{"id":1379,"date":"2018-06-12T12:45:27","date_gmt":"2018-06-12T12:45:27","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1379"},"modified":"2018-06-12T12:45:27","modified_gmt":"2018-06-12T12:45:27","slug":"grilled-quinoa-sausage-zucchini-boats","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/grilled-quinoa-sausage-zucchini-boats\/","title":{"rendered":"Grilled Quinoa & Sausage Zucchini Boats"},"content":{"rendered":"

\"Grilled\"download\"\"Email<\/a>
\nGrilled Quinoa & Sausage Zucchini Boats<\/span><\/p>\n

Prep: 30 minutes
\nGrill: 10 minutes \u2022 Serves: 8<\/span> <\/p>\n

\n1\/2<\/span>cup quinoa
\n4\t<\/span>zucchini (about 3 pounds), stems trimmed and cut lengthwise in half
\n1\t<\/span>pound Italian sausage, casings removed if necessary
\n1\t<\/span>small onion, chopped
\n1\t<\/span>package (8 ounces) finely shredded mozzarella cheese (2 cups)
\n1\/2<\/span>cup julienne cut sun-dried tomatoes with Italian herbs, drained
\n1\/2<\/span>cup panko breadcrumbs
\n2\t<\/span>tablespoons fresh lemon juice
\n1-1\/2<\/span>tablespoons chopped fresh oregano leaves
\n2\t<\/span>teaspoons lemon zest
\n1\t<\/span>tablespoon extra virgin olive oil
\n1\/2<\/span>teaspoon salt
\n1\/2<\/span>teaspoon ground black pepper <\/p>\n<\/div>\n

1.<\/span>In fine-mesh strainer, thoroughly rinse quinoa with cold water; drain. Prepare quinoa as label directs. With small spoon, leaving about 1\/2-inch wall, scoop out inside portion of each zucchini half; coarsely chop zucchini pulp.
\n<\/span><\/p>\n

2.<\/span>Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, cook sausage, onion and reserved zucchini pulp over medium-high heat 5 minutes or until sausage is no longer pink, breaking up sausage with side of spoon. Remove from heat; stir in 1 cup cheese, sun-dried tomatoes, breadcumbs, lemon juice, oregano, lemon zest and quinoa.
\n<\/span><\/p>\n

3.<\/span>Brush all sides of zucchini with oil; evenly sprinkle with salt and pepper. Place zucchini, cut side down, on hot grill rack; cover and cook 3 minutes or until grill marks appear and edges begin to brown. Turn zucchini and grill 1 minute longer or until lightly browned but still firm; transfer, cut side up, to rimmed baking pan.
\n<\/span><\/p>\n

4.<\/span>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 just tender and cheese is melted and begins to brown.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n304 Calories, 18g Fat (7g Saturated), 39mg Cholesterol,
\n578mg Sodium, 21g Carbohydrates, 3g Fiber, 16g Protein
\n<\/span><\/p>\n

Dietitian\u2019s tip:<\/span>
\n> Use lean ground turkey in place of Italian sausage to cut down on fat, saturated fat, cholesterol and sodium.<\/p>\n","protected":false},"excerpt":{"rendered":"

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