1400 700 vegan tuscan stylezucchiniwithherbedsausage horizontal

Tuscan Stuffed Zucchini

with Herbed Sausage & Lemon Quinoa

dinner

Chef's Choice Comfort Foods High-Protein Nut-Free Soy-Free American Lemon Quinoa Squash Tomatoes Vegan Sausage Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
610
FAT
14g
CARBOHYDRATES
86g
PROTEIN
38g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 2 zucchini
  3. 1 onion
  4. 3 garlic cloves
  5. 4 oz cherry tomatoes
  6. 2 Field Roast® Italian 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
Allergens: wheat
Nutrition

TOOLS

  • Large skillet
  • Baking sheet
  • Medium saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

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.

2
Roast the zucchini

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.

3
Prepare the produce

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

4
Crisp the sausage

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.

5
Finish the herbed sausage stuffing

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.

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 the lemon quinoa between plates, and top with roasted zucchini and crisped Italian sausage. Serve the Tuscan stuffed zucchini with lemon wedges. Buon appetito!