1. Preheat oven to 400F. Heat a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking apart, until sausage is no longer pink (about 5 minutes). Use a slotted spoon to transfer the sausage to a plate. Set aside.
2. Add a tablespoons of oil into the pot with the sausage fat. Next, add the onion and carrot and cook for about 8 minutes until the onion is softened. Add the garlic and cook until fragrant, about 2 minutes. Add the kale then season with oregano, salt and pepper.
3. Add the quinoa and stir to combine with the vegetables. Allow the quinoa to toast for about 2 minutes, then pour the broth into the pot. Increase the heat and bring to a boil. Once boiling, reduce heat and let simmer, covered, for 20 minutes. Once cooked, remove from heat and set aside.
4. Meanwhile, cut each zucchini in half then scoop out the center using a spoon. Leave about 1/4 inch thickness on all sides to create the boats. Place the boats in a 9×13-inch baking dish. Drizzle the zucchini boats with olive oil then season with salt and pepper. Roast for 10 minutes then set aside until the quinoa and cheesy bean sauce are ready.

Cheesy Bean Sauce

1. Make the cheesy bean sauce by combining all ingredients in a blender or food processor until smooth and creamy.
2. Next, assemble the zucchini boats: Place a large spoonful of the quinoa mixture into the bottom of the boats. Next, top each boat with the cooked sausage crumbles. Pour the cheesy bean sauce evenly over the boats then drizzle with pesto and a sprinkle of panko.
3. Bake the boats in the oven for 10 minutes or until the zucchini boats are tender. Serve warm and enjoy!