Tuscan Stuffed Zucchini

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

Halve zucchini(s) lengthwise and remove seeds with a spoon. Rub 2 tsp olive oil on the cut side of each zucchini half and sprinkle with salt and pepper. Place zucchini halves cut side down on a baking sheet and roast until browned, 10 to 12 minutes. TIP: For the 4 person recipe, you may need to cook the zucchini 12 to 15 minutes.

Peel and dice the onion(s). Peel and mince the garlic. Halve the grape tomatoes. Remove sausages from the plastic casing and crumble. TIP: If you prefer, you can cut the sausages into rounds.

Heat 2 tbsp (4 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add crumbled sausage and cook until crispy and browned, 5 to 6 minutes. Add diced onion, minced garlic, oregano, and just ¼ tsp (½ tsp) red chile flakes, and stir until the onion softens, 3 to 4 minutes. TIP: Add more red chile flakes if you prefer.

Add halved grape tomatoes to the skillet with the sausage and cook until warmed through, 1 to 2 minutes. Move crisped sausage and sautéed tomatoes to one side of the skillet and add panko breadcrumbs to the other side. Toast panko breadcrumbs 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 lemon quinoa between plates and top with roasted zucchini and herbed sausage stuffing. Serve the Tuscan stuffed zucchini with lemon wedges. Buon appetito!