Tuscan-Style Zucchini

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.

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.

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.

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.

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.

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!