• 4servings
  • 30minutes
  • 375calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Servings: 4

  2. 2 medium zucchini , halved lengthwise

  3. 1/4 teaspoon salt

  4. 1/4 teaspoon garlic powder

  5. 1/4 teaspoon ground black pepper

  6. 1 tablespoon olive oil

  7. 1 small red onion, diced

  8. 1 clove garlic , minced

  9. 1/2 cup diced green bell pepper

  10. 1/2 cup diced celery

  11. 1/4 cup tomato paste

  12. 1/2 teaspoon Cajun seasoning

  13. 1 teaspoon hot sauce

  14. 1 teaspoon Worcestershire sauce

  15. 1/2 cup chopped turkey sausage

  16. 1/2 cup chopped cooked shrimp

  17. 1/2 cup shredded cooked chicken breast

  18. 1 cup cooked Quinoa

  19. Juice of 1/2 lemon

  20. Heat the oven to 400 F.

Instructions Jump to Ingredients ↑

  1. Using a melon baller or a small spoon, scoop or scrape out and discard the seeds from the zucchini halves, creating long narrow canoes. Sprinkle with the salt, garlic powder and pepper, then place hollow sides up on a baking sheet.

  2. In a large skillet over medium, heat the olive oil. Add the onion and garlic and saute until soft and translucent, about 4 to 5 minutes. Add the green pepper and celery and saute for another 4 to 5 minutes, or until soft. Add the tomato paste, Cajun seasoning, hot sauce and Worcestershire sauce, then continue to cook until the mixture becomes aromatic and begins to darken in color, about 2 to 3 minutes.

  3. Stir in the sausage, shrimp, chicken and rice. Adjust the seasoning with additional salt and pepper and the lemon juice. Scoop the mixture into the zucchini boats.

  4. Roast the stuffed zucchini for 20 minutes or until the zucchini is tender and cooked through.


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