cut the liquids back by draining the tomatoes. Enjoy!
Ingredients
1 1/2 cups fat-free, reduced-sodium chicken broth
1 (14.5-ounce) can petite diced tomatoes, undrained
1 cup uncooked quinoa
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
4 zucchini, each approximately 6-8 inches in length, about 2 pounds total
8 ounces sweet Italian turkey sausage (bulk, or links with casings removed)
1/2 cup reduced-fat shredded Italian cheese blend
1/4 cup grated parmesan cheese
Instructions
Preheat the oven to 400°F.
In an ungreased 9x13 baking pan, combine broth, tomatoes with their juice, uncooked quinoa, basil, oregano, garlic powder, and salt. Stir until thoroughly combined.
Trim off both ends of each zucchini, and cut each zucchini in half lengthwise. Top each zucchini half with a thin layer of the sausage, pressing a bit of sausage all along each piece of zucchini. Lay each sausage-topped zucchini half, cut side up, in the baking dish, lined up side-by-side.
Sprinkle Italian cheese blend on top of the sausage (it's ok if a bit of it falls down onto the quinoa mixture, but you're trying to get most of it piled on top of the sausage). Sprinkle the parmesan cheese over the entire casserole.
Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking, uncovered, for about 25 minutes more, until quinoa is cooked through and cheese is golden brown.
https://twohealthykitchens.com/stuffed-zucchini-boats-casserole-italian-sausage-quinoa/