Stuffed Zucchini Boats with Couscous, Mozzarella and Bruschetta Topping

These stuffed zucchini boats are a delightful twist on classic bruschetta. Hollowed zucchini halves are filled with a savory couscous mixture studded with tomatoes, Italian seasoning and garlic, then topped with melty mozzarella and a fresh bruschetta topping. A drizzle of balsamic glaze adds a sweet and tangy finish that ties everything together.

Perfect for a weeknight dinner or a crowd-pleasing side, this recipe is both simple and impressive. The combination of tender zucchini, flavorful couscous and gooey cheese will have everyone coming back for seconds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut each zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving about 1/4-inch thick shells. Chop the scooped-out zucchini flesh finely and set aside.
3. In a small saucepan, bring 1 cup of water to a boil. Add the veggie stock concentrate and stir to dissolve. Add the Israeli couscous, reduce heat to low, cover and simmer for 8-10 minutes until tender. Drain any excess liquid and set aside.
4. In a medium skillet, heat 2 teaspoons of olive oil over medium heat. Add the chopped zucchini flesh, diced tomatoes, minced garlic, Italian seasoning and chili flakes. Cook for 3-4 minutes until softened. Season with salt and pepper to taste.
5. Combine the cooked couscous with the vegetable mixture. Stir in half of the Parmesan cheese.
6. Place the zucchini shells on the prepared baking sheet. Brush the inside of each shell with a little olive oil. Fill each shell with the couscous mixture, pressing gently.
7. Top each stuffed zucchini with shredded mozzarella and the remaining Parmesan cheese.
8. Bake for 10-12 minutes, until the cheese is melted and bubbly and the zucchini is tender.
9. Remove from the oven and let cool for 2 minutes. Drizzle with balsamic glaze before serving.

Recipe Tips

FAQ

Can I make these zucchini boats ahead of time?

Yes! You can assemble the boats up to a day in advance. Cover and refrigerate, then bake just before serving.

What can I use instead of balsamic glaze?

You can make a quick glaze by simmering balsamic vinegar with a little sugar until thickened or use a good quality balsamic vinegar.

Can I freeze the stuffed zucchini?

Freezing is not recommended as zucchini can become watery upon thawing. It’s best enjoyed fresh.