Caprese Stuffed Zucchini Boats with Couscous and Mozzarella

These Caprese-inspired stuffed zucchini boats are a delightful twist on classic flavors. Tender roasted zucchini halves are filled with a savory Israeli couscous mixture studded with fresh tomatoes and garlic, then topped with gooey mozzarella cheese and a bright bruschetta topping. A drizzle of balsamic glaze and fresh basil finish the dish, making it a satisfying and colorful meal.

Perfect for a light dinner or a hearty side, this recipe comes together quickly with simple ingredients. The combination of textures-from the tender zucchini to the chewy couscous and melted cheese-creates a dish that’s both comforting and elegant. Serve it as a main course with a side salad or enjoy it on its own.

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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

0.5 ounce BasilView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Trim the ends of the zucchini, then cut them in half lengthwise. Use a spoon to scoop out and discard the seeds. Rub the zucchini halves with a drizzle of olive oil and season with salt, pepper and half of the Italian seasoning. Place them cut-side down on a baking sheet. Roast on the top rack until browned and tender, 15-20 minutes.
2. While the zucchini roasts, mince or grate the garlic. Finely dice the Roma tomatoes. Pick the basil leaves from the stems; discard the stems. Stack the leaves, roll them up and slice crosswise into thin ribbons.
3. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add the Israeli couscous, garlic, half of the diced tomatoes and the remaining Italian seasoning. Cook, stirring, until fragrant, about 1 minute. Add ¾ cup water (1½ cups for 4 servings), the veggie stock concentrate and a large pinch of salt. Bring to a simmer, then reduce the heat to low. Cover and cook until the couscous is tender, 6-8 minutes. Turn off the heat and drain any excess water from the pot.
4. In a medium bowl, combine the remaining diced tomatoes, a large drizzle of olive oil and half of the balsamic glaze. Season with salt, pepper and a pinch of chili flakes to taste. Set the bruschetta mixture aside.
5. Stir half of the basil ribbons into the cooked couscous. Season with salt and pepper to taste. Remove the roasted zucchini from the oven and switch the oven to broil on high. Flip the zucchini halves over and blot out any excess liquid with paper towels. Stuff each zucchini half with as much couscous as will fit. Sprinkle the mozzarella cheese evenly over the tops. Return the baking sheet to the top rack and broil until the cheese is melted and slightly browned, 2-3 minutes. Watch carefully to prevent burning.
6. Divide any remaining couscous between plates and top with the stuffed zucchini. Spoon the bruschetta mixture over the zucchini and drizzle with the remaining balsamic glaze. Garnish with the remaining basil ribbons and a pinch of chili flakes to taste. Serve immediately.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute regular couscous, but the cooking time and liquid ratio may differ. Israeli couscous is larger and chewier, so adjust accordingly.

What can I use instead of balsamic glaze?

You can make a quick substitute by simmering ½ cup balsamic vinegar with 1-2 tablespoons of sugar until thickened, about 10 minutes. Alternatively, use a good quality balsamic vinegar.

Can I make this dish ahead of time?

You can prepare the couscous filling and roast the zucchini in advance. Assemble and broil just before serving for the best texture.