Stuffed Zucchini Boats with Couscous, Mozzarella and Balsamic Bruschetta

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

This recipe is not only delicious but also a great way to enjoy a hearty, vegetable-forward meal. The combination of textures and flavors-from the tender zucchini to the chewy couscous and fresh tomatoes-makes every bite satisfying. Perfect for a weeknight dinner or a special occasion.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 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

0.25 cup Parmesan CheeseView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView 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 seeds with a spoon and discard. Rub each half all over with a drizzle of olive oil; season with half the Italian seasoning, salt and pepper. Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
2. While zucchini roasts, peel and 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 stock concentrate, ¾ cup water and a big pinch of salt. Bring to a simmer, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Turn off heat. Drain any excess liquid if necessary.
4. While couscous cooks, in a medium bowl, combine half the Parmesan, remaining tomatoes, 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 (save the rest for serving). Sprinkle with mozzarella. Broil until cheese is melted and lightly browned, 2-3 minutes. Watch carefully to avoid burning.
6. Divide remaining couscous between plates and top with stuffed zucchini. Top with bruschetta and drizzle with any remaining balsamic glaze. Garnish with remaining Parmesan and a pinch of chili flakes if desired. Serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute with regular couscous, but the cooking time and liquid ratio may vary. Israeli couscous is larger and has a chewier texture.

Can I make this recipe ahead of time?

You can prepare the couscous filling and bruschetta topping in advance. Assemble and broil just before serving for best results.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. It uses vegetable stock concentrate and cheeses.