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.
Israeli Couscous Stuffed Zucchini Recipe
Per 1/2 zucchini:
- 120 cal
- 5 g fat
- 16 g carbs
- 14 mg sodium
- 2 g fiber
- 3 g sugar
- 3 g protein
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
- 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.
- Lightly rub inside each zucchini with olive oil and sprinkle with salt. Bake for 15 minutes or until tender.
- 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.
- 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.
- Season with salt and pepper.
- Add the cooked Israeli couscous and chopped basil to the pan. Season to taste with salt and pepper.
- Stuff each zucchini half with the couscous filling. Garnish with basil leaves and serve.
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For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.