Zucchini Boats Casserole with Italian Sausage and Quinoa Recipe

Two Healthy Kitchens Get Recipe

This Stuffed Zucchini Boats Casserole is such easy, healthy comfort food!

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

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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

2.

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

Sprinkle Italian cheese blend on top of the sausage (it's ok if a bit of it falls onto the quinoa mixture, but you're trying to get most of it piled on top of the sausage).

Tip

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

Swipe up for full recipe!

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