Israeli Couscous Stuffed Zucchini Recipe

Zucchini is bursting out of backyard gardens and farmers markets this time of year and what better way to prepare it than with a delicious couscous filling? The best part about this recipe is that none of the vegetable goes to waste, so you’re left with a gorgeous healthy appetizer or light summer snack. Make a big batch to enjoy for the week, or serve it up at a dinner party to impress your guests.

Couscous Stuffed Zucchini Recipe
Photo by Renee Blair

Israeli Couscous Stuffed Zucchini Recipe


Serves 8

Prep time: 20 minutes
Cook time: 15 min


4 medium zucchinis
3 tablespoons olive oil
1 1/3 cup uncooked Israeli couscous
1 3/4 cup water
1 onion, thinly sliced
1 bell pepper, diced
1 cup fresh basil leaves, chopped
sea salt and black pepper, to taste


  1. Preheat oven to 350º F. Cut each zucchini in half lengthwise. Scoop out the seeds and inside flesh with a spoon, making sure not to puncture the bottom. Reserve the inside flesh and seeds.
  2. Lightly rub inside each zucchini with olive oil and sprinkle with salt. Bake for 15 minutes or until tender.
  3. While the zucchinis bake, prepare the couscous by bringing the water to a boil in a saucepan. Add the couscous and reduce to a simmer. Cover and cook 10-12 minutes or until all the water is absorbed.
  4. To make filling, sauté chopped onion for five minutes in a large frying pan. Chop the zucchini flesh that was scooped out in step 1 and add that to the pan along with the diced pepper. Cook another seven minutes.
  5. Season with salt and pepper.
  6. Add the cooked Israeli couscous and chopped basil to the pan. Season to taste with salt and pepper.
  7. Stuff each zucchini half with the couscous filling. Garnish with basil leaves and serve.

RELATED: Stuffed Acorn Squash with Wild Rice

For more recipes from Renee, visit and follow her on Facebook.

Related Posts

Scroll to Top