Stuffed Zucchini Boats Casserole with Quinoa and Italian Sausage

Two Healthy Kitchens Get Recipe

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A sprinkling of Italian cheeses, and dinner’s in the oven in no time! Even better – you can prep it almost entirely ahead!

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• chicken broth • tomatoes • quinoa • basil • oregano • garlic powder • salt

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1.

Preheat oven to 400°F. In an ungreased 9x13 baking pan, combine broth, tomatoes with their juice, uncooked quinoa, basil, oregano, garlic powder, and salt. Stir until thoroughly combined. Get Recipe

Trim off both ends of each zucchini, and cut each in half lengthwise. Top each zucchini half with a thin layer of the uncooked sausage, pressing a bit of sausage all along each piece of zucchini.

Sprinkle Italian cheese blend on top of the sausage. Sprinkle the parmesan cheese over the entire casserole.

You can completely assemble this casserole earlier in the day, then cover and refrigerate it until you're ready to bake it at dinnertime.

Swipe up for full recipe!

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