Stuffed Zucchini With Italian Sausage and Quinoa

This Stuffed Zucchini Boats Casserole is so easy! You don’t even have to pre-cook the quinoa – just mix up the yummy quinoa base right in your baking dish.

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

- chicken broth - tomatoes - quinoa - zucchini - oregano - garlic powder - salt

In an ungreased 9x13 baking pan, combine broth, tomatoes with their juice, uncooked quinoa, basil, oregano, garlic powder, and salt. Stir until thoroughly combined.

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Trim off both ends of zucchini, and cut zucchini 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.

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

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Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking, uncovered, for about 25 minutes more.

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

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Swipe up for full recipe!

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