This time of year, when our garden is overflowing, we are always in search of delicious and creative ways to prepare zucchini. This recipe for stuffed zucchini boats hits a home run. I have my next-door neighbor to thank for the inspiration. It's super easy and kid-friendly. Win win!
On to our stuffed zucchini boats...
STUFFED ZUCCHINI BOATS
2 large zucchini (or 5 smaller), cut in half, insides scooped out (reserve insides)
1 1/2 cup pearl couscous (sometimes called Israeli couscous)
2 1/2 cups vegetable broth
2 tbsp. olive oil
2 red bell peppers, seeded and diced
3 scallions (green and white parts), diced
1/4 cup portobella mushrooms (or any raw mushrooms you have on hand), diced
1/4 tsp. cayenne
2 tsp. dried parsley
3 tbsp. crumbled feta (you may substitute a dairy-free cheese, like Daiya provolone, for the feta)
2 tbsp. pine nuts, toasted (for topping)
½ tsp. salt, or more to taste (add gradually, thoroughly mixing and tasting each time)
¼ tsp. pepper
Juice of 1 lemon
Preheat oven to 375 degrees.
Add vegetable broth to large pot and bring to a boil. Add couscous and a pinch of salt to pot. Reduce to a simmer and cover. Cook 10-15 minutes, until all veggie broth absorbs.
Trim the ends off zucchini. Cut zucchini in half lengthwise, then scoop out pulp, leaving about 1/2 inch shells. Finely dice pulp and place in bowl. Set aside.
Warm a large skillet over medium heat, then add 1 tbsp. olive oil. Once oil is hot, add red peppers and scallions. Cook and stir occasionally, until peppers soften, about 8 minutes. Add remaining 1 tbsp. olive oil, mushrooms and zucchini pulp and cook another 3-5 minutes. Season with cayenne, parsley, salt and pepper. Remove from heat, then add couscous and mix.
Heat a small skillet over medium-high heat, then add pine nuts. Toast until golden brown, flipping pan occasionally, about 3-5 minutes.
Divide couscous mixture evenly among zucchini. Top with crumbled feta and toasted pine nuts.
Line two baking sheets with parchment, or lightly spray the baking sheets with cooking spray. Place zucchini on tray then put in preheated oven for 25 minutes until zucchini softens. Once cooked through, remove from oven. Squeeze fresh lemon juice on top of all zucchini.
Serve and enjoy!
Here are six additional tried and true zucchini recipes:
Fried Zucchini with Creamy Horseradish Dipping Sauce (my favorite! I could eat the dipping sauce with a spoon!
Low-Carb Zucchini Lasagna (without noodles). (in a word, YUMMMM!)
Taco Pie with Zucchini and a Mashed Potato Crust (great for all ages)
Quinoa Casserole with Zucchini (super versatile, and it's vegetarian, or vegan, and gluten-free)
Panang Curry with Zucchini (you'll never miss the meat)
Fresh Roasted Tomato Pasta Sauce (a great way to use your garden veggies, and freezes nicely)
If you have a zucchini recipe that you love, please share it with me!