What to do with Summers End Zucchini & Tomatoes?

In the Kitchen with Dave & Mary

I look forward to reading Eating Well magazine every month. On average, we make a minimum of four recipes a month that become “keepers.”

The following recipe for Sausage & Onion Stuffed Zucchini is from the July/August 2014 issue. What an incredible way to use the last of the zucchini and grape or cherry tomatoes from the garden. We used Sun Gold tomatoes, and quartering those beauties with my Wusthof Super Slicer was so easy!

Serve with a kale salad with cucumber, avocado and carrot slices tossed with a white balsamic vinegar. The one we used was aged 17 years, which adds a bright mellow flavor. This recipe is definitely a “keeper!”

Bon Appétit!

Sausage & Onion Stuffed Zucchini

1 T .......... EVO
3 links .... sweet or hot turkey sausage, casing removed
1 ............. small onion, chopped
½ Cup..... Quinoa
1 Cup ..... Water
1 C ......... Quartered grape or cherry tomatoes
1 T .......... Freshly chopped marjoram (or 1 tsp dried)
4 ............. medium zucchini
¼ ............ tsp freshly ground pepper
1/8 .......... tsp salt (we use Himalayan sea salt)
1/3 C ...... Finely shredded Parmesan Cheese 

1. Heat oil in a large sauce pan over medium heat. Add sausage and onion and cook, breaking the sausage up into small pieces, until no longer pink—about 5 minutes. Add quinoa and water and bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the water is absorbed and the quinoa is tender, 15-20 minutes. Remove from heat and stir in tomatoes and marjoram.

1. Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a ¼” shell. Discard the pulp. Place the zucchini in a microwave safe dish that will also work under the broiler, and sprinkle with salt and pepper. Cover and microwave on high until tender crisp—3-4 minutes.

1. Position rack in the upper third of oven and preheat broiler to high.

1. Fill the zucchini with the quinoa mixture and sprinkle with cheese. Broil on the upper rack until cheese is melted, about 2 minutes.

P.S. I still cook for 4 people, even though it’s just the two of us at home, because Dave loves a hot lunch of leftovers. He just informed me that this makes a great lunch reheated the next day. Again, a “keeper!”

Thanks to Eating Well Magazine for this great recipe! To see the original, please click the picture above!

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