Quinoa Stuffed Zucchini Boats (Vegan)

• 3 medium zucchini
• 1 link Beyond hot Italian plant based sausage, casing removed
• 1/2 cup chopped bell peppers
• 1/2 cup chopped onion
• 1 tsp. crushed garlic
• 1 - 8oz. can tomato sauce
• 1/2 cup dry quinoa
• 2 cups reduced sodium vegetable broth
• 1 tsp. dried marjoram
• 1/4 tsp. crushed red pepper flakes

Heat a pan over medium heat and spray with cooking spray.  Crumble the plant based sausage into the pan and add the bell peppers, onion and garlic.  Cook until sausage is no longer pink and is cooked through, about 3 minutes.  Stir in the tomato sauce and stir to combine.

Add the quinoa and broth to the pan and bring it to a boil.  Reduce heat to a simmer, cover the pan and allow to simmer for 20-25 minutes until all of the liquid is absorbed, and the quinoa has puffed, stirring a few times while it simmers.  Remove from the heat and stir in the marjoram and crushed red pepper.

Meanwhile, cut the ends off of the zucchini and slice each in half lengthwise. Scoop out the insides leaving about 1/4 inch shell.  Place the zucchini "boats" into a sprayed baking dish and lightly season with salt & freshly ground black pepper. 

Preheat oven to 350F.

Scoop the quinoa mixture into each of the zucchini boats, distributing it evenly.  Cover the dish with foil and bake for 15 minutes.  Uncover the dish and pop it back in for 5 minutes.

Sprinkle vegan (or regular) cheese over the tops and pop back into the oven under the broiler until the cheese is melted and starting to brown, about 2 minutes.

This photo shows the 3 on the left with "regular" cheese for Mike and the 3 on the right with vegan cheese for me!

Yields 2 servings of 3 boats:  392 calories, 6g fat, 20g protein, 11g fiber & 47 net carbs per serving.  (not including cheese)

ENJOY!