Grilled Quinoa & Sausage Zucchini Boats
Prep: 30 minutes
Grill: 10 minutes • Serves: 8
4 zucchini (about 3 pounds), stems trimmed and cut lengthwise in half
1 pound Italian sausage, casings removed if necessary
1 small onion, chopped
1 package (8 ounces) finely shredded mozzarella cheese (2 cups)
1/2cup julienne cut sun-dried tomatoes with Italian herbs, drained
1/2cup panko breadcrumbs
2 tablespoons fresh lemon juice
1-1/2tablespoons chopped fresh oregano leaves
2 teaspoons lemon zest
1 tablespoon extra virgin olive oil
1/2teaspoon salt
1/2teaspoon ground black pepper
1.In fine-mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about 1/2-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.
2.Prepare outdoor grill for direct grilling over medium-high heat. 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; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.
3.Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on 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.
4.Evenly fill zucchini with sausage mixture; 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 begins to brown.
Approximate nutritional values per serving:
304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol,
578mg Sodium, 21g Carbohydrates, 3g Fiber, 16g Protein
Dietitian’s tip:
> Use lean ground turkey in place of Italian sausage to cut down on fat, saturated fat, cholesterol and sodium.
