Field Roast™ Stuffed Zucchini with Italian Garlic Fennel Sausage and Lemon Quinoa

Preheat the oven to 400°F. Add quinoa, 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. Remove seeds from the halved zucchini with a spoon. Toss zucchini halves with 2 tbsp olive oil and sprinkle with salt and pepper. Place zucchini halves cut side down on a baking sheet and roast until browned, 10 to 12 minutes.

Heat 2 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 the red chile flakes, and stir until the onion softens, 3 to 4 minutes. Add halved grape tomatoes to the skillet with the Italian Garlic & Fennel 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. Juice one lemon and cut the other lemon into wedges. Add 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.