Tuscan Stuffed Zucchini

Preheat the oven to 400°F. Add quinoa, 1¼ cups (2½ cups) 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 the zucchini lengthwise and remove seeds with a spoon. Rub the cut side of each zucchini half with 2 tsp olive oil and add a pinch of salt and pepper. Place halved zucchini cut side down on a baking sheet and roast until browned, 10 to 12 minutes.

Peel and dice the onion(s). Peel and mince the garlic. Halve the grape tomatoes. Remove sausages from 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 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 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 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!