Serves 4
60 min
Zucchini Boats with Couscous
Recipe GLPRfa905706fa7a17
Tender zucchini halves are filled with seasoned ground beef, pine nuts, and aromatics, then baked until golden. Served alongside fluffy couscous and topped with creamy Greek yogurt, fresh vegetables, and herbs for a light yet satisfying meal.
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Ingredients
4 zucchini, about 8 oz each
8 oz ground beef
1 tablespoon extra virgin olive oil
1 clove garlic, minced
2-3 green onions, thinly sliced
1/8 cup pine nuts
1/2 teaspoon lemon zest
salt and pepper to taste
1 3/4 cups chicken broth
1 (10 oz) box couscous
1 cup grape or cherry tomatoes, chopped
1 small cucumber, peeled and chopped
1/4 cup chopped fresh parsley
2/3 cup plain Greek yogurt
Directions
Preheat oven to 400°F. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart as it cooks, until browned and cooked through to an internal temperature of 165°F (about 7-8 minutes). Transfer the cooked beef to a bowl, leaving the drippings in the skillet.
Add the sliced green onions, pine nuts, and minced garlic to the skillet with the drippings. Sauté for 3 minutes, stirring occasionally, until fragrant and the onions soften.
Stir the sautéed mixture into the bowl with the cooked beef. Add the lemon zest and season generously with salt and pepper to taste.
Cut a 1/4-inch horizontal slice from the top of each zucchini. Using a melon baller or small spoon, carefully scoop out the seeds and pulp from each zucchini, leaving a 1/4-inch thick border of flesh on the bottom and sides to form a boat.
Place the hollowed zucchini boats cut-side up in a baking dish. Divide the beef mixture evenly among the four zucchini boats, filling each generously.
Pour 1/2 cup of the chicken broth into the bottom of the baking dish around the zucchini. Cover the dish tightly with aluminum foil and transfer to the preheated 400°F oven.
Bake for about 30 minutes, until the zucchini is tender when pierced with a fork. While the zucchini boats bake, bring the remaining 1 1/4 cups of chicken broth to a boil in a small saucepan over medium-high heat.
Stir the olive oil and couscous into the boiling broth. Stir well to combine, then remove from heat. Cover the saucepan with a lid and let stand undisturbed for 5 minutes.
Fluff the couscous with a fork. To serve, divide the couscous among four plates. Top each portion with a baked zucchini boat. Finish each plate with a dollop of Greek yogurt, scattered chopped tomatoes, chopped cucumber, and fresh parsley.
