Tuscan-Style Zucchini with Herbed Sausage & Lemon Quinoa

Tuscan-Style Zucchini

with Herbed Sausage & Lemon Quinoa

dinner

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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® herbed 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

  • Small saucepan with lid
  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 400°F. Add the quinoa, 1¼ (2½ cups) cup water, and a pinch of salt to a small 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 the seeds with a spoon. Rub the cut side of the zucchini with 2 tsp (4 tsp) olive oil and a pinch of salt and pepper and add to a baking sheet, cut side down. Roast until the zucchini is browned on the bottom, 10 to 12 minutes.

3
Prepare the vegetables

Peel and dice the onion(s). Peel and mince the garlic. Halve the tomatoes. Remove the plastic casing from the herbed sausages and crumble the sausage with your fingers.

4
Crisp the sausage

Heat a large nonstick skillet over medium-high heat with 2 tbsp (4 tbsp) olive oil. Add the crumbled sausages and cook, tossing occasionally, until crispy and well browned, 5 to 6 minutes. Add the diced onion(s), minced garlic, oregano, 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 the halved tomatoes to the skillet and stir to combine. Cook until the tomatoes are hot, 1 to 2 minutes. Move sautéed tomatoes and sausages to one side of the skillet and add the panko breadcrumbs to the other side. Cook until the breadcrumbs begin to toast, 2 to 3 minutes more, and season with salt and pepper. Stir the toasted breadcrumbs into the tomato sausage mixture.

6
Serve

Halve the lemon(s), juice one half (1 lemon), and cut the other half (1 lemon) into wedges. Stir 1 tbsp (2 tbsp) lemon juice into the quinoa. Divide the lemon quinoa between plates, top with roasted zucchini, and stuff with herbed sausage stuffing. Serve with lemon wedges. Enjoy!