With our over-abundance of zucchini I figured I needed to make a dish that starred – you guessed it - zucchini! We’ve already given a number of zucchini’s away to friends and family and we still can’t keep up. If you would like one, please let us know.
For dinner we made Sausage and Quinoa Stuffed Zucchini on the BBQ. You could do this same recipe in the oven, but since it was 32 degrees with the humidity I opted to not heat my house up even more by using my oven.
I started off with a rather large zucchini from my garden. I sliced it in half lengthwise and then Al scooped the seeds out to make a little boat. Set the zucchini aside until the stuffing is prepared.
For the sausage – we used pork sausage from Barrie’s Farm so it comes in a coil, but if you were using store bought I would suggest 4 sausages, or about 8 Vegan patties. We cooked the sausage on the BBQ first and when they cooled, we cut and crumbled up the sausage into little pieces then set aside.
Cook quinoa to package directions and set aside.
1 large or 2 small zucchini
1 sausage coil
½ cup of cooked quinoa
1 tbsp. oil
½ onion diced
1 – 2 cloves of garlic minced
1 red or orange pepper diced
1 tbsp. each italiano seasoning and garlic seasoning
½ cup peperjack daiya cheese (or whichever kind of cheese you prefer)
Heat 1 tbsp. oil in a medium fry pan.
Add onion and garlic cook until translucent, about 2 -3 minutes
Add diced pepper and cook for 2 – 3 minutes more
Remove from heat and add crumbled sausage and cooked quinoa
Fill zucchini boats with the stuffing mixture and place on a cookie sheet that you don’t mind putting on the BBQ.
We preheated the BBQ to 400 degrees, shut off the middle burner, placed the cookie sheet in the middle of the BBQ and then closed the lid. Cook for 30 minutes or until the desired tenderness of zucchini is reached. We found after 30 minutes the zucchini was soft, but there was still some crunch to it, which we liked!
If you don’t have a three burner BBQ I suggest turning off one side and then rotating the zucchini halfway through cooking.
Top the zucchini with ½ cup peperjack daiya cheese and then close the lid again for about 5 mins to let the cheese melt.
Serve as one long boat like Al did…
Or cut in half so that it fits on your plate like a normal person.