Tuscan Stuffed Zucchini

Preheat the oven to 400°F. Add quinoa, 1¼ 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 the spirals burst and water is absorbed, 15 to 17 minutes. (4-serving meal: use 2½ cups water)

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-serving meal, cook the zucchini for 12 to 15 minutes.

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

Add 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 for 2 to 3 minutes and sprinkle with salt and pepper. Stir toasted breadcrumbs and tomato sausage mixture together to combine.

Add 1 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!