Couscous Stuffed Zucchini

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. 

Aug 8, 2014 005

Aug 8, 2014 008

This was totally delicious and different.  Click the pics for the full yumminess. 

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