These delicious zucchini boats are stuffed with sausage and fragrant curry flavour.
|1 Pkg||(300 g) Maple Leaf Prime® Naturally Turkey Sausage, diced into small pieces|
|6||small to medium green and yellow zucchini, sliced in half lengthwise and hollowed|
|1 1/2 cup||(375 mL) quinoa, cooked|
|1 tbsp||(15 mL) butter|
|1 tbsp||(15 mL) olive oil|
|1 tbsp||(15 mL) garlic, minced|
|1 1/2 tbsp||(22.5 mL) mild curry powder|
|1/2 tsp||(2.5 mL) cumin|
|1/2 cup||(125 mL) red pepper, small dice|
|1/2 cup||(125 mL) onion, small dice|
|1/2 cup||(125 mL) raisins|
|1/4 cup||(60 mL) cilantro, chopped|
|1 cup||(250 mL) panko|
|1 cup||(250 mL) almonds, roughly chopped|
|Coconut oil cooking spray|
PREHEAT oven to 425 degrees.
SPRINKLE hollowed zucchini with salt and pepper and place onto a parchment lined baking sheet.
BAKE in oven for about 8 minutes or until just starting to soften.
REMOVE and set aside.
HEAT butter and oil in a large skillet over medium high heat.
COOK sausages, onion, red peppers for about 3 to 4 minutes or until sausages are browning and vegetables are softened and fragrant.
ADD garlic and spices.
COOK, stirring 1 minutes longer.
ADD in quinoa, raisins and cilantro.
COOK 2 to 3 minutes longer stirring well to combine all ingredients.
SEASON with salt and pepper.
REMOVE from heat and allow to cool slightly.
IN a small bowl combine panko and almonds.
DIVIDE sausage and quinoa mixture with a spoon into the hollowed zucchini boats.
TOP each with panko and almond crumb.
SPRAY lightly with cooking oil.
BAKE for 10 minutes or until crumb topping is browned and stuffing is heated through.
DRIZZLE with honey if desired.
Make ahead tip: Cook sausage and quinoa mixture ahead of time and refrigerate in an airtight container until ready to use. Keep up to 2 days.
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