Categories: bestworst

Sausage and Quinoa Stuffed Zucchini

This recipe is a delicious zucchini stuffed with sausage and quinoa. This meal is light, completely gluten-free and low-calorie.

Nutritional values (per serving)

  • Calories: 293
  • Protein: 22 g
  • Fat: 13 g
  • Carbohydrates: 23 g
  • Sodium: 626 mg
  • Potassium: 911 mg
  • Cholesterol: 58 mg
  • Calcium: 150 mg
  • Iron: 3 mg
  • Vitamin A: 41 mg
  • Vitamin C: 806 international units
  • Servings: 4
  • Preparation: 40 minutes
  • Cooking: 40 minutes
  • Total time: 1 hour 20 minutes


  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, chopped
  • 1/2 cup quinoa
  • 1 cup water
  • 1 cup cherry tomatoes, each tomato chopped in 4
  • 1 tablespoon finely chopped fresh marjoram, or 1 teaspoon dried
  • 4 medium-size zucchinis
  • 1/2 teaspoon freshly-ground pepper
  • 1/8 teaspoon salt
  • 1/3 cup parmesan
  • 3 sweet or spicy turkey sausages


  • Heat the oil in a large pan over medium-high heat then add the sausage and onions and turn, chopping the sausage with a spoon as they cook. Cook for about 5 minutes until the sausage are no longer pink. Add the quinoa and water and bring to a boil, then lower the heat, cover and cook, stirring once or twice in the process until the water is absorbed and the quinoa is tender. This takes about 15-20 minutes. Turn off the heat and add the tomatoes and marjoram.
  • In the meantime, chop each zucchini in half from top to bottom, removing a thin slice from the bottom so the zucchini can sit pulp-up. Remove pulp and leave a 1/2 cm thick shell. Put the zucchini halves in a microwave-safe dish and season with salt and pepper. Cover the dish and put in a microwave for 3-4 minutes.
  • Put the oven tray in the upper third of the oven and heat to maximum.
  • Move the zucchini to a baking dish. Stuff with the quinoa mix and sprinkle cheese on top. Bake for 2 minutes until the cheese is completely melted.


Published by