Tuscan Stuffed Zucchini

Preheat the oven to 400°F. Add the quinoa, 1¼ cups (2½ cups) cups water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed, 15 to 17 minutes.

Halve the zucchini lengthwise and remove seeds with a spoon. Rub the cut side of the halved zucchini with 2 tsp (4 tsp) olive oil and add a pinch of salt and pepper. Place cut side down on a baking sheet and roast until zucchini is browned, 10 to 12 minutes.

Peel and dice the onion(s). Peel and mince the garlic. Halve the cherry tomatoes. Remove Italian sausages from the packaging and crumble.

Heat 2 tbsp (4 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add the crumbled sausages and cook until crispy and browned, 5 to 6 minutes. Add the diced onion, minced garlic, oregano, and as much of the red chile flakes as you’d like, and stir frequently until the onion softens, 3 to 4 minutes.

Add halved tomatoes to the skillet and cook until warmed through, 1 to 2 minutes. Move the sausage and sautéed tomatoes to one side of the skillet and add the panko breadcrumbs. Toast for 2 to 3 minutes, and sprinkle with salt and pepper. Add toasted breadcrumbs to the tomato sausage mixture and stir.

Halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Add 1 tbsp (2 tbsp) lemon juice to the cooked quinoa and stir. Divide the lemon quinoa between plates, and top with roasted zucchini and crisped Italian sausage. Serve the Tuscan stuffed zucchini with lemon wedges. Buon appetito!