Pesto Zucchini Boats

This simple stuffed zucchini recipe is the perfect meal in the summertime!

I love stuffed zucchini (and peppers) and wish I could have the more often. BUT every time I put it on the menu because our store has had zucchini, it ends up being gone and I have to quickly find an alternative. It really bums me out. Zucchini is my favorite vegetable and I would eat it literally all year round. It's just so fantastic. The original recipe did not contain any meat, but I have a bunch of complainers in the house if a meal doesn't have meat. So I opted to add sausage because I felt it would pair with pesto better than another meat.

(Print)
What you need:

• 6 to 8 medium to large zucchini
• 1 cup quinoa
• 1 lb. Italian sausage
• Pesto
• 2 to 4 oz. cream cheese
• Shredded mozzarella cheese 
• Dried basil

Directions:

1. Using a spoon or melon baller, scoop out the inside. Place on a baking sheet lined with aluminum foil. Sprinkle with salt and pepper.
2. Bake in a preheated 325 degree oven for about 25 minutes.
3. Meanwhile, make quinoa according to package directions.
4. Brown and crumble sausage in a skillet; drain, if needed.
5. When quinoa is cooked, add pesto, cream cheese, and sausage. Stir to mix.
6. Fill zucchini shells with quinoa mixture. Then top with mozzarella cheese and sprinkle with basil.
7. Place back into the oven for about 5 more minutes until cheese melts.

Recipe from A Beautiful Little Adventure

I really love meals with few ingredients OR recipes made in one skillet or one pan, like this One Pan Crispy Garlic Parmesan Chicken with Veggies recipe. Bonus: it has zucchini in it! How about zucchini for Taco Tuesday?! I love these Taco Stuffed Zucchini Boats from Skinny Taste. They are wonderful.

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