- 2 zucchini sliced in half
- 1 cup of couscous
- 1 small onion or shallot minced
- 1 tomato chopped small
- 2 cloves of garlic minced
- 1 tbl parsley
- 1 tbl basil
- 1 tsp salt
- pinch of pepper
- pulp of one of the zucchinis
- olive oil
- cheese to sprinkle on top
this winter is killing me. lots of stews and slow cooked meat. i am done. i am ready for spring and summer to come. i am in need of fresh from the garden salads and meals full of fresh grilled veggies and herbs. i picked up 2 zucchinis last week. usually during the winter i buy them and get so excited and then i end up making bread. this time, i stuffed them.
full of couscous and fresh herbs, this zucchini hit the spot. it was exactly what i needed to feel like me again.
stuffed zucchini with couscous
to prepare, get yourself a mixing bowl and an oven proof baking dish. pre-heat your oven to 350. cook your couscous according to the package directions with the addition of one shallot or small onion minced.
- slice zucchini in half and gently scrape out the pulp. i reserve one zucchini worth of pulp, chop it and then add it to the mixing bowl.
- in the mixing bowl add and mix together: zucchini pulp, tomato, garlic, couscous, herbs, salt and pepper. taste for seasoning.
- gently stuff each zucchini half with the mixture and place in an oiled baking dish. lightly sprinkle some olive oil over each half of zucchini and sprinkle with your favorite cheese.
- place in oven and bake for 20-30 minutes or until zucchini is soft.
the great thing about this dish is that you can add anything you like. sometimes i add olives or peppers. other times i add a variety of fresh herbs from cilantro to dill. greens such as spinach and kale are also a great addition. sometimes i cook the couscous in stock to add some extra flavor and sometimes i add all the veg to the couscous when i take it off the flame.
get creative, add all those veggies you are craving.
