Tuscan-Style Zucchini with Herbed Sausage & Lemon Quinoa

Tuscan-Style Zucchini

with Herbed Sausage & Lemon Quinoa

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dinner

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SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
570
FAT
8g
CARBOHYDRATES
101g
PROTEIN
35g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 12 oz zucchini
  3. 1 onion
  4. 3 cloves garlic
  5. 4 oz grape tomatoes
  6. 2 vegan herbed sausages
  7. 1 tsp dried oregano
  8. 1 tsp red chile flakes
  9. ¼ cup panko breadcrumbs
  10. 1 lemon
  11. 2 tbsp + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: Wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
Cook the quinoa
Preheat the oven to 425°F. In a medium saucepan, combine the quinoa, 1¼ cups water, and a pinch of salt, and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and the water is absorbed, about 12 to 15 minutes.
2
Roast the zucchini
Slice the zucchini diagonally into ½ inch thick slices. Add the zucchini to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast the zucchini until it begins to brown in places, about 15 to 18 minutes.
3
Prepare the vegetables
Peel and dice the onion. Peel and mince the garlic cloves. Halve the tomatoes. Remove the plastic casing from the herbed sausage and crumble the sausage with your fingers.
4
Crisp the sausage
Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, add the crumbled sausage and cook, tossing occasionally, until crispy and well-browned, about 4 to 6 minutes. Add the diced onion, minced garlic, oregano, and as much red chile flakes as you’d like, and cook until the onion softens, stirring constantly, about 3 to 4 minutes.
5
Add the tomatoes
Add the tomatoes to the skillet and stir to combine. Cook until the tomatoes are hot, about 1 to 2 minutes. Push tomatoes and sausage to one side of the skillet and add the panko breadcrumbs to the other side. Cook until the breadcrumbs begin to toast, about 2 to 3 minutes more, and season with salt and pepper. Stir toasted panko into the sausage tomato mixture.
6
Serve
Halve the lemon and add 1 tbsp lemon juice to the quinoa and stir. Cut the remaining lemon half into wedges. Divide the lemon quinoa between plates and top with Tuscan-style zucchini and herbed sausage. Serve with lemon wedges. Enjoy!