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Tuscan Stuffed Zucchini with Herbed Sausage & Lemon Quinoa
2 or 4 Serving Dinner

Tuscan Stuffed Zucchini

with Herbed Sausage & Lemon Quinoa

Tags: High-Protein, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
600
FAT
13g
CARBOHYDRATES
82g
PROTEIN
40g

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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
Tools: Large skillet, Baking sheet, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
600
FAT
13g
CARBOHYDRATES
82g
PROTEIN
40g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 400°F. Add quinoa, 1¼ cups (2½ 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 zucchini(s) lengthwise and remove seeds with a spoon. 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 person recipe, you may need to cook the zucchini 12 to 15 minutes.

3
Prepare the produce

Peel and dice the onion(s). Peel and mince the garlic. Halve the grape tomatoes. Remove sausages from the 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 just 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 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 panko 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!

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