Stuffed Zucchini Boats with Couscous, Tomato Bruschetta and Mozzarella

These stuffed zucchini boats are a delightful twist on classic flavors. Tender roasted zucchini halves are filled with a savory couscous mixture studded with tomatoes, garlic and Italian seasoning, then topped with melted mozzarella and a fresh tomato bruschetta. A drizzle of balsamic glaze adds the perfect finishing touch.

This recipe is not only delicious but also easy to prepare, making it a great option for a weeknight dinner. The combination of textures and flavors-from the tender zucchini to the cheesy topping and tangy bruschetta-will have everyone coming back for seconds.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and halve zucchini; scoop out and discard seeds with a spoon. Rub each half all over with a drizzle of olive oil; season with salt, pepper and half the Italian seasoning. Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
2. Meanwhile, mince or grate garlic. Finely dice tomatoes.
3. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous, garlic, half the tomatoes and remaining Italian seasoning. Cook, stirring, until fragrant, 1-2 minutes. Add ¾ cup water, stock concentrate and a large pinch of salt. Bring to a simmer, then reduce heat to low. Cover and cook until couscous is tender, 6-8 minutes. Turn off heat. Drain any excess water from pot, if necessary.
4. Meanwhile, in a medium bowl, combine remaining tomatoes, half the Parmesan, a large drizzle of olive oil and balsamic glaze to taste. Season with salt, pepper and a pinch of chili flakes to taste.
5. Season couscous with salt and pepper. Remove zucchini from oven and heat broiler to high. Flip zucchini; blot out any excess liquid with paper towels. Stuff zucchini with as much couscous as will fit. Sprinkle with mozzarella. Return to top rack and broil until cheese is melted and slightly browned, 2-3 minutes. Watch carefully for any burning.
6. Divide remaining couscous between plates and top with stuffed zucchini. Top with bruschetta and drizzle with any remaining balsamic glaze to taste. Garnish with remaining Parmesan. Sprinkle with a pinch of chili flakes if desired and serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times may vary. Israeli couscous is larger and takes a bit longer to cook. If using regular couscous, reduce the cooking time and liquid accordingly.

Can I make this recipe vegetarian or vegan?

This recipe is already vegetarian. To make it vegan, omit the mozzarella and Parmesan cheese or use vegan cheese alternatives.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.