{hu·mon·gous}
(h)yo͞oˈmäNGɡəs,-ˈməNG-/
huge; enormous; extraordinarily large

Yup…that describes the two zucchini that have been (literally)  hanging out on our kitchen counter for a while now.  What to do…what to do…what to do with them; I think I have asked myself this almost every day for a week.  So, this is what I did.

Quinoa-Sausage Stuffed Zucchini

And they were sooo yummy!  They made a complete meal.  I think that this ‘stuffing’ mixture would work equally well in any number of ways: in portobello mushroom caps, in stuffed peppers, in acorn squash.  Anything else you can think of?  (I’d love to hear your suggestions in the comments below!)

Here’s the other thing about this recipe (besides fitting perfectly into our healthy but oh-so-yummy POV!) — really quick and so easy!   Enjoy!

ingredients:

1/2 cup quinoa
1 cup water
1 humongous (or 2 medium) zucchini
1/4 teaspoon (each) sea salt, freshly ground pepper
1/2 tablespoon extra virgin olive oil
12-16 ounces italian seasoned chicken sausage (sweet or hot)
1 small red onion, diced
2 tablespoons of minced garlic
1 teaspoon dried marjoram
1 cup halved grape or cherry tomatoes
4 tablespoons (or more) shredded mozzarella or Monterey Jack cheese
2 tablespoons freshly grated Asiago (or Parmesan) cheese

directions:

• get the quinoa going right away (cook according to package directions)
• cut the humongous zucchini in half lengthwise (if needed, cut a thin slice off the bottom to get them to sit firmly);  scoop out the pulp, leaving a 1/4″ shell
• put the zucchini boats on a microwave safe plate, season with s&p, and microwave on high for 3-4 minutes, ’til just tender.  place the zucchini onto a broiler-safe pan
• chop the scooped out zucchini into 1/2″-sized chunks; set aside
• heat the olive oil in a large saute pan over medium-high heat
• add the sausage, onion, and zucchini chunks; cook for about 5-6 minutes (’til there’s no pink left), breaking the sausage into bits as it cooks
• reduce heat to low; add the garlic stirring constantly for 1 minute
• toss in the tomatoes and marjoram; stir to combine and turn the heat off
• preheat the broiler of your oven and place a rack in the top position
• (when quinoa is done) combine with the sausage-veggie mixture
• scoop into the zucchini boats and sprinkle with the mozz or monterey jack
• place under broiler ’til the cheese is melted, 1-2 minutes
• plate and sprinkle the grated Asiago or Parm over top

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen