Stuffed Zucchini Boats with Couscous, Tomato &Amp; Mozzarella

These stuffed zucchini boats are a delicious way to enjoy a Mediterranean-inspired meal. Hollowed zucchini halves are filled with a savory mixture of Israeli couscous, tomatoes, garlic and Italian seasoning, then topped with mozzarella and baked until golden and bubbly.

Finished with a fresh bruschetta topping and a drizzle of balsamic glaze, each bite is a perfect balance of textures and flavors. This dish is sure to become a favorite for weeknight dinners or casual entertaining.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Israeli CouscousView 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

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Halve the zucchini lengthwise and scoop out the centers to create boats. Brush the cut sides with 2 teaspoons of olive oil and season with salt and pepper.
2. Cook the Israeli couscous according to package directions, using the veggie stock concentrate dissolved in water for extra flavor. Drain if needed and set aside.
3. Finely dice the tomatoes and mince the garlic. In a bowl, combine the cooked couscous, tomatoes, garlic, Italian seasoning, chili flakes, Parmesan cheese and 2 teaspoons of olive oil. Mix well.
4. Fill each zucchini boat with the couscous mixture, pressing gently. Top with mozzarella cheese.
5. Place the stuffed zucchini on a baking sheet and bake for 15-20 minutes, until the zucchini is tender and the cheese is melted and golden.
6. Remove from the oven and let cool for 2 minutes. Drizzle with balsamic glaze and serve warm.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute regular couscous. Adjust the cooking time according to the package instructions.

Can I make this dish ahead of time?

You can prepare the filling and hollow the zucchini up to a day in advance. Assemble and bake just before serving.

What can I use instead of balsamic glaze?

You can make a quick glaze by simmering balsamic vinegar until syrupy or simply use a high-quality balsamic vinegar.