Stuffed Zucchini Boats Casserole with Italian Sausage and Quinoa

INGREDIENTS

1 1/2 cups

fat-free, reduced-sodium chicken broth

1 14.5 ounce can

petite diced tomatoes, undrained

1 cup

uncooked quinoa (rinsed if needed – see note)

1 1/2 tsp

dried basil

1 1/2 tsp

dried oregano

1/2 tsp

garlic powder

1/4 tsp

kosher salt

zucchini, each approximately 6-8 inches in length, about 2 pounds total (see note)

8 oz

sweet Italian turkey sausage (bulk, or links with casings removed)

1/2 cup

reduced-fat shredded Italian cheese blend

1/4 cup

grated parmesan cheese