Quinoa & Sausage Zucchini Boats

The flavour profile on these is not unlike a stuffed pepper I made 4 (?!?!) years ago that I really liked. I would link to that blog post, but my blogging was atrocious back then and I will have to update. These were really delicious. They've got a little kick to them because of the hot Italian sausage and were super easy to make. I was inspired for them by seeing another recipe for zuchinni boats that I had none of the ingredients for, but I had a bunch of stuff in my fridge I needed to use. Happy cooking!

Quinoa & Sausage Zucchini Boats
Serves 2-4

Ingredients:
2 zuchinni
1/2 cup (dry) quinoa
1 cup chicken broth
2 spicy Italian sausage
1/2 onion or 1 full small onion, diced small
1-2 tomatoes (depends on size), diced
2 garlic cloves, finely chopped
s & p
1/2 cup freshly grated parmesan cheese (split)
1/4 cup panko bread crumbs
olive oil

Preheat the oven to 425. Cut each zuchinni in half length wise. Using a spoon (easier with a grapefruit spoon that has the sharp edges, but will work with a regular spoon) scoop out the insides of the zucchini making sure not to go all the way to the bottom or sides. Put the insides of the zuchinni to the side and save for later. Put the zucchini boats in a baking dish, set aside.  Make quinoa as per package directions (mine were 1/2 cup dry quinoa into 1 cup of  boiling chicken broth - reduce heat to medium and cook for 12-15 minutes or until the broth has been evaporated). While the quinoa is cooking, in a pan over medium heat with a splash of olive oil begin to cook sausage. I removed it from its casing and as it cooked broke it down into small pieces. After the sausage has begin to brown, add in the diced onion. When the onions begin to soften and become translucent, add the tomato and zuchinni insides. The zucchini insides and the tomato may make it seem a little watery, so I cooked it for a while to soak up some of the liquid. Add in chopped garlic. Cook for another minute or two. Once the quinoa is done, add to the sausage-vegetable mixture and mix. Turn off heat. Add in 1/4 cup of parmesan. Season with a pinch of salt and pepper. Carefully add the mixture to the zuchinni boats. In a bowl, mix breadcrumbs and the remaining parmesan together. Sprinkle over the top of each zuchinni boat. Drizzle the top of each out lightly with olive oil. Cook for 20 minutes or until golden brown on the top.