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GRILLED QUINOA AND SAUSAGE STUFFED ZUCCHINI BOATS
Active Time : 30 Minutes Total Time : 40 Minutes Serves : 8INGREDIENTS
- 1/2 cup white quinoa
- 4 zucchini cut lengthwise in half
- 1 pound Italian pork sausage casings removed if needed
- 1 small onion chopped
- 1 8 ounce package shredded mozzarella cheese
- 1/2 cup oil-packed sun-dried tomatoes, drained, finely chopped
- 1/2 cup panko bread crumbs
- 2 tablespoons Juice of 1 lemon
- 1 1/2 tablespoons fresh oregano, chopped
- 2 teaspoons lemon zest
- 1 tablespoon Culinary Circle Extra Virgin Olive Oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
DIRECTIONS
In a fine, mesh strainer, thoroughly rinse quinoa with cold water and drain. Prepare quinoa as label directs.
Scoop out the inside portion of each zucchini half, leaving about a half inch wall. Coarsely chop zucchini pulp.
In large skillet, cook sausage, onion and reserved zucchini pulp over medium high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon.
Remove from heat and stir in 1 cup cheese, sun dried tomatoes, breadcrumbs, lemon juice, oregano, lemon zest and quinoa.
Brush all sides of zucchini with oil and evenly sprinkle with salt and pepper.
Place zucchini, cut side down, on the hot grill rack. Cover and cook 3 minutes or until grill marks appear and edges begin to brown.
Turn zucchini and grill 1 minute longer or until lightly browned but still firm. Transfer, cut side up, to rimmed baking pan.
Evenly fill zucchini with sausage mixture and sprinkle with remaining 1 cup cheese.
Place zucchini, filling side up, on hot grill rack. Cover and cook 5 minutes or until zucchini is just tender and cheese is melted and beginning to brown.