Serves 8
65 min
Zucchini Stuffed with Israeli Couscous
Recipe GLPRd21a71c2cb2f5c
Hollowed zucchini halves are filled with a savory Israeli couscous pilaf made with leeks, garlic, and tomatoes, then topped with crispy toasted breadcrumbs and tangy feta cheese. This Mediterranean-inspired vegetarian main course is hearty, nutritious, and perfect for a complete meal.
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Ingredients
4 medium zucchini
5 tablespoons olive oil, divided
2 leeks, white parts and light green sliced thin and thoroughly cleaned
2 tablespoons butter
8 ounces Israeli couscous
1 3/4 cups vegetable broth
1 bay leaf
2 cloves garlic, thinly sliced
1 28-ounce can crushed tomatoes
Zest of one lemon
1/8 teaspoon chili flakes
1/2 cup homemade breadcrumbs, toasted in a skillet with butter
Handful of flat-leaf Italian parsley leaves
1/2 cup crumbled feta cheese
Directions
Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
Trim the ends off each zucchini and cut them in half lengthwise. Using a spoon or melon baller, carefully scoop out the centers, leaving a shell about 1/4 inch thick. Set aside the scooped flesh and arrange the zucchini boats on the prepared baking sheet.
Coarsely chop the reserved zucchini flesh and set aside. Thoroughly clean the leek slices by rinsing them between the layers to remove any trapped sand or dirt.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the cleaned leeks and sauté gently for 5-7 minutes until softened but not browned.
Add the 2 tablespoons of butter and the thinly sliced garlic to the skillet. Cook for another minute until fragrant, stirring frequently.
Stir in the Israeli couscous and toast it briefly in the butter and oil mixture, about 2 minutes, stirring constantly.
Pour in the vegetable broth and add the bay leaf. Bring to a simmer, then reduce heat to medium-low and cook uncovered for about 12-15 minutes, stirring occasionally, until the couscous absorbs most of the liquid.
Stir in the chopped zucchini flesh and the crushed tomatoes. Add the lemon zest and chili flakes, stirring to combine. Simmer for 5 more minutes until heated through.
Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed.
Spoon the Israeli couscous filling generously into each zucchini boat.
In a small skillet, melt a bit of butter over medium heat and toast the breadcrumbs, stirring frequently, until golden and fragrant, about 3-5 minutes. Top each stuffed zucchini with the toasted breadcrumbs.
Bake the stuffed zucchini in the preheated oven for 20-25 minutes until the zucchini shells are tender when pierced with a knife.
Remove from the oven and drizzle lightly with the remaining 2 tablespoons of olive oil. Top each boat with crumbled feta cheese and fresh parsley leaves. Serve warm.
