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Bruschetta Zucchini Boats

Bruschetta Zucchini Boats

with Couscous and Melty Mozz

calorie smart
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Send your taste buds on a flavorful cruise—a yacht to Yumtown, if you will—with this crowd-pleasing stuffed zucchini. These boats are filled with supremely savory couscous that’s studded with tomatoes, basil, and garlic. They’re then blanketed in a layer of melty mozzarella, topped with bruschetta, a drizzle of balsamic glaze, and even more fresh basil. We gotta say, there’s something about this recipe that’ll really put the wind back in your sails.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 tablespoon

Italian Seasoning

2 clove


2 unit

Roma Tomato

½ ounce


¾ cup

Israeli Couscous


1 unit

Veggie Stock Concentrate

5 teaspoon

Balsamic Glaze

1 teaspoon

Chili Flakes

½ cup

Mozzarella Cheese


Not included in your delivery



7 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate66 g
Sugar15 g
Dietary Fiber6 g
Protein14 g
Cholesterol15 mg
Sodium480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Medium Bowl
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini; scoop out and discard seeds with a spoon. Rub all over with a drizzle of olive oil and season with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.


Meanwhile, mince or grate garlic. Finely dice tomatoes. Pick basil leaves from stems; discard stems. Stack leaves and roll up, then slice crosswise into thin ribbons.


Heat a drizzle of olive oil in a medium pot over medium-high heat. Add couscous, garlic, half the tomatoes, and remaining Italian Seasoning. Cook, stirring, until fragrant, about 1 minute. Add ¾ cup water (1½ cups for 4 servings), stock concentrate, and a large pinch of salt. Bring to a simmer, then reduce heat to low. Cover and cook until couscous is tender, 6-8 minutes. Turn off heat. Drain any excess water from pot.


Meanwhile, in a medium bowl, combine remaining tomatoes, a large drizzle of olive oil, and half the balsamic glaze. Season with salt, pepper, and a pinch of chili flakes to taste.


Stir half the basil into couscous; season with salt and pepper. Remove zucchini from oven and heat broiler to high. Flip zucchini; blot out any excess liquid with paper towels. Stuff zucchini with as much couscous as will fit. Sprinkle with mozzarella. Return to top rack and broil until cheese is melted and slightly browned, 2-3 minutes. TIP: Watch carefully for any burning.


Divide remaining couscous between plates and top with stuffed zucchini. Top with bruschetta and drizzle with as much remaining balsamic glaze as you like. Garnish with remaining basil and a pinch of chili flakes (to taste).