If you are looking for a way to take advantage of our fresh zucchini that are so plentiful locally this time of year, here is a recipe that is so yummy and different you are sure to enjoy!
Cut in half one 11 – 13 inch zucchini and scoop out the inside. (two six inch zucchini will work also) Set aside, discard what you scooped out.
In a sauté pan cook a medium onion that has been finely chopped in 2 tablespoons butter. Add 2 slivered cloves of garlic and stir in quickly. Add one cubed large tomato. Cook for a couple of minutes. Now add 3/4 cups of uncooked couscous and 1 1/4 cups of chicken broth. Stir well. Add 3/4 tsp of black pepper. Simmer and stir occasionally until your couscous is nice and tender but not over cooked, about 20 minutes. You may need to add a bit more broth. Now when your couscous is done, stir in 3/4 cup of freshly grated parmesan cheese.
Fill your zucchini halves with this mixture. Top with lots of freshly grated mozzarella cheese. Bake at 375 F for about 30 minutes or until the zucchini is tender. I have a convection oven so you may need to adjust your time.
This was totally delicious and different. Click the pics for the full yumminess.