Pesto Zucchini Boats
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:
- Using a spoon or melon baller, scoop out the inside. Place on a baking sheet lined with aluminum foil. Sprinkle with salt and pepper.
- Bake in a preheated 325 degree oven for about 25 minutes.
- Meanwhile, make quinoa according to package directions.
- Brown and crumble sausage in a skillet; drain, if needed.
- When quinoa is cooked, add pesto, cream cheese, and sausage. Stir to mix.
- Fill zucchini shells with quinoa mixture. Then top with mozzarella cheese and sprinkle with basil.
- Place back into the oven for about 5 more minutes until cheese melts.
Recipe from A Beautiful Little Adventure
Posted on Fantastical Sharing of Recipes