Tuscan Stuffed Zucchini

with Herbed Sausage & Lemon Quinoa

dinner

Root Vegetables Fruit Italian <600 Calories Quick and Easy High-Protein Nut-Free Soy-Free Lemon Quinoa Squash Tomatoes Vegan Sausage Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
410
FAT
10g
CARBOHYDRATES
54g
PROTEIN
33g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 2 zucchini
  3. 1 onion
  4. 3 garlic cloves
  5. 4 oz grape tomatoes
  6. 2 Field Roast® sausages
  7. 1 tsp dried oregano
  8. ½ tsp red chile flakes
  9. ¼ cup panko breadcrumbs
  10. 1 lemon
  11. 2 tbsp + 2 tsp (4 tbsp + 4 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: wheat
Nutrition

TOOLS

  • Large skillet
  • Baking sheet
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

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.

2
Roast the zucchini

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.

3
Prepare the produce

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.

4
Crisp the sausage

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.

5
Finish the herbed sausage stuffing

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.

6
Serve

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!