Zucchini Boats

Ready to sail away but you don't have a boat and can't access the 'new normal' without wi-fi? Then maybe settle for these tasty zucchini boats instead. We know it's not the same, but this is something you will feel good about eating. If you want to make it low carb, simply substitute the quinoa for riced cauliflower or broccoli.

Share your favorite recipe and it could be featured on Quarantined in the Kitchen. Send recipes to veteranaffairs@qcc.mass.edu.

Ingredients:

• 4 whole, fresh zucchini
• 1 cup uncooked quinoa
• 1 ½ tsp dried basil
• 1 ½ tsp dried oregano
• 1 ½ tsp garlic powder
• 1 ½ cup chicken broth
• 1 14.5 oz can diced tomato (not drained)
• 8 oz spicy sausage (Al Fresco Spicy Jalapeño Chicken Sausage)
• ¼ cup parmesan
• 1 cup shredded mozzarella

Directions:

1. Preheat oven 400 degrees
2. Slice zucchini in half lengthwise, and scoop out seeds to make long “boats” where the well fits stuffing
3. Combine quinoa, herbs, chicken broth, and diced tomatoes and pour into 9x13 glass pan
4. Place zucchini boats skin side down side by side on top
5. Remove sausage casings from sausage
6. In separate bowl, crumble sausage and combine with parmesan
7. Fill each “boat” with sausage mix
8. Sprinkle top of boats with shredded mozzarella
9. Cover with aluminum foil
10. Bake 55 minutes