Stuffed Zucchini Boats with Couscous, Tomatoes and Melted Italian Cheeses

These stuffed zucchini boats are a flavorful and satisfying dish that’s perfect for a weeknight dinner. Tender zucchini halves are filled with a savory mixture of Israeli couscous, fresh tomatoes, garlic and aromatic Tuscan spices, then topped with a generous layer of melted Italian cheeses. A drizzle of balsamic glaze adds the perfect finishing touch.

This recipe comes together quickly with simple ingredients, making it an easy and impressive meal. The combination of textures and flavors-from the tender zucchini to the chewy couscous and gooey cheese-is sure to please everyone at the table. Serve it as a main course or a hearty side dish.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView 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 the zucchini in half lengthwise. Using a spoon, scoop out the center flesh to create a boat shape, leaving about 1/4-inch thick walls. Chop the scooped-out zucchini flesh and set aside.
3. Cook the Israeli couscous according to package directions, but replace the water with the veggie stock concentrate dissolved in the required amount of water. Drain if necessary and set aside.
4. Dice the tomatoes and mince the garlic. In a medium bowl, combine the cooked couscous, chopped zucchini flesh, diced tomatoes, minced garlic and Tuscan heat spice. Season with salt and black pepper to taste. Mix well.
5. Divide the couscous mixture evenly among the zucchini boats, pressing gently to fill. Top each boat with the Italian cheese blend.
6. Place the stuffed zucchini on the prepared baking sheet. Bake for 15-20 minutes or until the zucchini is tender and the cheese is melted and bubbly.
7. Remove from the oven and drizzle each boat with balsamic glaze. Serve warm.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

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

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dish ahead of time?

You can prepare the filling and stuff the zucchini boats a day in advance. Refrigerate until ready to bake, then add a few extra minutes to the baking time.