Sausage and Quinoa Stuffed Zucchini

This recipe is from Eating Well magazine as a start.  As usual, I made a few changes based on what I had on hand.    We had a lot of the filling leftover.  Very filling, and besides the sausage, it's not all that bad for you, especially if you don't use all the mix!

Sausage and Quinoa Stuffed Zucchini

3 links sweet sausage, casings removed
1/2 c. quinoa
1 small onion chopped (I didn't have this so I added 1/2 a diced red pepper instead)
1 c. water
3/4 c. quartered grape or cherry tomatoes
1 t. marjoram
4 medium zucchini
salt
pepper
Parmesan cheese

Sausage and Quinoa Stuffed Zucchini

Fry and crumble up the sausage (and onion, if you use it) in a saucepan over med-high heat for about 5 minutes or so until it is no longer pink.  Add the quinoa and water and bring it to a boil, then reduce to a simmer, cover and cook, until the quinoa is tender and water is absorbed --- about 15-20 minutes, stirring once or twice.  Add the tomatoes and marjoram.

Meanwhile, cut zucchini in half lengthwise.  Scoop out the pulp in the middle making a deep well.  Discard the pulp. 

Place the zucchini in a microwave safe dish, sprinkle with salt and pepper, and cook for 3 minutes or so until tender-crisp. 

Fill the zucchini with the sausage quinoa mix.

Preheat your oven on broil and put the zucchini in a pan that is broiler-safe.  Sprinkle with the parm cheese.  Broil until the cheese is melted.

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c = cup
t = teaspoon