Stuffed Zucchini Boats with Couscous, Tomato Bruschetta and Melted Mozzarella

These stuffed zucchini boats are a delightful twist on classic Italian flavors. Tender roasted zucchini halves are filled with savory couscous infused with garlic, Italian seasoning and fresh tomatoes, then topped with melted mozzarella and a vibrant tomato bruschetta. A drizzle of balsamic glaze and a sprinkle of Parmesan and chili flakes finish the dish.

Perfect as a vegetarian main course or a hearty side, this recipe is both satisfying and packed with flavor. The combination of textures-from the tender zucchini to the chewy couscous and gooey cheese-makes every bite a treat.

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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

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. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Trim the ends of the zucchini and halve them lengthwise. Use a spoon to scoop out and discard the seeds. Rub each zucchini half all over with a drizzle of olive oil, then season with half of the Italian seasoning, salt and pepper. Arrange the zucchini cut-side down on a baking sheet. Roast on the top rack until browned and tender, 15-20 minutes.
2. Meanwhile, mince or grate the garlic. Finely dice the Roma tomatoes.
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 1-2 minutes. Add ¾ cup water (1½ cups for 4 servings), the veggie stock concentrate and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cover and cook until the couscous is tender, 6-8 minutes. Turn off the heat and drain any excess water if necessary.
4. In a medium bowl, combine the remaining diced tomatoes, half of the Parmesan (save the rest for serving), a large drizzle of olive oil and balsamic glaze to taste. Season with salt, pepper and a pinch of chili flakes. Set the bruschetta aside.
5. Season the cooked couscous with salt and pepper to taste. Remove the zucchini from the oven and turn the broiler to high. Flip the zucchini halves over and blot out any excess liquid with a paper towel. Stuff each zucchini half with as much couscous as will fit, then sprinkle the mozzarella cheese over the top. Return the stuffed zucchini to the top rack and broil until the cheese is melted and lightly browned, 2-3 minutes. Watch carefully to avoid burning.
6. Divide any remaining couscous among plates and place the stuffed zucchini on top. Spoon the bruschetta over the zucchini and drizzle with any remaining balsamic glaze. Garnish with the reserved Parmesan and a pinch of chili flakes if desired. Serve immediately.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; regular couscous cooks faster and has a finer texture. Adjust liquid and cook time accordingly.

Can I make this dish ahead of time?

You can prepare the couscous and bruschetta ahead, but assemble and broil just before serving for best texture. The roasted zucchini can be refrigerated for up to a day.

What can I substitute for veggie stock concentrate?

You can use ¾ cup vegetable broth and omit the water or dissolve 1 teaspoon of vegetable bouillon paste in the water.