Grilled Quinoa and Sausage Zucchini

stuffed zucchini


  • 1/2 cup Quinoa
  • 4 zucchini
  • 1 lb Italian Sweet Sausage (remove casings)
  • 1 onion; chopped
  • 8 ounces of shredded Mozzarella Cheese
  • 1/2 cup of sun-dried tomatoes, drained and cut
  • 1 Tbsp. lemon juice
  • 1/2 cup Panko Crumbs
  • 1 Tbsp. oregano
  • 1 Tbsp. Extra- Virgin Olive Oil
  • 1/4 tsp. salt
  • 1/2 tsp. ground black pepper


  • In fine-mesh strainer, rinse quinoa in cold water; drain.  Prepare as per label.
  • Scoop out the middle of each zucchini half; chop the pulp and set aside.
  • Prepare grill for direct grilling over a medium-high heat.  In a large skillet, cook sausage (break up sausage while cooking), chopped zucchini pulp and onion for five minutes.
  • Remove the skillet from heat; stir in 1 cup cheese, sun-dried tomatoes, panko crumbs, lemon juice, oregano, lemon zest and cooked quinoa.
  • Brush the zucchini with oil and sprinkle with salt and pepper.  Place zucchini, on the cut side down, on hot grill rack; cover and cook 3 minutes.  Turn zucchini and grill 1 minute longer until edges begin to brown but still firm.
  • 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 tender,cheese is melted and begins to brown.

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