Two-For-One Italian Feast: Sausage and Zucchini Pizza with Tomato Pasta Lunch

Imagine cooking one meal that effortlessly becomes two: a hearty, flavor-packed pizza tonight and a sophisticated pasta lunch tomorrow. This clever recipe is designed for busy home cooks who love efficiency without sacrificing taste. The star of tonight’s dinner is a crispy flatbread pizza topped with savory Italian sausage, tender zucchini and melted mozzarella, all seasoned with a warm Tuscan-inspired spice blend.

The next day, the remaining toppings and sauce transform into a creamy, tangy pasta dish that reheats beautifully-perfect for the office or a quick lunch at home. With just a little extra prep, you’ll have two satisfying meals ready to go. Let’s get cooking!

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce Gemelli PastaView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

13.76 ounce Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 500°F (or set the broiler to high with a rack 3-4 inches from the flame). Bring a large pot of salted water to a boil. Wash and dry all produce. Trim the zucchini and cut into ⅓-inch-thick rounds. Halve, peel and finely dice the onion. Trim and thinly slice the scallions, separating the white and green parts. Mince or grate the garlic.
2. Spread the zucchini rounds on a lightly oiled baking sheet. Drizzle with olive oil, then season with 1 teaspoon of the Tuscan Heat Spice (reserve the rest for later), salt and pepper. Bake or broil until browned, 5-7 minutes. Keep an eye on them to prevent burning. Transfer the cooked zucchini to a medium bowl. Reduce the oven temperature to 450°F.
3. Once the water is boiling, add the gemelli pasta and cook until al dente, 9-11 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Remove the sausage from its casings and discard the casings. Add the sausage to the pan, breaking it into small pieces. Cook until browned and cooked through, 4-6 minutes. Transfer the sausage to a medium bowl.
4. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the diced onion and the white parts of the scallions. Cook until softened, 2-3 minutes. Stir in the garlic and the remaining Tuscan Heat Spice, cooking until fragrant, about 1 minute. Add the crushed tomatoes, chicken stock concentrate and ½ cup of the reserved pasta water. Bring to a boil, then reduce the heat to a simmer. Season with salt and pepper to taste.
5. Place the flatbreads on the same baking sheet used for the zucchini. Spread about ⅓ cup of the sauce evenly over each flatbread. Scatter the mozzarella cheese over the sauce, then arrange half of the cooked zucchini and half of the sausage on top. Bake until the cheese is melted and the crust is golden brown and crisp, 5-7 minutes. Slice the pizzas, sprinkle with half of the scallion greens and serve.
6. To prepare the lunch, place the pan with the remaining sauce over medium-low heat. Stir in the butter and sour cream until smooth. Add more pasta water if needed to loosen the sauce. Stir in the cooked gemelli, the remaining sausage, zucchini and scallion greens. Divide the pasta between two reusable containers. Pack the Parmesan cheese separately. Refrigerate until ready to eat. To reheat, microwave on high for 2-3 minutes, then sprinkle with Parmesan.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute gemelli with any short pasta like penne, fusilli or rotini. Adjust cooking time according to package directions.

Can I make this recipe vegetarian?

Absolutely! Omit the sausage and add extra vegetables like bell peppers, mushrooms or olives. You can also use a plant-based sausage alternative.

How do I store the leftover pasta lunch?

Divide the pasta into airtight containers and refrigerate. It will keep for up to 3 days. Reheat in the microwave for 2-3 minutes, stirring halfway.