Turkey Sausage Stuffed Zucchini
This turkey sausage stuffed zucchini is one of my favorite dishes right now. As September approaches I am starting to transition more to the fall feels, so this dish feels like the best of both worlds. The super fresh zucchini keeps the summer vibe alive, but it is paired with the warm sausage spices, grains and dried cranberries that provide a little hint of the upcoming season. Feel free to omit the cranberries if you are not into that fruit & meat scene, but they do add a little something-something to this yummy dish!
Turkey Sausage Stuffed Zucchini
Ingredients
- 5 zucchini
- 1 lb turkey sausage
- 1 cup diced celery
- 1 cup diced carrots
- 1 small sweet onion, diced
- 1 tsp minced garlic
- 1 minced jalapeno optional
- ½ cup quinoa
- ½ cup brown rice
- 1 cup chicken broth
- ½ cup dried cranberries
- shredded mozzarella cheese for topping
Instructions
- Preheat oven to 400°F
- Slice zucchini in half and scrape out middle
- Lay zucchini boats in baking pan then set aside
- Cook quinoa and rice with 2 cups of water in a rice cooker or over the stove
- Cook onions in olive oil until soft then add garlic
- When garlic is aromatic, add veggies
- Add sausage and crumble, cooking until browned
- When rice and quinoa are cooked, add to sausage mixture with chicken broth and dried cranberries
- Let broth reduce then remove from heat
- Scoop mixture into zucchini boats and bake uncovered for 30 minutes, adding cheese for the last 5 minutes of baking
